This Homemade Spam Recipe is simple and only needs a few ingredients to make. Enjoy making Spam musubi or fry some slices to pair with rice or bread!
I usually store some cans of Spam in my pantry for emergencies or in rare occasions when I can’t cook. I think this is a practice I inherited from my mom because I remember our kitchen shelves stacked with canned meat. That needs to change!
I’ve been veering away from canned goods for a while now because I prefer using fresh ingredients. Not only does it saves me money but also keeps our diet healthier. This homemade Spam recipe allows me to enjoy the canned luncheon meat knowing that I made it myself.
Filipinos and Spam
Spam is a household name in many countries. In the Philippines, as far as I can remember, there are two names the pops up when it comes to canned luncheon meat. China’s Ma-Ling, is another contender in the market alongside Spam. Which one taste better? That’s open for debate.
Before, Filipinos can only buy Spam in duty free shops unlike today where it’s everywhere even online. It comes with many flavor variations like bacon, teriyaki, and yes, tocino. It’s a versatile canned meat where a lot of home recipes are created so just imagine what more you can do if you make your own luncheon meat.
Ingredients for Homemade Spam
What molds to use?
What mold to use for making Spam at home can vary depending on your personal preference. Bread pan or loaf pans are ideal but you can also use disposable aluminum foil ones. Llanera molds used to make leche flan are also good. You will also need a large baking dish or casserole dish for water bath to bake in the oven.
Spam recipe ideas
Aside from frying slices of ham and making them into sandwiches with different sauces, here are some ideas to make it more enjoyable.
Tips for cooking
How to serve and store
Try these other homemade recipes!
Homemade Spam Recipe
- 600 grams ground pork
- 1 tbsp curing salt
- 1 tbsp salt
- 1 tbsp sugar
- 1 1/2 tablespoons potato starch
- 1/4 cup cold water
- In a mixing bowl, mix curing salt, salt, sugar, and potato starch. Pour cold water until solution is dissolved. Set aside.1 tbsp curing salt, 1 tbsp salt, 1 tbsp sugar, 1 1/2 tablespoons potato starch, 1/4 cup cold water
- Run the ground pork in a food processor or blender until it turns to a pale, pinkish color.600 grams ground pork
- Transfer meat in a large bowl then gradually pour the liquid solution. Mix until liquid is absorbed by the meat.
- Cover bowl with cling wrap and let sit for 30-45 minutes for the meat to totally absorb the liquid. While waiting, pre-heat oven at 250F or 121°C.
- Transfer meat mixture into loaf pan by packing it firmly to remove air bubbles. Cover loaf pan with tin foil.
- Place the loaf pan into a large baking dish filled 1/2 full with water. Place the baking dish into the oven and bake for 2 – 2 1/2 hours or until cooked through.
- Remove loaf pan from oven and completely cool down in room temperature. When cooled, refrigerate for at least 12 hours before serving. Bon appetit!