Tasso Ham

Ingredients

• 1.75 cups sugar-based curing mixture , such as Morton® Tender Quick®
• 1.5 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

Instructions

1. 1

   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.

2. 2

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

3. 3

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

4. 4

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

5. 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.

6. 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.

7. 7

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