Formed ham - use meat scraps wisely

Have scraps of raw pork?
Make formed ham (aka "Spam")
Chop pork into different shapes and sized - you can also add ground pork to fill up gaps in the ham.

There are many different recipes out there - I used what I have available.
You do need a cure and salt - or a curing salt Like Morton's quick & Tender

I am not sure if you can use the Morton's Quick & Tender in lieu of the curing salt and Cure accelerator - so the last Recipe (#3) has not been tried (yet) - may need extra time to cure (5 days instead of 3 (?)

~~~~~~Recipe 1~~~~~~
For each Kg (1000g) of lean (great if marbled) Pork:
15g Salt (Non Iodized)
10 g brown sugar
3 g cure (curing salt - pink salt)
1/2g Sodium Erythorbate (Cure accelerator)- measure out 1g and use half.

~~~~~~Recipe 2~~~~~~
For each Kg (1000g) of lean (great if marbled) Pork:
15g Morton's Quick & Tender (Meat cure - contains 1% curing salt)
10 g brown sugar
1/2g Sodium Erythorbate(Cure accelerator) - measure out 1g and use half.

~~~~~~Recipe 3~~~~~~ NOT TRIED YET NOT SURE IF IT WORKS
For each Kg (1000g) of lean (great if marbled) Pork:
15g Morton's Quick & Tender (Meat cure - contains 1% curing salt)
10 g brown sugar
- MAY NEED ADDITIONAL DAYS TO CURE DUE TO LOWER CURING SALT AND NO ACCELERATOR