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!!

• Preparation Time: 30 mins
• Cooking Time: 12 hr
• Total Time: 12 hr 30 mins
• Calories: 207 Calories

Ingredients

• 1 ½ cups white sugar
• 2 tablespoons honey
• 1 tablespoon dried thyme
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 gallon water
• 1 tablespoon dried sage
• 1 ¾ cups sugar-based curing mixture (such as Morton® Tender Quick®)
• 1 tablespoon cayenne pepper
• 10 pounds pork butt roast
• 2 tablespoons ground mace
• 2 tablespoons smoked paprika

Recipe Instructions

Step 1

Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).

Step 2

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.

Step 3

Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.

Step 4

Remove pork from brine, then discard brine. Rinse and pat dry the pork.

Step 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.

Step 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.

Step 7

Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours.