Tasso ham is a lean, cured pork that's processed from the belly or shoulder of the hog and is especially popular in Cajun dishes. It is actually a misnomer to call it a ham.
Some manufacturers cure tasso ham with sugar and salt, season it with herbs and spices, then hardwood smoke it. Cajun cooks use tasso as a seasoning for stews, grits, soups and gumbo.
Tasso is similar to andouille, a type of sausage with French roots that's also used in Cajun cooking. Tasso is of Spanish origin; its name is a corruption of the word "tasajo," which means a strip of cured, dried meat.