Best Tasso Ham Recipes

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.

GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, FILE'

Steps:

• Separately, chop / prepare all ingredients necessary as defined above and set aside.
• Heat a large heavy pot (cast iron / enameled cast iron) on medium high until pre-heated. Add some oil and saute each meat separately and in batches to brown nicely. (A pain, but worth it, I promise). Start with Andouille, then Tasso, and chicken. Some of the meat will stick and that is perfect. It imparts a rich flavor that is important to your gumbo. After browning, set aside.
• ROUX: This is a critical step that requires constant tending. The goal is to cook this flour until it is somewhere between brown and black without burning it.Go for the color of a Hershey's kiss or darker. It is required to make the gumbo you want to make and well worth it. This takes me 45 minutes to an hour to get the right color. Each time I make gumbo I try to get it darker and darker. Don't be afraid to turn the heat up and down even if it take you longer. Better to take longer than to burn it. If you have black flecks, you have burned it and must start over. (You can do it perfectly though!).
• Add 2 cups oil and 2 cups flour to the.
• Pour the 2 cups oil and 2 cups flour into your pot. Stir slowly, consistently until it is brown / black. (It will happen. Just keep going.).
• When the roux has reached the desired color, add the chopped celery, onion and peppers and stir constantly for 8-10 minutes. Be careful not to burn. Cast irons hold heat well, so feel free to lower your temperature and just cook longer).
• Add chicken stock one ladle / cup at a time, stirring in between each addition to keep temperature and to make sure your roux doesn't break).
• Add all meats and drippings (except shrimp) and reduce to simmering uncovered for three hours stirring delicately and occasionally. Add shrimp and cook for 15 minutes more.
• Taste a little to adjust seasonings to your preference and then refrigerate in pot for three - four days.
• Reheat when ready to serve. Serve over rice topped with fresh parsley. Allow each diner to sprinkle their own file' for thickening and flavor.

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.

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.

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.

SAUTEED HEADS-ON GULF SHRIMP WITH ANDOUILLE SAUSAGE AND TASSO HAM SERVED OVER CREAMY STONE-MILLED GRITS

Steps:

• Saute the shrimp in olive oil briefly until they start to color. Add the andouille sausage and tasso. Deglaze the pan with white wine. Let wine reduce until almost completely evaporated. Reduce the heat and slowly whisk in the butter until all incorporated. It is important at this stage not to let the sauce boil or the butter will break out of the sauce. It should also be noted that this sauce can not be reheated or kept warm for very long, therefore, it should be made right before serving. Finish with freshly chopped chives.
• Divide the warm Grits evenly between 2 warm plates. Divide the shrimp evenly over the Grits. Spoon over the sauce, making sure that each plate gets the sausage and ham. Serve immediately.
• Bring milk, butter, and salt to boil. Add grits. Reduce heat to low and cook 25 minutes, stirring constantly. Remove from heat and keep warm.

SIXTH ENGINE'S GRILLED SHRIMP WITH TASSO HAM, BLACK EYED PEAS, AND SHERRY BUTTER SAUCE

Steps:

• For the tasso spice: Mix together the Espelette, basil, white pepper, anise, black pepper and mustard powder. Store in an airtight container in a dry place for up to 6 months.
• For the dry cure: Mix together the salt, dextrose and pink salt. Store in an airtight container in a dry place for up to 6 months.
• For the tasso ham: Coat the pork loin in the dry cure. Place in a nonreactive container and let cure in the refrigerator for 1 week. Preheat a smoker to 225 degrees F. Remove the pork, rinse off the cure with cold water and pat dry. Coat the pork in tasso spice, and then smoke until the internal temperature reaches 165 degrees F, 3 hours. Let cool.
• For the black-eyed peas: Cover the black-eyed peas with cold water and soak in the refrigerator for 24 hours. Discard the soaking water and place the peas into a pot with the ham hock and large pinch of salt. Bring to a boil, and then reduce to a simmer. Cook until the peas are tender.
• Strain and discard the cooking liquid from the peas and set aside. Shred the meat from the ham hock bone and add to a large saucepan with 2 cups of diced tasso ham. Brown the meats evenly, and then add the celery, onions and peppers and cook until translucent. Add the garlic and cook for 1 minute. Stir in the black-eyed peas and turn off the heat.
• Transfer 2 cups of the black-eyed peas and the stock to a blender and puree until smooth. Add back to the saucepan and return over low heat. Stir in the butter, salt and black pepper. If the mixture is slightly dry, add a little water to reach desired consistency. Let the peas warm through.
• Preheat a grill to high heat.
• Combine the sherry and Worcestershire in a pot and simmer until reduced by two-thirds. Remove from the heat and whisk in the butter, hot sauce and some salt and black pepper.
• Keep the sauce in a warm place but do not return to high heat.
• Toss the shrimp with olive oil, salt and black pepper, and then grill until cooked through. Stir the spinach into the black-eyed peas and warm through. Add more butter, salt and black pepper to taste.
• Ladle the black-eyed peas into the center of 4 serving bowls and top with the grilled shrimp. Spoon some sauce over the shrimp and around the peas. Garnish with the green onions.
• Reserve any remaining tasso ham for another recipe.

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.

POACHED EGGS, TASSO HAM, GRIDDLE TOMATO AND CAJUN HOLLANDAISE WITH ENGLISH MUFFINS

Steps:

• Heat the water and vinegar until simmering in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach the eggs for 4 to 5 minutes, or until the yolk is nearly or almost set. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season the top with salt and pepper.
• For the tasso ham and tomatoes: Heat the oil in a cast iron griddle or in a large cast iron pan until it begins to shimmer. Cook the ham for about 1 minute per side or until lightly golden brown. Remove to a plate lined with paper towels. Cook the tomatoes for about 20 seconds per side until lightly golden brown and just warmed through.
• Serve the poached eggs with toasted English muffins, ham and tomatoes and Cajun hollandaise.
• Hollandaise:
• Stir together the paprika, chile powder, garlic powder, onion powder, thyme, oregano, chile de arbol, and cayenne pepper in a small bowl.
• Place the egg yolks and lemon juice in a medium stainless steel bowl, set over a pot of simmering water not touching the bottom of the bowl. Whisk the yolks until pale yellow and fluffy. Slowly add the clarified melted butter, a few tablespoons at a time and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, salt, and pepper, and a dash Worcestershire sauce. Keep warm until ready to use.

GREEN BEANS WITH TASSO HAM

Steps:

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

SHRIMP, TASSO HAM AND ARTICHOKE WITH CREOLE LEMON BUTTER

Steps:

• In a hot pan, sauté the shrimp, Tasso ham, red pepper, mushrooms, onion, garlic, and scallions for 2 minutes.
• Deglaze the pan with white wine and simmer.
• Add parsley, lemon juice, chicken stock, thyme, cayenne pepper and seasoning; reduce to a simmer.
• Whisk in the whole butter and serve over warm pasta immediately.

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.

DEATH-DEFYING STUFFED SHRIMP WITH TASSO HAM AND CRAB

Steps:

• 1. Heat oil in a skillet over medium heat. Saute the onion, tasso ham and 2 tbsp 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.
• 2. Preheat oven to 400. 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 tbsp into the cavity of the shrimp, fold the tail over to hold the stuffing in place. Perch the shrimp 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.
• 3. To make the Aioli: Begin with all ingredients at room temp, 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 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 the seasonings.
• 4. *About the saffron: Since saffron is very expensive to get, you honestly don't have to add saffron. I didn't and it honestly didn't make a bit of difference with the aioli. BUT if you want to go that route you can do so.