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Started By
Message
re: SUBMISSION THREAD for Ham Challenge (CLOSED)
Posted on 2/20/24 at 6:14 pm to Jax-Tiger
Posted on 2/20/24 at 6:14 pm to Jax-Tiger
Hot and Sweet Ham Hoagie
Homemade candied jalapeños
Mayo, roasted red peppers, Dijon, sweet and spicy mustard, and candied jalapeños.
Ham, salami - havarti (not pictured)
Toastie
Lettuce, tomato, hot honey
Homemade candied jalapeños
Mayo, roasted red peppers, Dijon, sweet and spicy mustard, and candied jalapeños.
Ham, salami - havarti (not pictured)
Toastie
Lettuce, tomato, hot honey
0
Posted on 2/20/24 at 7:21 pm to Jax-Tiger
Club Spamwich with Homemade Jalapeño Spam
Most objections to spam are about the sodium content and the mystery meat component, but if you make your own, you can control those things.
Here is a version of spiced ham AKA Spam.
Pork shoulder, ham, curing salt, cornstarch, erythritol (you could use sugar), table salt, black pepper, garlic powder, and diced jalapeños.
After some time in the freezer, I diced the ham for grinding. I used a medium grind.
The pork shoulder also spent time in the freezer before cutting up for the grinder. Do NOT trim the fat! I cut it into smaller chunks before grinding, also medium grind. (I’d consider a finer grind if I made it again.)
Dry ingredients of curing salt, cornstarch, sweetener, table salt, black pepper, and garlic powder are combined before whisking with cold water.
This mixture is poured combined with the pork and ham, using hands to get it well combined. Optionally, add some diced pickled jalapeños. I like it in the canned Spam, but didn’t taste them much in the finished product. Maybe fresh would be better.
And cold water
Spread into two loaf pans. Cover each pan with foil and place both pans in a larger roasting pan, filling the outer pan with water, about 3 /4 full. Bake at 300 for 2.5 to three hours or until the spam reaches 155.
Out of the oven and after pouring off the fat.
Weight down each loaf. I used a foil wrapped brick on each one. Refrigerate overnight.
The next morning:
Out of the loaf pan.
And into the frying pan for a test slice or two.
I made spam! And it’s good!!
Now, onto the club sandwich.
Three slices of lightly toasted Hero LC bread. Mayo on the first slice, and a layer of grilled chicken, heirloom tomatoes, cheese, and then the second slice of bread, mayo, bacon, arugula, and freshly fried spam.
Serve with blistered shishitos.
I also used the spam in a tortilla pizza.
In an attempt at spam mac n cheese with pasta made from lupini beans that is a taste I have not yet acquired. In other words, blec! Not the spam’s fault, though.
But to be sure, my entry is the Club Sandwich.
Most objections to spam are about the sodium content and the mystery meat component, but if you make your own, you can control those things.
Here is a version of spiced ham AKA Spam.
Pork shoulder, ham, curing salt, cornstarch, erythritol (you could use sugar), table salt, black pepper, garlic powder, and diced jalapeños.
After some time in the freezer, I diced the ham for grinding. I used a medium grind.
The pork shoulder also spent time in the freezer before cutting up for the grinder. Do NOT trim the fat! I cut it into smaller chunks before grinding, also medium grind. (I’d consider a finer grind if I made it again.)
Dry ingredients of curing salt, cornstarch, sweetener, table salt, black pepper, and garlic powder are combined before whisking with cold water.
This mixture is poured combined with the pork and ham, using hands to get it well combined. Optionally, add some diced pickled jalapeños. I like it in the canned Spam, but didn’t taste them much in the finished product. Maybe fresh would be better.
And cold water
Spread into two loaf pans. Cover each pan with foil and place both pans in a larger roasting pan, filling the outer pan with water, about 3 /4 full. Bake at 300 for 2.5 to three hours or until the spam reaches 155.
Out of the oven and after pouring off the fat.
Weight down each loaf. I used a foil wrapped brick on each one. Refrigerate overnight.
The next morning:
Out of the loaf pan.
And into the frying pan for a test slice or two.
I made spam! And it’s good!!
Now, onto the club sandwich.
Three slices of lightly toasted Hero LC bread. Mayo on the first slice, and a layer of grilled chicken, heirloom tomatoes, cheese, and then the second slice of bread, mayo, bacon, arugula, and freshly fried spam.
Serve with blistered shishitos.
I also used the spam in a tortilla pizza.
In an attempt at spam mac n cheese with pasta made from lupini beans that is a taste I have not yet acquired. In other words, blec! Not the spam’s fault, though.
But to be sure, my entry is the Club Sandwich.
This post was edited on 2/21/24 at 6:37 am
Posted on 2/20/24 at 7:45 pm to Jax-Tiger
I almost forgot, because I did mine a month or so ago.
So one of our goals this year is to make a recipe or rendition of a recipe from one of our cookbooks or magazines every week. We have so many and never use them.
So while we were stuck home from the snow I found some frozen ham and got to work.
I inherited this Better Homes and Garden cookbook from my Great Grandma on my mom's side. It's from the 1930s. I have a bunch of written recipe cards in there that were handed down as well.
Right up front, I found a recipe for Ham n' Cheese dip. We were meeting our friends up in the mountains that weekend so a dip sounded good. I didn't use the recipe, and instead made my own deviled ham with a homemade garlic aioli and pimento cheese.
Served with some crostinis and crackers. It was delicious.
So one of our goals this year is to make a recipe or rendition of a recipe from one of our cookbooks or magazines every week. We have so many and never use them.
So while we were stuck home from the snow I found some frozen ham and got to work.
I inherited this Better Homes and Garden cookbook from my Great Grandma on my mom's side. It's from the 1930s. I have a bunch of written recipe cards in there that were handed down as well.
Right up front, I found a recipe for Ham n' Cheese dip. We were meeting our friends up in the mountains that weekend so a dip sounded good. I didn't use the recipe, and instead made my own deviled ham with a homemade garlic aioli and pimento cheese.
Served with some crostinis and crackers. It was delicious.
Posted on 2/20/24 at 8:29 pm to HoustonChick86
That is an excellent cookbook. It is where my recipe for Thousand Island Dressing may be found.
Full of good stuff.
Full of good stuff.
Posted on 2/21/24 at 9:04 am to MeridianDog
Submissions are closed.
The voting thread will be up shortly.
The voting thread will be up shortly.
Posted on 2/21/24 at 3:22 pm to Jax-Tiger
quote:
Croque Monsieur - Hot French Ham and Cheese Sandwich
Oh my.
Looks delicious
Posted on 2/21/24 at 6:04 pm to Jax-Tiger
Oops! Voted in the wrong thread!
This post was edited on 2/21/24 at 6:05 pm
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