Best 3 Spam I Am Home Made Spam Recipes
In the realm of culinary creations, there exists a dish that has captured the imagination and taste buds of food enthusiasts worldwide: "Spam I Am, Homemade Spam." This culinary marvel, crafted from the iconic canned meat, transforms the ordinary into the extraordinary, offering a symphony of flavors and textures that will tantalize your palate. As you embark on this culinary journey, discover the secrets to creating the ultimate "Spam I Am, Homemade Spam," a dish that will leave a lasting impression on your taste buds and become a cherished addition to your culinary repertoire.
Here are our top 3 tried and tested recipes!
HOMEMADE SPAM
This homemade spam tastes and looks just like the real thing!
Provided by Stefani
Categories Main Course
Time 11h15m
Number Of Ingredients 4
Steps:
- Preheat oven to 300 F (150 C).
- Grind the pork shoulder in a meat grinder, then set aside.
- Finely mince the ham with the garlic in a food processor.
- Add the pork shoulder, ham/garlic, and 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.
- Place the baking dish in the oven and bake for three hours. Make sure that the internal temperature of the Spam is 155 F (69 C).
- Remove from the oven, uncover the bread pan, and drain the fat into a jar or can to dispose of later.
- Cover the bread pan loosely with foil and place a heavy weight on top of the foil. (I put bricks in another bread pan and put that on top of the foiled Spam. You may need to get creative, but I'm sure you can find something in your house that will work.)
- Allow to cool, then place the weighed down Spam into the refrigerator and keep it there overnight.
- In the morning, your Spam will be ready to use however you choose to use it.
Nutrition Facts : Calories 103 kcal, Carbohydrate 1 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 46 mg, Sodium 610 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
SPAM, I AM... (HOME-MADE SPAM)
Okay... So none of us want to admit that we truly like SPAM. And there may be some who will never even try it. Then again, some may have never heard of it. This is a recipe I found some time ago while searching the web (although I have "tweaked" it a bit).. I was planning to make "SPAM Cupcakes" and didn't have a can of SPAM in the house. (YES... I said "SPAM Cupcakes"... they are not as gross as you may think. Give them a try sometime). Anyway, this recipe actually does work for making SPAM. I believe it is actually cheaper than buying a couple of cans, but it takes some time. And the nice thing is, you know exactly what ingredients are in the SPAM loaf (no preservatives). I hope you give it a try. Thanks for your consideration of this recipe and please feel free to give your honest opinion... as I am still "tweaking" this recipe. I've made this a couple of times now... and actually we like this as much as the canned. *Note: Prep time includes the 'overnight' refrigeration time.
Provided by rosie316
Categories Meatloaf
Time P1DT3h
Yield 1 loaf
Number Of Ingredients 5
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.
30 BEST WAYS TO COOK WITH SPAM
Try one of these easy Spam recipes if you need something meaty, quick, versatile, and surprisingly delicious. Trust me; they're spam-tastic!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
Tips:
- Choose high-quality pork shoulder for the best flavor.
- Use a food processor to grind the pork for a smooth texture.
- Season the pork generously with salt, sugar, and Prague powder.
- Stuff the pork mixture into casings tightly to prevent air pockets.
- Smoke the spam in a smoker at 200°F for 4-6 hours, or until the internal temperature reaches 152°F.
- Chill the spam in an ice bath to stop the cooking process.
- Slice and enjoy the spam on sandwiches, salads, or as a snack.
Conclusion:
Making homemade spam is a fun and rewarding experience. With a little time and effort, you can create a delicious and versatile meat product that is perfect for a variety of dishes. Whether you enjoy it sliced on a sandwich, diced in a salad, or simply as a snack, homemade spam is sure to please. So next time you're looking for a new culinary adventure, give homemade spam a try. You won't be disappointed.
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