Homemade Spam Recipes

SPAM, I AM... (HOME-MADE SPAM)

Steps:

• Preheat oven to 300°F.
• Grind the pork shoulder in a meat grinder (Either use a tabletop meat grinder or a KitchenAid mixer with the meat grinder attachment. Set aside.
• Finely mince the ham with the garlic in a food processor.
• Dump the ground pork shoulder, minced ham / garlic mixture and the Tender Quick into a large bowl and mix by hand until fully combined.
• Pack the meat mixture into a bread pan and cover with foil. Place the bread pan into a large baking dish filled 3/4 full with water. (Basically, a 'hot water bath').
• Place the baking dish in the oven and bake for three hours (the internal temperature of the SPAM loaf should reach 155* F).
• Remove from the oven and uncover the bread pan (there will be a lot of grease, but do not worry.). Pour off all of the fat into a jar or can to dispose of later. *Note: This is a very important step, so DO NOT skip it. If you do, your loaf will be covered in a thick coat of gelatine.
• Cover the bread pan loosely with foil and place a heavy weight on top of the foil. (You can use cold bricks wrapped in foil and put them in another bread pan and put that bread pan on the SPAM loaf).
• Place the weighed down SPAM loaf into the refrigerator and keep it there overnight. In the morning, your SPAM will be ready to use however you choose to use it.
• *Note: This homemade SPAM is not canned and does not contain preservatives, so it will not last forever. Keep it as long as you would keep ham.

HOMEMADE SPAM

Steps:

• In a bowl, mix the ground pork, sugar, rock salt, white pepper, garlic powder, cornstarch, cayenne, and pink salt. Mix well. Pour in the cold water and mix till these are well combined.
• Use a scale and place a small llanera on top, pack the meat into the llanera, making sure each mold is around 300g or more. Use any mold you prefer if you don't have a llanera available.
• Press the meat down and make sure these are compressed to the mold. Cover the top with foil, making sure all of them are sealed well.
• Cure the meat mixture in the chiller for 2 to 3 days.
• To pre-cook, prepare a steamer and place the llaners in. steaming them for 30 minutes, letting these cool completely before removing from the llanera.
• To store, keep them in a plastic or airtight container, adding some of the sauce or fat. Seal and refrigerate until these are ready to be cooked.
• To cook, slice the spam into thin pieces, fry in a lightly oiled pan for 2 - 3 minutes on each side, take it off the pan and serve.

CANDIED SPAM® WITH BACON

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix dark brown sugar and pepper together in a shallow bowl.
• Coat both sides of luncheon meat slices with brown sugar mixture; arrange in a single layer on a nonstick baking sheet.
• Bake in the preheated oven, turning halfway, until golden brown, about 15 minutes. Allow to cool slightly before serving.