Tasso Ham

Name: Tasso Ham
Ingredients: 1 3/4 cups sugar-based curing mixture (such as Morton(R) Tender Quick(R)); 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

14 ingredients

7 steps

Ingredients

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

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, 2 tablespoons garlic powder, 2 tablespoons 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.