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

Ground pork – You can either use ground pork shoulder or pork belly. Aim for 20/80 fat to lean ratio so you get enough fat for better results. You can ground the pork on your own if you have a tabletop meat grinder/meat grinder attachment or ask the butcher to do it for you. You can also use a food processor or blender to make the ground meat.
Curing salt – Has sodium nitrite that helps achieves that signature pink color and gives that distinct cured meat flavor.
Potato starch – Binds all ingredients and retains the shape or mold of the luncheon meat. You can also use corn starch if you prefer.
Fine Salt – to give the meat its flavor. The good thing is you can adjust it according to preference unlike the store-bought canned meat which has lots of sodium in it.
Fine Sugar – helps balance the saltiness of the luncheon meat.
Ham – is entirely optional or you can skip it if you want. Other recipes use ground ham but I personally don’t see any difference without it.

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.

Katsu musubi – sushi rice topped with Spam wrapped in nori sheet. A popular dish in Hawaii!
Kimchi fried rice with Spam
Spicy Udon bowl with Spam

Tips for cooking

Curing salt can differ depending on where it is bought. I bought mine at an Asian store which is less salty. There is a curing salt that is pinkish in color that is more salty so adjust accordingly.
When mixing the ground meat with the curing liquid solution, make sure that the meat absorbs the solution until it resembles a thick paste with smooth texture.
This is a base recipe so you can experiment by adding or replacing other ingredients like a tsp garlic powder, sugar with honey, kosher salt.
Press meat mixture firmly into molds to remove air bubbles to avoid holes in the luncheon meat when cooking.
I used a 10 in X 5 in X 2.5 in loaf pan using water bath method in an oven for this recipe and baked the Spam for 2 hours. If using llanera molds in a steamer, just cook it for 20-25 minutes.
Cover loaf pan with tin foil when cooking in the oven to keep in the moisture and flavors.

cooked slices of meat in a plate on top of table

How to serve and store

Cut up slices and fry in a pan or skillet and serve with rice, eggs in basket or make into a sandwich.
To store, place luncheon meat in a container with a tight-fitting lid and refrigerate for 5-7 days.

Try these other homemade recipes!