Homemade Tasso Ham Recipes

HOMEMADE TASSO HAM RECIPE - (4.1/5)

Steps:

• Mix the seasoning together well. Rub the seasoning into the sliced meat, you want a lot on there, use it all. Place on a plate or tray, cover and refrigerate 3 days. Before smoking put the Tasso on an elevated rack so that air can circulate around it, then put a fan on it for about 2 hours to dry it out. I also don't use a water pan when smoking Tasso, this is something that I actually want to dry out during the smoking process. I hot smoked this batch in an inexpensive upright barrel smoker using charcoal as the heat source (heated with a chimney starter, no lighter fluid or matchlight coals please.) I used Pecan chips that were soaked in water for 1 hour for the smoke. I smoked this a total of about 4 hours, the first 2 hours at about 150-160°F. The second two hours at 180-190°F. The object is to get as much smoke into the meat, before cooking it all the way through. I brought the internal temperature of the meat to 150°F in the last 2 hours of smoking. When finished I again put the Tasso in front of a fan for about 1 hour. Refrigerate. When completely cold portion and store the Tasso in vacuum sealed packages. Freeze. Makes 5 pounds of Tasso.

DEATH-DEFYING STUFFED SHRIMP WITH TASSO HAM AND CRAB

Steps:

• Heat oil in a skillet over medium heat. Saute the onion, tasso ham and 2 tablespoons parsley for 3 to 5 minutes until fragrant. Combine cornbread crumbs with the sauteed ham mixture in a large bowl. Add chicken stock and blend to evenly moisten. Gently fold in crab meat and remaining parsley. Season with salt and pepper. Preheat oven to 400-degrees F. Butterfly the shrimp by cutting almost all the way through the inside curl of the body. Open flat to resemble a butterfly shape and devein. Spoon 2 tablespoons into the cavity of the shrimp, fold the tail over to hold the stuffing in place. Perch the shrimps on a lightly buttered baking dish, tail side up. Drizzle with some melted butter and bake 10 to 15 minutes. Serve on bed of greens with Roasted Tomato Aioli.
• Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add the tomatoes and process again. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check and adjust seasonings.

TASSO HAM

Steps:

• 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, 2 tablespoons garlic powder, 2 tablespoons 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.

MAQUE CHOUX WITH TASSO HAM

Steps:

• Heat the coconut oil in a large saucepan over medium heat. Add the onions and cook until soft, about 3 minutes. Add the tasso ham, red pepper, celery and jalapeno and cook until soft, about 2 minutes. Add the corn and thyme. Continue to cook, stirring occasionally, for another 3 minutes. Add the tomatoes, half-and-half and vegetable stock. Simmer until the sauce is reduced and thickened, 15 to 20 minutes.
• Stir in the parsley and add salt and pepper to taste. Serve hot or at room temperature.

CAJUN TASSO HAM WITH SEARED SCALLOPS

Steps:

• saute' scallops in oil about 3 minutes; add clam jucie, ham and cream.
• Cook over low/medium heat reducing liquid until suace thickens.
• Serve over rice or on it's own.

TASSO CAJUN STYLE

Steps:

• Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long.
• Mix together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray.
• Cover with plastic wrap and refrigerate overnight (preferable a couple of days).
• Prepare a smoker. Place the pork strips on the grill or rod (whichever your smoker uses) and smoke until done, 5 to 7 hours. Don't let the smoker get too hot.
• Remove the meat and let it cool completely, then wrap well in plastic and foil.
• The tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well.

GRITS WITH TASSO

Steps:

• Bring 4 cups water to a boil in a 4-quart heavy saucepan and stir in grits and salt. Return to a boil, stirring frequently.
• Reduce heat and simmer grits, uncovered, stirring occasionally, until very thick and most of water is absorbed, about 10 minutes.
• Reduce heat further and cook grits at a bare simmer until cooked through, about 1 hour 10 minutes, stirring frequently and adding remaining 1 1/2 cups water (1/4 cup at a time) whenever grits become very thick.
• Add tasso, butter, and salt and pepper to taste, stirring until butter is melted.

GREEN BEANS WITH TASSO HAM

Steps:

• Place ham in the freezer until almost frozen, 3 to 4 hours. Cut it into julienne strips. Set aside.
• Fill a large pot with water; bring to a boil. Add beans; cook until bright green, 2 to 3 minutes. Drain, rinse with cold water, and set aside.
• Place butter and oil in a large skillet over medium heat. When butter is melted, add onions and garlic; saute until onions are translucent, about 5 minutes. Add green beans, and turn heat to high; saute tossing, until beans are heated through, about 2 minutes.
• Add ham, vinegar, sugar, salt, and pepper; saute until ham renders fat, about 3 minutes. Serve hot.