Ingredients:
3 tablespoonscornstarch
3 tablespoonsgranulated sugar
2 tablespoonsMorton Tender Quick
1 1/2 tablespoonskosher salt
1 teaspoongranulated garlic
1/2 cupice-cold water
1 1/2 poundspork belly, very cold, cut into 1-inch cubes
1 pounddeli-style ham (like honey or hickory), very cold, cut into 1-inch cubes
1 1/2 poundsground pork
Directions:
In a large bowl, mix the cornstarch, sugar, Tender Quick, salt, and garlic. Stir in the water until combined.
Set up your meat grinder (or if you don’t have one, get out the blender). Using the large grinding plate, grind the pork belly (or coarsely blend); add to the bowl with the cornstarch slurry. Using the same grinding plate, grind the ham (or coarsely blend); add to the pork belly. Add the ground pork, then use your hands to mix everything together until combined.
Heat the oven to 300°F.
Divide the pork mixture between four 5×3-inch loaf pans (about 15 ounces/425 grams each), pressing down firmly to eliminate air pockets. Cover the top of each with foil. Place into a baking dish big enough to fit all the pans. Add water up to the lip of the loaf pan (or about an inch below the top of the baking dish). Cook for 1 hour 15 minutes to 1 hour 40 minutes, until the center of each loaf reaches at least 155°F.
Remove from the water bath and place on a sheet pan. Top with another sheet pan and weigh down with a few heavy objects, like cans of tomatoes or beans. Place some heavy objects on them to help press them down. Let cool at room temperature for 30 minutes to 1 hour, then refrigerate for 8 to 12 hours before taking them out of the loaf pans.
Tightly wrapped, homemade Spam will keep in the fridge for about 1 week or in the freezer for about 2 months. Just before using, slice it as thickly as you like (I like about ¼ inch).