Homemade Spam Recipe

https://i1.wp.com/www.kimchimom.com/wp-content/uploads/2012/12/01_spam.jpg

Homemade Spam Recipe

Yield: 1 loaf of Spam

Ingredients:

  • 2 1/2 pounds cubed pork shoulder, refrigerated or frozen (Choose a piece that’s pretty fatty – fat is a good thing in Spam making.)
  • 3 ounces ham
  • 2 cloves garlic, chopped
  • 1 tablespoon + 1/2 teaspoon Morton’s Tender Quick

Directions:

  1. Preheat oven to 300 F.
  2. Grind the pork shoulder in a meat grinder (I used a tabletop meat grinder, but the Kitchen Aid meat grinder attachment would probably have been easier).  Set aside
  1. Finely mince the ham with the garlic in a food processor
  1. Dump the pork shoulder, ham/garlic, and Tender Quick into a large bowl and mix by hand until fully combined.
  1. Pack the meat mixture into a bread pan and cover with foil.
  2. Place the bread pan into a large baking dish filled 3/4 full with water.
  1. Place the baking dish in the oven and bake for three hours (the internal temperature of the Spam should reach 155 F).
  2. Remove from the oven, uncover the bread pan   Nonchalantly dump all of the fat into a jar or can to dispose of later.
  1. Cover the bread pan loosely with foil and place a heavy weight on top of the foil.  I took bricks and put them in another bread pan and put that bread pan on the Spam.  You may need to get creative, but I’m sure you can find something in your house that will work.
  1. Place the weighed down Spam into the refrigerator and keep it there overnight.
  2. In the morning, your Spam will be ready to use however you choose to use it.  Note:  The homemade Spam is not canned, so it will not last forever.  Keep it as long as you would keep ham

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s