Tasso Ham



I am going to try this one out I think tomorrow, maybe Thursday at the latest. I wanted to dress up a ham before the holidays since we will be having dinner at my mother-in-law's home and she is not making a ham. Of course I think this is blasphemy which is why I need to get my ham fix before then. Does anyone know how I can convert this into something I can use in the oven instead?

Prep Time: 30 Minutes
Cook Time: 12 Hours

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) for 12 hours.


You may want to try the recipe out in advance on a smaller cut of meat to see if you like it or not first. I tried curing my own ham from a similar recipe online, and was not really pleased with the results. In addition, the recipe I used didn't call for the traditional pink salts, which resulted in a grey "ham" that looked more like a pork roast.

The other issue was that the spice amounts and ratios relative to the other ingredients were all off, and there was way way wayyy too much mace and clove in it. It didn't taste like a traditional ham at all.