This Weeks Obsession: Tasso Ham

Tasso ham is made from a pork shoulder cut, which is why it is not in principle a ham. Ham is made from the hind leg of a pig.

I can’t say how much this recipe tastes like the Tasso I had at 2 Sparrows this past week and once you have Tasso you’ll have a hard time going back to ordinary ham.

This “ham” has so much flavor and the longer that you smoke it, the better it is.

I used very slow, low heat and smoked it for 12 hours.

The second time I made this Tasso however, I cheated and used William Sonoma’s citrus brine and stuck it in the refrigerator for 5 days then used this rub to smoke it for 3 hours and finished it off in the slow cooker.

So delicious I’m addicted and have gone to hog heaven…that is until something else takes its place next week.

Bon Appetit!

1 3/4 cups sugar-based curing mixture (such as Morton® Tender Quick®)

1 1/2 cups white sugar
1 tablespoon cayenne pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 gallon water
10 pounds pork butt roast
2 tablespoons ground mace
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons smoked paprika
1 tablespoon dried sage
1 tablespoon dried thyme
2 tablespoons honey

To Make the Brine: In a medium bowl, combine curing mixture, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved in the water.

Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.

Remove pork from brine, then discard brine. Rinse and pat dry the pork.

Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).

To Make the Rub: In a medium bowl, mix together the mace, 1/4 cup garlic powder, 1/4 cup onion powder, paprika, sage, thyme and honey.

Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.

Smoke at 200 to 225 degrees F (95 to 110 degrees C) for12 hours, or until internal pork temperature reaches 160 degrees F (70 degrees C).