Tasso Ham The Best Recipes

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Tasso Ham

"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!!"

Ingredients :

• 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

Instructions :

Prep : 30M	Cook : 30M	Ready in : P7D

• 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, 2 tablespoons garlic powder, 2 tablespoons 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) for 12 hours.

Notes :

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