Tasso Ham Recipe - Allrecipes.com
Tasso Ham Recipe
  • READY IN 7+ days

Tasso Ham

Recipe by  

"I used to make this in a restaurant where I worked. I have modified it for the home cook. I make this about twice a summer. It's the hit of any BBQ!!"

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Ingredients Edit and Save

Original recipe makes 30 servings Change Servings
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  • PREP

    30 mins
  • COOK

    12 hrs
  • READY IN

    7 days 12 hrs 30 mins

Directions

  1. 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.
  2. Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.
  3. Remove pork from brine, then discard brine. Rinse and pat dry the pork.
  4. Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
  5. 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.
  6. 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.
  7. Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours.
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Reviews More Reviews

Jul 13, 2003

I smoked a five pound blade in shoulder roast last weekend. It took less than 4 hours to get the internal temperature to 160 degrees. I pulled it off of the smoker and it was the best, juiciest ham I've ever had. Tasso is traditionally smoked until it is so dry and concentrated that it's rarely eaten by itself. I was able to get Morton meat cure at our grocery near the salt. I wasn't able to find smoked paprika, so I added plain. And I used Mrs. Butterworth's maple flavored syrup instead of honey. My family loves it!

 
May 24, 2007

Made this for large brunch. It was absolutely wonderful. I could not find curing salt and was told by butcher that I could use salt without iodine which I did with success. Will make this recipe again and again and have already shared the recipe. Thanks

 
May 27, 2006

Hubby is a big grill/smoker kind of guy. He has tried several tasso recipes and this is by far the best!! He makes his own tasso to use in several Cajun recipes that call for tasso as it isn't something we can find in the stores here in WV. The meat is tender and flavorful. Use the bones to cook your favorite greens in....yum!!

 
Dec 16, 2008

I prepared this for in between holiday meals. It came out great with a wonderful smokey/salty flavor. If you need curing salts they are available on line or if you have a friend that lives in either a farming or hunting community, you won't find it in large metro areas.

 
Jul 14, 2003

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

 
Nov 05, 2012

I smoke a lot of pork shoulders for pulled pork . I tried this recipe following exactly for time and ingredients . It was a FANTASTIC change ! Everyone loved it !

 
Nov 04, 2014

I have done this receipe with deer roast. Turned out good. The Tasso I grew up eating though had File powder in the rub. So I add that to the rub. In a pinch, I have added liquid smoke to the rub and roasted the ham in the oven. Turned out okay. Definitly better slow smoked.

 
Sep 26, 2014

This has turned into regular item in my house. The only significant change is that I use a whole pork loin. That way it can be put on a meat slicer and makes awesome sandwiches.

 

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Nutrition

  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 16.4 g
  • 33%
  • Sodium
  • 6665 mg
  • 267%

* Percent Daily Values are based on a 2,000 calorie diet.

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