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Thread: Tasso Ham

  1. #1
    Join Date
    Jun 2001
    Location
    Boston, MA
    Posts
    14

    Question Tasso Ham

    I have a recipe that calls for tasso ham. Does anyone know what, exactly, this is or a good substitute? My butcher nor do I have a clue as to what it is. Thanks.

  2. #2
    Join Date
    Jun 2000
    Location
    Naperville, IL, USA
    Posts
    2,454
    I've never used it, but here are two descriptions of tasso ham:

    From Cook's Thesaurus (www.foodsubs.com): This is a heavily smoked ham with a spicy, peppery rind. It's often used in Cajun dishes. Substitutes: smoked ham OR Canadian bacon.

    From Epicurious: Much to the disappointment of anyone who's tasted it, this Cajun specialty is generally hard to find outside Louisiana. Tasso is a lean chunk of cured pork (usually shoulder) or beef that's been richly seasoned with ingredients such as red pepper, garlic, FILE POWDER and any of several other herbs or spices, depending on the manufacturer. It's then smoked for about (again, depending on the cook) 2 days. The result is a firm, smoky and flavorfully tangy meat that is principally used for seasoning. Outside of Cajun country, tasso is available in some specialty gourmet shops and by mail order. It can be refrigerated, tightly wrapped, for up to a week. Though it's sometimes referred to as tasso ham and is most often finely chopped and used (like ham, PROSCIUTTO, PANCETTA or SALT PORK) to flavor foods such as beans, eggs and pastas, the spicy-hot tasso most definitely isn't ham.

    I also remember a relatively recent thread about tasso, but since the BB isn't working quite right, I can't find it using the search function. You may want to try searching yourself later.

  3. #3
    Join Date
    Jun 2001
    Location
    Boston, MA
    Posts
    14
    Thanks, Ralph. This helps alot! Now I can make an attempt at trying this recipe.

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