Ingredients
- 1 x 5- to 6-pound boneless Boston buttpork shoulder roast
- 1/2 cup Kosher saltFor CURE:
- 1/2 cup packed Dark brown sugar
- Curing salt
- 1/2 cup of Dried sageFor RUB
- 1/2 cup of Cayenne pepper
- 1/4 cup of Ancho Chile powder
- 1/4 cup of dried Marjoram
- 1/4 cup of Smoked paprika
- 2 tablespoons of Honey
- Wood chunksor soaked wood chips
Directions
Tasso ham is spiced, cured, and hot-smoked until cooked through. Smoked ham, which is carefully prepared and cooked. Although this dish is time-consuming, it’s so satisfying and easy as well. Tasso ham dish a perfect fit for family gatherings on the weekends.
Featured image:
Tasso Ham
by Kirsty @ flickr
Steps
1 Done | Cut the pork shoulder into 5 large slabs; each slab should be about 4 inches thick. You should carve following the contours of the internal muscles. Any excess fat should be trimmed. |
2 Done | Mix the kosher salt, brown sugar, and curing salt. Place the pork on a rimmed baking sheet. |
3 Done | Brush it all over with the cure (you do not have to use the entire cure). Fold each piece in plastic wrap and put it in the refrigerator for 12 hours. |
4 Done | Set up a grill for smoking or preheat a smoker to 225°F. Pull out the pork from the plastic wrap and rinse off the cure. You need to pat the pork slabs dry. Put them on another rimmed baking sheet. |
5 Done | Mix and the cayenne, Chile powder, sage, marjoram, paprika, and honey in a small bowl, and stir. |
6 Done | Brush the pork with the rub; make sure it reaches into any cracks in the meat. |
7 Done | Put the pork in the smoker; keep the temperature of the smoker between 225° and 250°F, and smoke. |
8 Done | Replenish the charcoal and wood chunks or chips as needed: insert a thermometer into the center of the meat; it should register 150°F. Depending on the size of the pieces, the smoking process should take from 2 to 3 hours. |
9 Done | Set aside the hams to cool down at room temperature, and then cut across the grain as thin as possible. The unsliced hams can be saved refrigerated for up to 1 week or can be frozen for up to 2 months. They just need to wrap them tightly in plastic. |
