Joleans Baked Spam Loaf Recipes

Steps:

• Lay both Spam loaves side by side in glass 8 x 4 inch loaf pan.
• Insert 5 cloves into each Spam loaf, spaced evenly (in star shape).
• Mix remaining ingredients well, and spread this glaze on top of both Spam loaves (letting it drip down the sides).
• Bake in a preheated 350 degree oven for 20-25 minutes (checking so it does not burn.).
• Let cool for 5 minutes, slice and remove cloves before serving.

Steps:

• Place Spam in a glass baking dish.
• Spread yellow mustard over top and down sides until mostly coated.
• Pour brown sugar on top and spread to make a layer over mustard.
• Cover with foil and bake at 350 degrees for 30 minutes.

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.