Tasso Ham

Absolutely hands down the easiest thing to cure is tasso ham. It takes about 24 hours for the whole process cure, dry, rub, and smoke. The result is far above and beyond any tasso you could ever buy premade.
Now tasso is used primarily as a flavoring in most recipes like stews, soups, gravies, even crab cakes. Its creole origins of course make it suitable for gumbos and jambalaya's as well. I'm not saying you cant make a tasso ham and cheese,but you just might be a little disappointed.
I got this recipe out of my CIA Garde Manger book from culinary school. Although we never cured anything at the Art Institute this book came in handy 10 years later.
I would suggest using the highest quality pork you can find either from your local central market or whole foods, or there are even ways to order online from small all natural farms. I use Duroc pork from Compart family farms, and to me its the best all around on cost, marbling, and flavor.
As i stated above the process is quick and simple but there is room for freedom in the rub. The classic rub has four ingredients white pepper(1/2 oz), cayenne pepper(1/4 oz), marjoram(1/2 oz), and allspice(1/2 oz) but to me this is your time to jazz it up to your taste. The sous Alex at the restaurant came up with our rub and its outstanding:

Spice Rub

2oz        Spanish Paprika
1oz        Kosher Salt
1/2oz     Smoked Paprika
1/2oz     Ancho Powder
1/2oz     White Pepper
1/2oz     Garlic Powder
1/2oz     Onion Powder
1/2oz     Allspice Ground
1/2oz     Cumin
1/2oz     Marjoram
1/4oz     Cayenne

Basic Dry Cure

8oz      Kosher Salt
3oz      Brown Sugar
3oz      Sugar
2oz      Pink Curing Salt aka TCM (Tinted Curing Mix)

Here is the recipe:

5lb       Boneless Pork Shoulder (cut into 1 inch slabs against the grain)
Basic Dry Cure (see recipe above)
Spice Rub (see recipe above)

Cut the shoulder into 1 inch slabs across the grain
Dredge the slabs in the cure mix
Let cure at room temp (75-80 degrees) for three hours or in the fridge for four to five hours uncoverd
Flip the meat every hour to insure they soak in the liquids that get released
Rinse thoroughly and pat dry with paper towels
Dredge the slabs in the spice rub
Place on a rack and let dry uncovered in the fridge for 12 hours
Smoke at 185 until and internal temp of 150 about 2-1/2 hours (I use pecan wood)
Cool and store wrapped tight in the fridge should last about two weeks.

Enjoy!!