Tasso Ham Steaks

My sister and her husband came to my place for a weekend of Mardi Gras Carnival parades. When they do this, they usually bring a cooler full of beer and another full of food like two dozen eggs, pork chops, ribeye steaks, plus pounds of cheese, mushrooms, bacon and sausage. Her husband normally makes a big breakfast to fuel everyone for the day and I cook the afternoon/evening meal (as my toleration for crowds is so low I end up leaving early or skipping entirely many parades). This year, we got so busy we didn’t use the ham steaks, so I happily turned them into Tasso ham.

By using ham steaks, I eliminated the need to cure a pork shoulder for three days. Instead, I used the seasoning to coat the already cured ham steaks overnight before smoking low and slow. The result makes a tasty addition to soups, stews and gumbos.

Highly flavorful and I can’t wait to make jambalaya this weekend! To make it easier to add, I store the ham in ziptop bags in one cup amounts in the freezer.

Tasso Ham Steaks

2 – 1/2 inch thick slices of ham steak (about 1.5 lbs each)
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon brown sugar
2 teaspoons coarsely ground black pepper
1 teaspoon granulated garlic
½ teaspoon cayenne pepper, or to taste

Mix the seasoning together well. Rub the seasoning into the sliced meat. Place the steaks on a plate and cover with plastic wrap. Refrigerate overnight.

Remove the seasoned ham steaks from the fridge, unwrap them and place on a wire rack. Leave to dry on the counter for at least an hour before preparing the smoker. Set the smoker for a low and slow heat – instead of the usual 200 degree, go lower to 175 degrees. I achieve this in my Weber grill by only filling half the chimney starter and placing the lit charcoal over a horseshoe shaped single layer of unlit briquettes. I used hickory chunks for the smoke.

Place the steaks on the other side of the grill from the coals and smoke for 2 hours or until the internal temperature of the steaks reaches 150 degrees F. Cool completely and cut into cubes. Store in airtight bags in the freezer until ready to use.

I used one cup of Tasso ham in making my one pot jambalaya – see recipe here.

One thought on “Tasso Ham Steaks

  1. Pingback: One Pot Jambalaya | Mouth Brothels

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