Photo: Charles Deluvio
Tasso Ham
14 ingredients
30 min + 12 hr
30 servings
openrecipes
"I used to make this in a restaurant where I worked. I have modified it for the home cook. You definitely need curing salt for this recipe. When you buy the pork butt, ask the butcher for the curing salt. Mine just gave me the salt I needed. I make this about twice a summer. It's the hit of any BBQ!!"
Estimated Nutrition (whole recipe, rough)
417
Calories
29g
Protein
15g
Fat
44g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Water | not in our table | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes