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Tasso Ham

SUBMITTED BY: DJFoodie

"I used to make this in a restaurant where I worked. I have modified it for the home cook. You definitely need curing salt for this recipe. When you buy the pork butt, ask the butcher for the curing salt. Mine just gave me the salt I needed. I make this about twice a summer. It's the hit of any BBQ!!"

RECIPE RATING:

Read Reviews (5)

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PREP TIME	30 Min
COOK TIME	12 Hrs
READY IN	7 Days 12 Hrs 30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 3/4 cups curing salt
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

What to Drink?
	Riesling

DIRECTIONS

To Make the Brine: In a medium bowl, combine salt, 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).

FOOTNOTE

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REVIEWS

Reviewed on Jul. 13, 2003 by IBNATIVE

I smoked a five pound blade in shoulder roast last weekend. It took less than 4 hours to get... MORE

Reviewed on May 24, 2007 by Judy

Made this for large brunch. It was absolutely wonderful. I could not find curing salt and... MORE

Reviewed on May 27, 2006 by WVJBEAN

Hubby is a big grill/smoker kind of guy. He has tried several tasso recipes and this is by far... MORE

Reviewed on Jul. 14, 2003 by Traci

this was wonderful, but tasted slightly on the salty side. The meat was tender and juicy and... MORE

Reviewed on Dec. 16, 2008 by George

I prepared this for in between holiday meals. It came out great with a wonderful smokey/salty... MORE