Best Joleans Baked Spam Loaf Recipes
JOLEAN'S BAKED SPAM LOAF
This was a recipe of my Mom's that was a favorite to all us kids! I recently found her hand-written recipe and just had to post this (especially for Chef Bill Hilbrich who has a cookbook devoted to Spam...) When I look back on those years in the 70's when my siblings and I looked forward to this dish so much, I now realize that my Mom was just trying to "stretch her grocery budget," but how happy she must have been that we really LOVED this recipe! Funny, huh?
Provided by Stacky5
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 616.3, Fat 48.7, SaturatedFat 18.4, Cholesterol 125.2, Sodium 2322.1, Carbohydrate 23, Sugar 17.7, Protein 22.3
EASIEST BAKED SPAM!
I have to say, I would have never touched Spam before my good friend Sue told me about this recipe, she said it was a total hit with both kids and adults. I had to give it a try and...it was delish! My family and I are hooked!
Provided by Kristiina
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
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.
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.
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