Maple Bourbon Barbecue Ham with Confit Plums and Roasted Turnips

Servings: 4
Prep Time: 70 minutes


5.44 kilograms pork leg

0.71 liters equilibrium brine (with TCM #1*)

3 bay leaves

6 cloves garlic (smashed)

118 ml bourbon

36 grams 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)

237 ml maple syrup

330 grams plums (diced)

448 grams pork fat (rendered)

118 ml syrup (plum)

1 bay leaf

1 Tbsp. black peppercorns

165 grams plums

237 ml water

100 grams sugar

1 bay leaf

10 baby turnips

1 sprig thyme

56 grams pork fat

2 Tbsp. parsley (chopped)

1. 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.

2. 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.

3. For the Confit Plum Combine ingredients and cook until plums reach desired tenderness.

4. For the Plum Purée Combine ingredients in a pot and cook until plums breakdown, purée to desired consistency and hold for service.

5. For the Roasted Turnips: Cut turnips into desired shape. Toss with remaining ingredients and roast at 350ºF until tender, approximately 20 minutes.

6. To serve Shave Ham thinly, plate as desired with Confit Plums, Plum Purée and Roasted Turnips.

Courtesy of the National Pork Board, Des Moines, Iowa.