Tasso Ham is a highly seasoned, spicy smoked meat that’s a staple in Louisiana Creole cuisine. Unlike traditional ham, Tasso is made from pork shoulder instead of the leg and is heavily spiced with a blend of cayenne, garlic, paprika, and other herbs. It’s then smoked to infuse the meat with a rich, deep flavor. Tasso Ham adds a bold kick to dishes like jambalaya, gumbo, and soups, or it can be used as a seasoning meat for beans and greens. With its intense flavor and smoky aroma, Tasso Ham elevates any dish it’s added to, making it a must-have ingredient for Creole and Cajun cooking.
Ingredients:
- 2 lbs pork shoulder, cut into 1-inch thick slices
- 1/4 cup kosher salt
- 2 tbsp paprika
- 1 tbsp cayenne pepper (adjust for spice level)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp black pepper
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 tsp sugar
- Hickory or pecan wood chips (for smoking)
Instructions:
- Prepare the Spice Rub:
- In a small bowl, combine the salt, paprika, cayenne pepper, garlic powder, onion powder, black pepper, thyme, oregano, and sugar. Mix well.
- Season the Pork:
- Rub the spice mixture generously all over the pork slices, ensuring each piece is fully coated. Cover and refrigerate for at least 3 hours, or preferably overnight, to let the flavors develop.
- Prepare the Smoker:
- Preheat your smoker to 225°F (107°C) and add hickory or pecan wood chips for a smoky flavor.
- Smoke the Pork:
- Place the seasoned pork on the smoker grates and smoke for 2-3 hours, or until the internal temperature reaches 150°F (65°C). The pork should be slightly firm to the touch and infused with a rich, smoky aroma.
- Cool and Store:
- Once smoked, let the Tasso Ham cool completely. Store it in the refrigerator for up to a week, or freeze for longer storage.
Tasso Ham is a powerhouse of flavor, perfect for adding a smoky, spicy depth to a variety of Southern dishes. Whether used as a seasoning meat or enjoyed on its own, this Creole favorite is sure to become a staple in your kitchen.
