Making tasso ham was the easiest Charcutepalooza challenge yet, but it has also been one of the most difficult items to use. It has been sitting, wrapped up tightly, in the meat drawer for over a week. I lived in New Orleans for eight years, so I don’t know why I’ve had any problems using it.
One afternoon I quickly cured some pork shoulder from Richardson Farms. Then I rinsed off the meat and coated it in a Cajun spice mixture. Then we smoked the ham for about 90 minutes until it reached the proper internal temperature. It looked beautiful when it was done!
I’ve consulted my John Besh and Donald Link cookbooks for inspiration. Shockingly, neither chef includes a recipe that uses it. We are big collard fans in this household, so Link’s greens recipe piqued my interest. I’m going to try that recipe, subbing a little tasso ham in addition to my homemade bacon. I’ll let you know how it goes.