Tasso Ham

Ingredients

• Servings: 30
• 1 3/4 cups sugar-based curing mixture (such as morton® tender quick®)
• 1 1/2 cups white sugar
• 1 tablespoon cayenne pepper
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 gallon water
• 10 pounds lamb 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

Recipe

Preparation Time: 30 mins Cook Time: 12 hrs

Ready Time: 12 hrs 30 mins


• 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 lamb. allow lamb to soak in brine for one week in the refrigerator.
• remove lamb from brine, then discard brine. rinse and pat dry the lamb.
• 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, 1/4 cup garlic powder, 1/4 cup onion powder, paprika, sage, thyme and honey.
• evenly coat the lamb 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.