One of my favorite styles of ham to eat or cook is Tasso, a spicy cajun rubbed pork shoulder that's been cured and smoked. I had some extra pork shoulder left from our sausage making last week and decided to prepare some Tasso for the pantry. The pork shoulder was cut into medium sized pieces and packed in a salt cure for four hours. The rub was white pepper, cayenne, allspice, and majoram. We smoked the shoulder over hickory chips for about 10 minutes and then roasted at 200 degrees until tender. This ham is perfect for beans, soups, and stuffings.
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