{"id":1753723,"date":"2022-03-17T16:08:35","date_gmt":"2022-03-17T21:08:35","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1753723"},"modified":"2025-01-31T14:36:51","modified_gmt":"2025-01-31T20:36:51","slug":"what-is-tasso-ham","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/what-is-tasso-ham\/","title":{"rendered":"What Is Tasso Ham?"},"content":{"rendered":"When you think of Cajun and Creole<\/a> cuisine, dishes like gumbo, jambalaya, etouffee and red beans and rice come to mind. These dishes blend tender vegetables, seafood and meat with flavorful broth and spices to create an unforgettable combination. Unless you've spent time in Louisiana, though, you've maybe never had the traditional version of these dishes made with tasso ham, a Cajun ham that takes classic Southern recipes to the next level. But what is tasso ham, and what can you use if you can't find it?\r\n

What Is Tasso Ham (and Where Does It Come From)?<\/h2>\r\nTasso ham is a spiced, smoked pork product made from boneless pork shoulder. That makes it fattier and richer than other types of ham, which are made from the leaner hind leg.\r\n\r\nUnlike ham, tasso isn't typically eaten on its own. That is to say, you wouldn't make a ham sandwich<\/a> using tasso. Instead, this sliced or diced product is added to soups, stews, beans and braised vegetable dishes, where it imparts its rich flavor into the broth and simmers long enough to become soft and tender. In some recipes, tasso is treated like sausage or bacon and browned before being used as a garnish. It's fantastic when combined with poultry, meat or vegetables, but it also tastes great with seafood (like these baked oysters with tasso cream<\/a>).\r\n\r\nWhile tasso's origins are hard to track down, we know the word tasso comes from the Spanish word tasajo<\/em>, which roughly translates to jerky or cured dried meat. Although the word is Spanish, tasso finds its home in the American South, specifically Louisiana where it's used in Bayou cuisine.\r\n

How Does Tasso Taste?<\/h2>\r\nTo make tasso ham, a boneless pork shoulder is sliced into one-inch steaks (although it's sometimes cured whole and sliced later). The meat is salt-cured for a few hours before being heavily spiced with Cajun seasoning. Finally, the ham is smoked<\/a> until it's fully cooked, loading it with a rich flavor that's hard to beat.\r\n\r\nIn addition to tasting smoky, the curing process makes tasso ham spicy and salty, so it's a little too intense to eat on its own. It's a great seasoning addition to dishes like jambalaya<\/a>, gumbo, Cajun corn soup<\/a> or braised collard greens<\/a>. Tasso's texture is firm, which helps it hold up in simmered or braised dishes. After hours of stewing, tasso's firmness melts, and the salinity is removed into the cooking liquid, turning tasso into a delightfully flavorful, tender and soft bite.\r\n

What's a Good Substitute for Tasso?<\/h2>\r\nTasso ham is one of the easiest hams to make at home, although the process is time-consuming. My favorite recipe comes from Brian Polcyn and Michael Ruhlman in Charcuterie: The Craft of Salting, Smoking, and Curing<\/em><\/a>. If you don't have time to make it, you can buy it at grocery stores or butcher stores...in South Louisiana, anyway.\r\n\r\nOutside Louisiana, you'll have to turn to online retailers (more on that later).\r\n\r\nThe easiest substitute for tasso ham is regular ham. It's often sweeter than tasso, so it won't have the same deeply spicy flavor. When using regular ham, plan to add extra spices to the recipe and maybe a splash of liquid smoke. Ham hocks also make a good substitute, although you'll need to cook them long enough to make the hocks tender (two to three hours).\r\n\r\nSausages like Spanish chorizo, Portuguese linguica or andouille sausage<\/a> are fantastic options, too. These sausages are either smoked or seasoned with paprika, giving them a similar rich, smoky character. Mexican chorizo works, too, although it has a tangier, less smoky flavor.\r\n\r\nOther suitable substitutes include Canadian bacon or salt pork. Keep in mind that each of these substitutions has a different flavor profile, so you may need to adjust the seasonings in the recipe accordingly.\r\n

Where Can You Buy Tasso Ham?<\/h2>\r\nIf you live in Louisiana, you'll likely find tasso at specialty grocery stores and butcher shops. Outside Louisiana, it's hard to get at the store. Luckily, you can find it online from Amazon<\/a> and Walmart<\/a>. D'Artagnan<\/a> also sells a nitrate- and nitrite-free tasso ham.\r\n

What to Look for When Buying Tasso Ham<\/h2>\r\nWhen looking for the best tasso ham, check the ingredient list first. See what spices and seasonings are listed. You want ones crafted with onion powder, paprika, sage, thyme and more to give the ham a spicy and salty flavor. Next, confirm that it's made with boneless pork shoulder, which provides a rich and fatty taste. Lastly, ensure you purchase the ham from authenticated retailers if you're not making it at home.\u00a0<\/span>\r\n

Why You Should Trust Us<\/h2>\r\nLindsay D. Mattison is an expert in the food space. She has seven years of experience in food publishing, focusing on recipe development, food writing and product testing. Lindsay also has 10 years of experience working as a professional chef. Since 2017, Lindsay has regularly contributed to Taste Recipes<\/em> and many other publications such as Wide Open Media<\/em>, Tasting Table<\/em>, Mashed<\/em>\u00a0and SkinnyMs<\/em>. And her experience doesn't end there. She is also an accomplished tester, reviewing everything from cooking gadgets to grills. Lindsay still cooks professionally for pop-up events in her free time and has co-authored two Ayurvedic cookbooks: My Mother's Ayurvedic Kitchen<\/em> and Ayurveda: Breaking the Rules Without Breaking the Principles<\/em>.<\/span>\r\n

How We Found the Best Tasso Ham<\/h2>\r\nOur experts researched a handful of tasso ham options and tested each one. After narrowing down a few that offered mouth-watering flavors, we landed on the ones with top-rated reviews from shoppers and affordable pricing. Our team also searched how each pick was made, the seasonings used and where the meat was sourced<\/span>.<\/span>\r\n

FAQs<\/h2>\r\n

What is the best meat for tasso?<\/span><\/h3>\r\nThe best meat for tasso is ham. <\/span>Many report that the shoulder of a hog primarily <\/span>makes the best-tasting ham.<\/span>\u00a0<\/span>You can also use other areas of a hog<\/span>, but\u00a0<\/span>there's nothing like<\/span>\u00a0the cut of the hog's shoulder for the beloved cured dried meat taste.<\/span>\r\n

How\u00a0<\/span>to<\/span>\u00a0get tasso tender?<\/span><\/h3>\r\nTasso ham gets its tender taste from simmering or braising cooking methods, giving it a fall-off bone texture. You can also brown the meat like bacon to give it more flavor.<\/span>\r\n

How long does tasso keep?<\/span><\/h3>\r\nTasso is\u00a0<\/span>wonderful<\/span> for those who want to stock up on meat. It can last up to four months in the freezer (when stored properly). And if you keep it in the refrigerator for easy meal prep,\u00a0<\/span>ensure<\/span>\u00a0you enjoy it within five days to ensure freshness.\u00a0<\/span>","protected":false},"excerpt":{"rendered":"

What is tasso ham made of? What does tasso ham taste like? We break down this Cajun ingredient, including the best ways to use tasso ham.<\/p>\n","protected":false},"author":7954,"featured_media":1754267,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[307389,306848,307307,307383],"categories-v2":[310418,309603,310342,310410],"coauthors":[50034],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin_file":false,"long_pin":""},"yoast_head":"\nWhat Is Tasso Ham? We Explain This Louisiana Ham<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/what-is-tasso-ham\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"What Is Tasso Ham? We Explain This Louisiana Ham","description":"What is tasso ham made of? What does tasso ham taste like? We break down this Cajun ingredient, including the best ways to use tasso ham.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/what-is-tasso-ham\/","og_locale":"en_US","og_type":"article","og_title":"What Is Tasso Ham?","og_description":"It's hard to find tasso ham outside of Louisiana, but it's easy to make at home.","og_url":"https:\/\/www.tasteofhome.com\/article\/what-is-tasso-ham\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_published_time":"2022-03-17T21:08:35+00:00","article_modified_time":"2025-01-31T20:36:51+00:00","og_image":[{"width":2560,"height":2560,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/03\/GettyImages-1353823097-scaled.jpg","type":"image\/jpeg"}],"author":"Lindsay D. Mattison","twitter_card":"summary_large_image","twitter_title":"What Is Tasso Ham?","twitter_description":"It's hard to find tasso ham outside of Louisiana, but it's easy to make at home.","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/03\/GettyImages-1353823097-scaled.jpg","twitter_creator":"@tasteofhome","twitter_site":"@tasteofhome","twitter_misc":{"Written by":"Lindsay D. Mattison","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tasteofhome.com\/article\/what-is-tasso-ham\/#article","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/article\/what-is-tasso-ham\/"},"author":{"name":"Lindsay D. Mattison","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/cc05f6209019240759d55bb7d3aef499"},"headline":"What Is Tasso Ham?","datePublished":"2022-03-17T21:08:35+00:00","dateModified":"2025-01-31T20:36:51+00:00","mainEntityOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/what-is-tasso-ham\/"},"wordCount":1085,"commentCount":0,"publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/what-is-tasso-ham\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/03\/GettyImages-1353823097-scaled.jpg","keywords":["Ham","Ingredients","Meat & Poultry","Pork"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.tasteofhome.com\/article\/what-is-tasso-ham\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/article\/what-is-tasso-ham\/","url":"https:\/\/www.tasteofhome.com\/article\/what-is-tasso-ham\/","name":"What Is Tasso Ham? We Explain This Louisiana Ham","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/what-is-tasso-ham\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/what-is-tasso-ham\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/03\/GettyImages-1353823097-scaled.jpg","datePublished":"2022-03-17T21:08:35+00:00","dateModified":"2025-01-31T20:36:51+00:00","description":"What is tasso ham made of? What does tasso ham taste like? We break down this Cajun ingredient, including the best ways to use tasso ham.","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/article\/what-is-tasso-ham\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/article\/what-is-tasso-ham\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/article\/what-is-tasso-ham\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/03\/GettyImages-1353823097-scaled.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/03\/GettyImages-1353823097-scaled.jpg","width":2560,"height":2560,"caption":"Cajon Spicey Tasso Ham In Chunk, Slice And Cubes"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/article\/what-is-tasso-ham\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":3,"name":"Ingredients","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/"},{"@type":"ListItem","position":4,"name":"Meat & Poultry","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/meat-poultry\/"},{"@type":"ListItem","position":5,"name":"Pork","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/meat-poultry\/pork\/"},{"@type":"ListItem","position":6,"name":"Ham","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/meat-poultry\/pork\/ham\/"},{"@type":"ListItem","position":7,"name":"What Is Tasso Ham?"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]},{"@type":"Person","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/cc05f6209019240759d55bb7d3aef499","name":"Lindsay D. Mattison","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/image\/200e2c0192826b483bb37150c64fa0be","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/lindsaydmattison.png?resize=150,150","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/lindsaydmattison.png?resize=150,150","caption":"Lindsay D. Mattison"},"description":"Lindsay is a food writer for Taste Recipes. She uses her experience as a professional chef to inspire confidence in home cooks and food enthusiasts. When she\u2019s not writing, you\u2019ll find Lindsay camping, cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.","url":"https:\/\/www.tasteofhome.com\/author\/lindsay-mattison\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-05-18 09:44:47","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/what-is-tasso-ham\/","author_details":{"375230":{"ID":"375230","display_name":"Lindsay D. Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. She\u2019s a culinary school graduate who specializes in sustainable food and seasonal ingredients. She draws on her professional chef background to develop recipes and help home cooks gain confidence in the kitchen. When Lindsay isn\u2019t writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","user_nicename":"lindsay-mattison","type":"guest-author","nickname":""}},"images":{"1754267":{"image_url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/03\/GettyImages-1353823097-scaled.jpg","post_data":{"ID":1754267,"post_author":"7847","post_date":"2022-03-16 11:04:51","post_date_gmt":"2022-03-16 16:04:51","post_content":"","post_title":"Cajon Spicey Tasso Ham In Chunk, Slice And Cubes","post_excerpt":"","post_status":"inherit","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"cajon-spicey-tasso-ham-in-chunk-slice-and-cubes","to_ping":"","pinged":"","post_modified":"2022-03-16 11:05:14","post_modified_gmt":"2022-03-16 16:05:14","post_content_filtered":"","post_parent":1753723,"guid":"https:\/\/www.tasteofhome.com\/?attachment_id=1754267","menu_order":0,"post_type":"attachment","post_mime_type":"image\/jpeg","comment_count":"0","filter":"raw"},"post_meta":{"_wp_attached_file":["2022\/03\/GettyImages-1353823097-scaled.jpg"],"_syndication_rights":["1"],"_wp_attachment_image_alt":["Cajon Spicey Tasso Ham In Chunk, Slice And Cubes"],"_wp_attachment_metadata":["a:6:{s:5:\"width\";i:2560;s:6:\"height\";i:2560;s:4:\"file\";s:41:\"2022\/03\/GettyImages-1353823097-scaled.jpg\";s:5:\"sizes\";a:13:{s:6:\"medium\";a:4:{s:4:\"file\";s:34:\"GettyImages-1353823097-300x300.jpg\";s:5:\"width\";i:300;s:6:\"height\";i:300;s:9:\"mime-type\";s:10:\"image\/jpeg\";}s:5:\"large\";a:4:{s:4:\"file\";s:34:\"GettyImages-1353823097-700x700.jpg\";s:5:\"width\";i:700;s:6:\"height\";i:700;s:9:\"mime-type\";s:10:\"image\/jpeg\";}s:9:\"thumbnail\";a:4:{s:4:\"file\";s:34:\"GettyImages-1353823097-150x150.jpg\";s:5:\"width\";i:150;s:6:\"height\";i:150;s:9:\"mime-type\";s:10:\"image\/jpeg\";}s:12:\"medium_large\";a:4:{s:4:\"file\";s:34:\"GettyImages-1353823097-768x768.jpg\";s:5:\"width\";i:768;s:6:\"height\";i:768;s:9:\"mime-type\";s:10:\"image\/jpeg\";}s:9:\"1536x1536\";a:4:{s:4:\"file\";s:36:\"GettyImages-1353823097-1536x1536.jpg\";s:5:\"width\";i:1536;s:6:\"height\";i:1536;s:9:\"mime-type\";s:10:\"image\/jpeg\";}s:9:\"2048x2048\";a:4:{s:4:\"file\";s:36:\"GettyImages-1353823097-2048x2048.jpg\";s:5:\"width\";i:2048;s:6:\"height\";i:2048;s:9:\"mime-type\";s:10:\"image\/jpeg\";}s:18:\"categories-v2-hero\";a:4:{s:4:\"file\";s:34:\"GettyImages-1353823097-768x768.jpg\";s:5:\"width\";i:768;s:6:\"height\";i:768;s:9:\"mime-type\";s:10:\"image\/jpeg\";}s:18:\"categories-v2-card\";a:4:{s:4:\"file\";s:34:\"GettyImages-1353823097-568x568.jpg\";s:5:\"width\";i:568;s:6:\"height\";i:568;s:9:\"mime-type\";s:10:\"image\/jpeg\";}s:21:\"homepage-featured-big\";a:4:{s:4:\"file\";s:34:\"GettyImages-1353823097-522x522.jpg\";s:5:\"width\";i:522;s:6:\"height\";i:522;s:9:\"mime-type\";s:10:\"image\/jpeg\";}s:23:\"homepage-featured-small\";a:4:{s:4:\"file\";s:34:\"GettyImages-1353823097-185x185.jpg\";s:5:\"width\";i:185;s:6:\"height\";i:185;s:9:\"mime-type\";s:10:\"image\/jpeg\";}s:16:\"square-thumbnail\";a:4:{s:4:\"file\";s:34:\"GettyImages-1353823097-295x295.jpg\";s:5:\"width\";i:295;s:6:\"height\";i:295;s:9:\"mime-type\";s:10:\"image\/jpeg\";}s:21:\"medium-featured-image\";a:4:{s:4:\"file\";s:34:\"GettyImages-1353823097-350x350.jpg\";s:5:\"width\";i:350;s:6:\"height\";i:350;s:9:\"mime-type\";s:10:\"image\/jpeg\";}s:28:\"curated_content_joke_archive\";a:4:{s:4:\"file\";s:34:\"GettyImages-1353823097-640x800.jpg\";s:5:\"width\";i:640;s:6:\"height\";i:800;s:9:\"mime-type\";s:10:\"image\/jpeg\";}}s:10:\"image_meta\";a:12:{s:8:\"aperture\";s:1:\"0\";s:6:\"credit\";s:27:\"Getty Images\/Foodcollection\";s:6:\"camera\";s:0:\"\";s:7:\"caption\";s:48:\"Cajon spicey Tasso ham in chunk, slice and cubes\";s:17:\"created_timestamp\";s:1:\"0\";s:9:\"copyright\";s:0:\"\";s:12:\"focal_length\";s:1:\"0\";s:3:\"iso\";s:1:\"0\";s:13:\"shutter_speed\";s:1:\"0\";s:5:\"title\";s:48:\"Cajon spicey Tasso ham in chunk, slice and cubes\";s:11:\"orientation\";s:1:\"0\";s:8:\"keywords\";a:0:{}}s:14:\"original_image\";s:26:\"GettyImages-1353823097.jpg\";}"],"_one_time_use":["0"],"_image_licensor_id":[""],"_image_licensor_name":[""],"_license_type":[""],"photographer_credit_name":["Poplis, Paul\/Getty Images"],"mdd_hash":["e3ee3fa1827d40965c10282637bc5969"],"mdd_size":["889278"]}}},"current_site_slug":"toh-com","_yoast_wpseo_title":"What Is Tasso Ham? We Explain This Louisiana Ham","_yoast_wpseo_metadesc":"What is tasso ham made of? What does tasso ham taste like? We break down this Cajun ingredient, including the best ways to use tasso ham.","_yoast_wpseo_focuskw":"what is tasso","dek":["If you live outside Louisiana, you might not know what tasso ham is (or where to find it). We can help with that!"],"_links":{"self":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1753723"}],"collection":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/users\/7954"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/comments?post=1753723"}],"version-history":[{"count":7,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1753723\/revisions"}],"predecessor-version":[{"id":2110667,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1753723\/revisions\/2110667"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media\/1754267"}],"wp:attachment":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media?parent=1753723"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/tags?post=1753723"},{"taxonomy":"categories-v2","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/categories-v2?post=1753723"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/coauthors?post=1753723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}