Create your own version of classic Spam with this homemade recipe. By using a mix of ground beef and ham, and a slow oven-baking method with a water bath, this recipe gives you a flavorful, tender, and sliceable loaf.
Ingredients:
- 5 lbs beef shoulder (ground)
- 1 lb ham (ground)
- 2 tbsp + 1 tsp Tender Quick (a curing salt; essential for flavor and preservation)
- 3 tbsp sugar
- 3 tbsp corn starch
- 1 tbsp kosher salt
- 1 cup cold water
Instructions:
- Preheat the Oven and Prepare Water Bath:
- Preheat your oven to 250°F (120°C).
- Prepare a water bath by filling a larger baking pan with 1-2 inches of water. This pan will hold the loaf pans to keep the Spam moist as it cooks.
- Prepare Seasoning Mixture:
- In a large bowl, combine Tender Quick, sugar, cornstarch, kosher salt, and cold water. Stir until all ingredients are fully dissolved.
- Combine Seasonings with Meat:
- Add the ground beef and ground ham to the seasoning mixture. Using your hands, thoroughly mix everything together until well-blended. Make sure the seasoning is evenly distributed throughout the meat.
- Pack into Loaf Pans:
- Divide the meat mixture evenly between two 9×5 inch loaf pans. Press down firmly with a spatula or your hands to remove any air bubbles and ensure the mixture is tightly packed.
- Cover and Bake:
- Cover each loaf pan tightly with aluminum foil. Place the loaf pans in the prepared water bath in the oven.
- Bake for 3 to 3.5 hours, or until an internal temperature of 155°F (68°C) is reached. Use a meat thermometer to check the temperature.
- Compress the Loaves:
- Remove the loaf pans from the oven. While the Spam is still hot, place a heavy, flat object (such as a brick wrapped in foil, a heavy book, or another pan with weights) on top of each loaf to compress it.
- Cool and Refrigerate:
- Let the Spam cool completely, then place it in the refrigerator overnight with the weight still on top. This step is crucial for firming up the texture.
- Remove and Slice:
- The next day, remove the Spam from the pans, slice as desired, and enjoy! The homemade Spam can be pan-fried, added to sandwiches, or used in recipes as a savory meat addition.
Tips:
- Curing Salt: Tender Quick is key for the classic cured flavor. Avoid substituting it with regular salt, as this will change the flavor and preservation qualities.
- Storage: Store leftover Spam in the refrigerator for up to a week, or freeze slices for later use.
- Video Guide: If you’d like a step-by-step video tutorial, check out TheWolfpit’s video, Homemade SPAM – How to Make Spam at Home, for a visual guide on preparing and cooking this recipe.
This recipe yields a sliceable, flavorful Spam-like loaf with a rich, savory taste and a firm texture. Perfect for breakfasts, sandwiches, or any meal that needs a little protein boost!