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Maple Bourbon Barbecue Ham With Confit Plums, Plum Purée and Roasted Turnips
PORK FOODSERVICE26Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 12 lb. pork leg
- 3 cups equilibrium brine (with TCM #1*)
- 3 bay leaves
- 6 cloves garlic (smashed)
- 1/2 cup bourbon
- 1/4 cup brown sugar
- 1 Tbsp. smoked paprika
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. black pepper
- 1/2 tsp. mustard powder
- 1/4 tsp. allspice (ground)
- 1 cup maple syrup
- 2 cups plums (diced)
- 2 cups pork fat (rendered)
- 1/2 cup plum syrup (plum)
- 1 bay leaf
- 1 Tbsp. black peppercorns
- 1 cup plums
- 1 cup water
- 1/2 cup sugar
- 1 bay leaf
- 10 baby turnips
- 1 sprig thyme
- 1/4 cup pork fat
- 2 Tbsp. parsley (chopped)
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Directions
- For the Ham Section the pork leg into smaller muscles. Season heavily with Barbecue Spices. Fill large vacuum bags (about 3) with pork and add approximately 1 cup equilibrium brine to each bag with bay leaf, garlic and bourbon. Seal and brine for 24 hours.
- Sous vide pork in brine for 3 hours at 140ºF. Rest. Caramelize pork in a pot and roast for 25 minutes at 300ºF or until internal temperature of 145ºF is reached. Rest for 15 minutes.
- For the Confit Plum Combine ingredients and cook until plums reach desired tenderness.
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