Homemade SPAM Recipe – Enjoy without Guilt! (with video)
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, you should always store sliced homemade SPAM in freezer and consume within 1 or 2 months.
Yields: 20 slices
- 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
- 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).