Homemade SPAM recipe | dietplan-101.com
What is SPAM stands for? A popular belief says it means “SPiced hAM“, there are others who suggest that it is an acronym for “Shoulders of Pork and hAM“.
Why Homemade SPAM?
Store-bought SPAM is usually packed with lots of sodium (or salt), as well as sodium nitrite as a preservative. By making your own SPAM, you can adjust the amount of salt added to your desired saltiness. Also, there is NO preservative added to homemade SPAM, thus it is healthier.
Since there is NO preservative and no curing salt in this spam recipe, you should always store sliced homemade SPAM in the freezer and consume it within 1 or 2 months.
What is Spam?
Spam is a canned meat made from pork and ham. Hormel Foods Corporation first made it in 1937. During World War II, people liked Spam because it didn’t go bad quickly and was easy to carry. Soldiers and regular people ate it for protein.
“Spam” might come from the words “spiced ham.” To make canned Spam, they mix pork shoulder, ham, salt, water, sugar, and sodium nitrite. Then, they put it in cans, seal it, and cook it with high pressure. This way, it can last a long time.
Many people around the world like Spam. It is popular in places where the U.S. military was during and after World War II, like the United Kingdom, South Korea, the Philippines, and Hawaii. In these places, people cook Spam in many different dishes and enjoy it as a comfort food.
Now, there are many types of Spam with different flavors. People like Spam because it is easy to find, last a long time, and can be used in many ways. This is why it is still popular and loved by many as a good source of protein.
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This recipe yields 20 slices,
Ingredients:
- 28 oz (800 g) fatty pork shoulder (skinless)
- 4 oz (110 g) smoked ham (chopped)
- 1 1/2 tsps fine salt
- 1 1/2 tsps fine sugar
- 1/2 tsp garlic powder
- 8 tbsps ICE water
- 3 tbsps potato starch
Instructions:
1 Cut pork shoulder into small cubes and spread out into 1 layer in a freezer bag.
2 Keep the pork and ham in the freezer for 90 minutes until icy, but not completely frozen.
3 Process pork cubes into ground pork with a food processor (in 3 batches).
4 Combine all ground pork in the food processor, add in fine salt, and process until pork is finely minced.
5 Add in sugar, garlic powder, and ham, and process until well mixed.
6 Add ice water to potato starch and mix well.
7 With the food processor running, add in slaked potato starch gradually.
8 Continue processing for 3-4 minutes until emulsified.
9 Transfer the pork mixture to an 8″x 5″ non-stick/greased loaf pan.
10 Smooth surface with a wet spoon, then covers the pan tightly with aluminum foil.
11 Place the loaf pan in a larger baking pan (2-inch tall sides), then fill with water halfway up the sides of a loaf pan (to create a water bath).
12 Bake in the oven at 300ºF/150ºC for 2 hours.
13 Remove the foil and drain off the meat juice and fat.
14 Cover the loaf pan with aluminum foil again, top with another loaf pan (same size), then press down to discard meat juice completely.
15 Put some weight in the empty loaf pan and keep the SPAM refrigerated overnight with the weight.
16 Cut into slices, arrange in a freezer-safe container (alternate with non-stick paper), and store in the freezer for later consumption (I usually finish consuming within 2 months).
Homemade SPAM Recipe
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Ingredients
- 28 oz fatty pork shoulder skinless
- 4 oz smoked ham chopped
- 1.5 tsps fine salt
- 1.5 tsps fine sugar
- 0.5 tsp garlic powder
- 8 tbsps ICE water
- 3 tbsps potato starch
Instructions
- Cut pork shoulder into small cubes, spread out into 1 layer in a freezer bag.
- Keep the pork and ham in freezer for 90 minutes until icy, but not completely frozen.
- Process pork cubes into ground pork with food processor (in 3 batches).
- Combine all ground pork in food processor, add in fine salt, process until pork is finely minced.
- Add in sugar, garlic powder and ham, process until well mixed.
- Add ice water to potato starch, mix well.
- With food processor running, add in slaked potato starch gradually.
- Continue processing for 3-4 minutes until emulsified.
- Transfer the pork mixture to 8"x 5" non-stick/greased loaf pan.
- Smooth surface with wet spoon, then cover the pan tightly with aluminium foil.
- Place loaf pan in a larger baking pan (2-inch tall sides), then fill with water until halfway up the sides of loaf pan (to create water bath).
- Bake in oven at 300ºF/150ºC for 2 hours.
- Remove the foil, drain off the meat juice and fat.
- Cover the loaf pan with aluminium foil again, top with another loaf pan (same size), then press down to discard meat juice completely.
- Put some weight in the empty loaf pan, keep the SPAM refrigerated overnight with the weight.
- Cut into slices, arrange in a freezer safe container (alternate with non-stick paper) and store in freezer for later consumption (I usually finish consuming within 2 months).
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