Tasso Ham

Step 1
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.

Step 2
Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.

Step 3
Remove pork from brine, then discard brine. Rinse and pat dry the pork.

Step 4
Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).

Step 5
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.

Step 6
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.

Step 7
Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours.