What is the name of the smoked Cajun ham used as a seasoning meat?

The smoked Cajun ham used as a seasoning meat is called tasso ham.

Tasso ham is a smoked, spiced, and cured specialty of south Louisiana. Although it is called “ham,” it is usually made from the shoulder or butt of the hog rather than the hind leg. The meat is briefly cured, rubbed with spices such as cayenne and garlic, and hot-smoked.

Tasso is generally used in small amounts to season other foods rather than served as the centerpiece of a meal. Its concentrated salt, smoke, and spice add depth to gumbo, jambalaya, beans, soups, gravies, pasta, and braised vegetables. It is part of the flavor-building tradition shared by Cajun and Creole cooking.

Andouille is also a smoked pork sausage, but it is a distinct product. Chaurice is a fresh, highly seasoned sausage, while boudin is typically a sausage mixture involving pork, rice, and aromatics. These differences make tasso ham the specific answer.