Homemade SPAM
Make your own SPAM at home with pork shoulder, ham, and simple seasonings. Better flavor, no weird additives, and costs about half the price of store-bought.
Servings 2 loaves
Equipment
- silicone mold
- loaf pan
Ingredients
- 5 lbs pork shoulder ground
- 1 lb ham ground
- 2 TBS + 1 tsp Morton Tender Quick curing salt
- 3 TBSP sugar
- 3 TBSP cornstarch
- 1 TBSP kosher salt
- 1 tsp white pepper ground
- 1 tsp paprika
- 1 cup cold water
Instructions
- In a bowl, whisk together the Tender Quick, sugar, cornstarch, kosher salt, white pepper, and paprika. Pour in the cold water and whisk until everything is fully dissolved. The cure needs to be completely liquid before it touches the meat.
- Add the ground pork shoulder and ham to a large bowl. Pour the seasoning mixture over the meat and knead by hand until fully incorporated and the mixture turns tacky. About 1-2 minutes of kneading. The tackiness is what holds everything together and gives you that firm, sliceable texture.
- Divide the mixture evenly between two 9x5 loaf pans or for that authentic spam-can shape I use this heat-resistant silicone mold, which fits almost exactly like the real thing. Pressing firmly as you go to remove any air pockets. Pack it tight. Cover each pan tightly with aluminum foil.
- OVEN METHOD: Place both foil-covered pans into a larger roasting pan and add hot water to come halfway up the sides of the loaf pans (water bath). Bake at 250°F for 3 to 3.5 hours, or until the internal temperature reaches 155°F.
- TRAEGER METHOD: Preheat your Traeger to 225°F using apple or pecan pellets. Place the foil-covered pans directly on the grill grates. Smoke for 3 to 4 hours, or until the internal temperature reaches 155°F. For more smoke flavor, remove the foil for the last 30 to 45 minutes.
- As soon as the pans come out of the oven or smoker, press each loaf firmly with a heavy flat object (cast iron skillet or dutch oven pot works great). This compresses the meat and removes any remaining air gaps. Let cool at room temperature for 20 minutes, then refrigerate overnight with a weight on top.
- Remove from the pans, slice to your desired thickness, and sear in a hot cast iron pan until crispy on both sides before serving.
Video
Notes
The Morton Tender Quick is essential — do not substitute regular salt. It contains the sodium nitrite that cures the meat safely and gives it that signature pink color and firm texture.
Why white pepper? It keeps the meat looking clean and delivers a sharper, more immediate heat than black pepper.
Storage: refrigerator up to 1 week, freezer up to 3 months. Slice before freezing for easy single-serving portions.