Now, let’s talk about Spam—yes, that versatile canned meat that’s been a pantry staple for generations! Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or looking for creative ways to spice up your meals, we’ve got you covered. Dive into our roundup of 18 delicious Spam recipes that promise to surprise and delight your taste buds. Ready to get cooking?
Spam Musubi
Just as the first light of dawn gently touches the horizon, there’s something profoundly comforting about the simplicity and warmth of Spam Musubi, a dish that bridges cultures and tastes with effortless grace.
Ingredients
- 1 cup sushi rice, rinsed until the water runs clear
- 1 1/4 cups water
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1 can Spam, sliced into 8 even pieces
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon granulated sugar
- 4 sheets nori, cut into strips
Instructions
- In a medium saucepan, combine the sushi rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes until the water is fully absorbed.
- While the rice cooks, whisk together the rice vinegar, 1 teaspoon sugar, and kosher salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice with a rice paddle or spatula, being careful not to mash the grains. Tip: Let the rice cool slightly before adding the vinegar mixture to prevent it from becoming too sticky.
- Heat a non-stick skillet over medium-high heat. Add the Spam slices and cook for 2-3 minutes on each side until golden brown. Tip: For extra flavor, lightly score the Spam slices in a crosshatch pattern before cooking.
- In the same skillet, combine the soy sauce, mirin, and remaining tablespoon of sugar. Bring to a simmer and cook the Spam slices in this glaze for 1 minute on each side, ensuring they’re evenly coated.
- Place a strip of nori on a clean surface. Using a musubi mold or your hands, layer a portion of rice, followed by a slice of glazed Spam, and another layer of rice. Wrap the nori around the stack, sealing the edges with a dab of water. Tip: Wet your hands slightly when handling the rice to prevent sticking.
- Repeat the process with the remaining ingredients to make 8 musubi.
Delightfully, the Spam Musubi presents a harmonious blend of textures—the tender, slightly sweet rice contrasts beautifully with the savory, caramelized Spam, all wrapped in the crisp embrace of nori. Serve these handheld delights warm or at room temperature, perhaps with a side of pickled ginger for a refreshing bite.
Spam Fried Rice
Lately, I’ve found myself returning to the simplicity of Spam Fried Rice, a dish that whispers of comfort and nostalgia, yet stands boldly in its flavors and textures.
Ingredients
- 1 cup jasmine rice, cooked and cooled
- 1/2 cup Spam, diced into 1/2-inch cubes
- 2 pasture-raised eggs, lightly beaten
- 2 tbsp clarified butter
- 1/4 cup green onions, finely sliced
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp white pepper
Instructions
- Heat a large skillet over medium-high heat and add 1 tbsp of clarified butter, ensuring the pan is evenly coated.
- Add the diced Spam to the skillet, cooking for 3-4 minutes until lightly browned and crispy on the edges. Tip: Resist stirring too frequently to achieve a perfect sear.
- Push the Spam to one side of the skillet, pour the remaining tbsp of clarified butter on the empty side, and add the lightly beaten eggs. Scramble the eggs gently until just set, about 1-2 minutes.
- Incorporate the cooked and cooled jasmine rice into the skillet, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until the rice is evenly heated and begins to take on a slight crispness.
- Drizzle the soy sauce and sesame oil over the rice, followed by the white pepper. Toss everything together until well combined and the rice is uniformly colored.
- Remove from heat and fold in the finely sliced green onions, reserving a pinch for garnish.
Zesty and satisfying, this Spam Fried Rice offers a delightful contrast between the crispy Spam and the fluffy, fragrant rice. Serve it in a hollowed-out pineapple for an unexpected presentation that delights the senses.
Spam and Egg Breakfast Sandwich
Now, as the morning light filters through the kitchen window, there’s something profoundly comforting about the simplicity of a Spam and Egg Breakfast Sandwich. It’s a humble dish that carries the warmth of home, a quick yet satisfying start to the day that feels both nostalgic and entirely present.
Ingredients
- 2 slices of artisan whole wheat bread
- 1/4 cup of Spam, thinly sliced
- 2 pasture-raised eggs, lightly beaten
- 1 tbsp clarified butter
- 1/4 cup sharp cheddar cheese, grated
- 1 tbsp mayonnaise
- 1/2 tsp black pepper, freshly ground
Instructions
- Heat a non-stick skillet over medium heat and add the clarified butter, allowing it to melt evenly across the surface.
- Add the thinly sliced Spam to the skillet, cooking for 2-3 minutes on each side until golden brown and slightly crispy. Remove and set aside on a paper towel to drain.
- In the same skillet, pour the lightly beaten eggs, stirring gently with a spatula to create soft, fluffy curds. Cook for 1-2 minutes until just set, then remove from heat.
- Toast the artisan whole wheat bread slices to a light golden brown, ensuring a crisp exterior with a soft interior.
- Spread mayonnaise evenly on one side of each toast slice, then layer the cooked eggs, Spam slices, and grated sharp cheddar cheese on one slice. Season with freshly ground black pepper.
- Top with the second slice of toast, pressing gently to adhere. Cut diagonally for serving.
The sandwich offers a delightful contrast of textures—the crispiness of the Spam against the soft, fluffy eggs, all hugged by the sturdy yet tender bread. For an extra touch, serve with a side of pickled vegetables to cut through the richness with a bit of acidity.
Spam Carbonara
Under the soft glow of the kitchen light, there’s something deeply comforting about transforming simple ingredients into a dish that feels like a warm embrace. Today, we’re revisiting a classic with a twist, where the humble Spam meets the creamy elegance of carbonara, creating a dish that’s both nostalgic and unexpectedly refined.
Ingredients
- 8 oz Spam, diced into 1/4-inch cubes
- 12 oz spaghetti
- 3 pasture-raised eggs, lightly beaten
- 1/2 cup freshly grated Pecorino Romano cheese
- 1/4 cup clarified butter
- 2 cloves garlic, minced
- 1/2 tsp freshly ground black pepper
- 1/4 tsp sea salt
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat the clarified butter in a large skillet over medium heat. Add the diced Spam and cook, stirring occasionally, until golden brown and crispy, about 5-7 minutes. Tip: For even crisping, avoid overcrowding the skillet.
- Add the minced garlic to the skillet with the Spam and sauté for 30 seconds, just until fragrant. Remove the skillet from heat to prevent the garlic from burning.
- In a medium bowl, whisk together the lightly beaten eggs, grated Pecorino Romano, black pepper, and sea salt until well combined.
- Quickly toss the hot, drained spaghetti with the Spam and garlic in the skillet. Working swiftly to prevent the eggs from scrambling, pour the egg and cheese mixture over the pasta, stirring continuously. Add reserved pasta water, a tablespoon at a time, until the sauce reaches a creamy consistency. Tip: The residual heat from the pasta will cook the eggs safely, creating a silky sauce.
- Serve immediately, garnished with additional Pecorino Romano and a twist of black pepper. Tip: For an extra layer of flavor, finish with a drizzle of high-quality olive oil.
Velvety and rich, this Spam Carbonara surprises with its depth of flavor, where the saltiness of the Spam perfectly balances the creamy sauce. Serve it in warmed bowls to keep the sauce luxuriously smooth, or alongside a crisp, green salad for contrast.
Spam Tacos
Perhaps it’s the simplicity, or maybe the unexpected harmony of flavors, but there’s something undeniably comforting about Spam Tacos. This dish, a humble yet inventive twist on a classic, invites you to explore the joy of cooking with what you have, turning the ordinary into something extraordinary.
Ingredients
- 1 can (12 oz) Spam, diced into 1/2-inch cubes
- 8 small corn tortillas
- 1/4 cup clarified butter
- 1/2 cup white onion, finely diced
- 1 jalapeño, seeds removed and finely diced
- 1/2 cup cilantro, finely chopped
- 1 lime, cut into wedges
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- Salt to taste
Instructions
- Heat a large skillet over medium heat and add the clarified butter, allowing it to melt evenly across the surface.
- Add the diced Spam to the skillet, spreading the pieces out to ensure even browning. Cook for 4-5 minutes, stirring occasionally, until the edges are crispy and golden.
- Sprinkle the smoked paprika and ground cumin over the Spam, stirring to coat evenly. Cook for an additional 1 minute to toast the spices.
- Transfer the Spam to a plate and set aside. In the same skillet, add the diced onion and jalapeño, sautéing for 2-3 minutes until softened.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and slightly charred.
- Assemble the tacos by dividing the Spam mixture among the tortillas, topping with the sautéed onion and jalapeño, and garnishing with cilantro.
- Serve immediately with lime wedges on the side for squeezing over the tacos.
These Spam Tacos offer a delightful contrast of textures, from the crispy exterior of the Spam to the soft, warm tortillas. The smoky spices and fresh garnishes elevate the dish, making it a perfect weeknight meal that’s both satisfying and easy to prepare. Try serving them with a side of pickled vegetables for an added crunch and tang.
Spam Pizza
Lately, I’ve found myself drawn to the simplicity and nostalgia of combining pantry staples into something unexpectedly delightful, like this Spam pizza that marries the convenience of canned meat with the comfort of a homemade pie.
Ingredients
- 1 pre-made pizza dough (16 oz), room temperature
- 1/2 cup tomato sauce, preferably San Marzano
- 1 cup low-moisture mozzarella cheese, freshly grated
- 1/2 cup sharp cheddar cheese, freshly grated
- 1/2 cup Spam, diced into 1/4-inch cubes
- 1/4 cup red onion, thinly sliced
- 1 tbsp extra virgin olive oil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
Instructions
- Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crisp crust.
- On a lightly floured surface, stretch the pizza dough into a 12-inch circle, aiming for an even thickness to avoid uneven cooking.
- Brush the outer edge of the dough with extra virgin olive oil to create a golden, flavorful crust.
- Spread the tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
- Combine the mozzarella and cheddar cheeses, then sprinkle evenly over the sauce.
- Distribute the diced Spam and sliced red onion atop the cheese layer, ensuring even coverage for balanced flavors.
- Sprinkle dried oregano and red pepper flakes over the pizza for an aromatic kick.
- Transfer the pizza to the preheated stone or sheet and bake for 12-14 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Allow the pizza to rest for 2 minutes before slicing, letting the cheese set for cleaner cuts.
The Spam pizza emerges with a satisfying contrast of textures: the crisp crust giving way to the creamy cheese and the savory, slightly salty Spam. Serve it with a drizzle of hot honey for a sweet and spicy twist that elevates the humble ingredients.
Spam Stir Fry
Perhaps it’s the simplicity of Spam stir fry that makes it so comforting, a humble dish that whispers of quick dinners and pantry raids, yet holds the power to surprise with its depth of flavor when given a little attention.
Ingredients
- 1 cup Spam, diced into 1/2-inch cubes
- 2 tbsp clarified butter
- 1 cup jasmine rice, rinsed until the water runs clear
- 2 cups water
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1/2 cup green onions, thinly sliced
- 1/2 cup carrots, julienned
- 1/2 cup snap peas, trimmed
Instructions
- In a medium saucepan, combine the jasmine rice and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
- While the rice cooks, heat clarified butter in a large skillet over medium-high heat until shimmering. Add the diced Spam and cook, stirring occasionally, until golden brown on all sides, about 5 minutes.
- Add the minced garlic to the skillet with the Spam and cook for 30 seconds, until fragrant.
- Introduce the julienned carrots and trimmed snap peas to the skillet. Cook, stirring frequently, for 3 minutes, until the vegetables are just tender but still crisp.
- Drizzle the soy sauce and sesame oil over the mixture in the skillet. Stir to combine and cook for an additional 1 minute to meld the flavors.
- Fold in the cooked jasmine rice and sliced green onions, stirring gently to avoid breaking the rice grains. Cook for another 2 minutes to heat through.
Every bite of this Spam stir fry offers a delightful contrast between the crispy edges of the Spam and the tender, aromatic rice, with the vegetables adding a fresh crunch. Serve it in a bowl garnished with extra green onions for a pop of color and a hint of sharpness.
Spam and Cheese Omelette
Fondly recalling the simplicity of weekend mornings, this Spam and Cheese Omelette brings a comforting twist to the breakfast table, blending the savory depth of Spam with the creamy melt of cheese, all enveloped in softly set eggs.
Ingredients
- 2 pasture-raised eggs, lightly beaten
- 1/4 cup diced Spam
- 1/4 cup shredded sharp cheddar cheese
- 1 tbsp clarified butter
- 1 tbsp finely chopped chives
- Salt, to season
Instructions
- Heat a non-stick skillet over medium heat and add the clarified butter, swirling to coat the pan evenly.
- Once the butter is shimmering but not smoking, add the diced Spam, sautéing until lightly golden, about 2 minutes.
- Pour the lightly beaten eggs into the skillet, tilting to spread evenly. Let cook undisturbed for 30 seconds.
- Using a spatula, gently push the cooked edges toward the center, allowing the uncooked eggs to flow to the edges. Repeat this process until the eggs are mostly set but still slightly runny on top, about 1 minute.
- Sprinkle the shredded sharp cheddar cheese evenly over one half of the omelette, then fold the other half over the cheese. Cover the skillet with a lid and remove from heat, letting the residual heat melt the cheese, about 1 minute.
- Transfer the omelette to a plate, garnish with finely chopped chives, and season lightly with salt.
A perfectly crafted Spam and Cheese Omelette offers a delightful contrast between the crispy exterior and the soft, cheesy interior. Serve it alongside a crisp green salad or toasted artisan bread for a fulfilling meal that transcends the ordinary breakfast fare.
Spam Burger
Gently, the evening unfolds, and with it, the craving for something uniquely comforting yet unpretentiously delicious. A Spam Burger, with its humble beginnings and rich flavors, offers just that—a simple pleasure that speaks volumes.
Ingredients
- 1 can (12 oz) Spam, sliced into 4 even patties
- 4 brioche buns, lightly toasted
- 2 tbsp clarified butter
- 4 slices American cheese
- 1/2 cup dill pickle chips
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 cup arugula, washed and dried
Instructions
- Heat a cast-iron skillet over medium heat for 2 minutes until evenly warm.
- Add clarified butter to the skillet, swirling to coat the surface, and wait until it shimmers but does not smoke, about 30 seconds.
- Place Spam patties in the skillet, ensuring they do not touch, and cook for 3 minutes on each side until a deep golden crust forms.
- While the patties cook, mix mayonnaise and Dijon mustard in a small bowl until fully combined for a quick aioli.
- Flip the Spam patties, top each with a slice of American cheese, and cover the skillet for 1 minute to melt the cheese perfectly.
- Spread the aioli on the bottom halves of the toasted brioche buns, then layer with arugula, the cheese-topped Spam patties, and dill pickle chips.
- Cap with the top halves of the buns, pressing gently to secure the layers without crushing the bun.
Finally, the Spam Burger presents a harmonious blend of textures—the crisp exterior of the Spam against the soft brioche, the creamy aioli with the sharpness of the arugula. Serve it with a side of sweet potato fries for a contrast in flavors that elevates the entire meal.
Spam Chili
Evenings like these call for something comforting, a dish that wraps you in warmth with every spoonful. Spam chili, with its humble beginnings and rich flavors, is just that—a hearty embrace in a bowl.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 can (12 oz) Spam, cubed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, undrained
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 cups beef stock
- Salt, to adjust seasoning
Instructions
- Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
- Stir in the minced garlic and cook for 30 seconds until fragrant, ensuring it doesn’t brown.
- Add the cubed Spam to the pot, browning lightly on all sides for about 3 minutes, to develop flavor.
- Incorporate the chili powder, ground cumin, and smoked paprika, stirring well to coat the Spam and onions evenly.
- Pour in the diced tomatoes with their juices, the drained and rinsed kidney beans, and beef stock, bringing the mixture to a gentle boil.
- Reduce heat to low, cover, and simmer for 25 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
- Adjust seasoning with salt if necessary, tasting as you go to ensure a balanced flavor profile.
Delightfully hearty, this Spam chili boasts a robust texture and a smoky depth that’s unexpectedly refined. Serve it over a bed of steamed rice or with a side of crusty bread for dipping, transforming a simple meal into a memorable feast.
Spam and Potato Hash
Venturing into the kitchen on a quiet morning, the simplicity of Spam and Potato Hash offers a comforting embrace, its humble ingredients coming together in a symphony of flavors that speak to the soul.
Ingredients
- 1 cup diced Spam, 1/2-inch cubes
- 2 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1/4 cup clarified butter
- 1/2 cup yellow onion, finely diced
- 2 pasture-raised eggs, lightly beaten
- 1/2 tsp smoked paprika
- 1/4 tsp freshly ground black pepper
- 1/2 tsp sea salt
Instructions
- Heat clarified butter in a 10-inch cast-iron skillet over medium heat until shimmering, about 2 minutes.
- Add diced Spam to the skillet, cooking until lightly browned on all sides, approximately 4 minutes. Remove and set aside on a paper towel-lined plate.
- In the same skillet, add diced potatoes, spreading them in an even layer. Cook undisturbed for 5 minutes to allow a golden crust to form.
- Stir in the finely diced yellow onion, smoked paprika, black pepper, and sea salt. Continue cooking, stirring occasionally, until potatoes are tender and onions are translucent, about 8 minutes.
- Return the browned Spam to the skillet, mixing gently to combine with the potatoes and onions.
- Push the hash to one side of the skillet. Pour the lightly beaten eggs into the empty side, scrambling them softly until just set, about 2 minutes.
- Fold the scrambled eggs into the hash, ensuring even distribution. Cook for an additional minute to meld the flavors.
Here, the hash presents a delightful contrast of textures—crispy Spam and potatoes against the soft, creamy eggs. Serve it straight from the skillet, perhaps topped with a sprinkle of fresh chives or alongside a slice of toasted sourdough for a complete meal.
Spam Mac and Cheese
Here in the quiet of the evening, with the kitchen bathed in the soft glow of the stove light, there’s something deeply comforting about preparing a dish that marries simplicity with indulgence. Spam mac and cheese, a humble yet unexpectedly luxurious twist on the classic, speaks to those moments when nostalgia and creativity collide.
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk, warmed
- 2 cups sharp cheddar cheese, freshly grated
- 1/2 cup Gruyère cheese, freshly grated
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1 (12-ounce) can Spam, diced into 1/2-inch cubes
- 1/2 cup panko breadcrumbs
- 1 tablespoon clarified butter, melted
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook until al dente, about 8 minutes. Drain and set aside.
- In the same pot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour to form a roux, cooking for 1 minute until golden.
- Gradually whisk in the warmed whole milk, ensuring no lumps remain. Simmer for 3 minutes, stirring constantly, until the sauce thickens.
- Remove from heat and stir in the sharp cheddar and Gruyère cheeses until fully melted. Season with smoked paprika and black pepper.
- Fold the cooked macaroni and diced Spam into the cheese sauce until evenly coated. Transfer to the prepared baking dish.
- In a small bowl, combine the panko breadcrumbs with the melted clarified butter. Sprinkle evenly over the macaroni mixture.
- Bake for 20 minutes, or until the topping is golden and the edges are bubbly. Let rest for 5 minutes before serving.
Perfectly balanced between creamy and crispy, this Spam mac and cheese offers a delightful contrast of textures with every bite. The smoky undertones from the paprika and the savory depth of the Spam elevate the dish, making it a memorable twist on a beloved classic. Serve it alongside a crisp green salad or as a hearty standalone meal on a chilly evening.
Spam Sliders
Today, as the light fades softly outside, I find myself drawn to the simplicity and comfort of Spam sliders, a humble yet unexpectedly delightful dish that bridges nostalgia with the joy of cooking.
Ingredients
- 1 can of Spam, thinly sliced into 8 pieces
- 1 tablespoon of clarified butter
- 8 slider buns, lightly toasted
- 1/4 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 4 slices of sharp cheddar cheese, halved
- 1/2 cup of bread and butter pickles
- 1 teaspoon of smoked paprika
Instructions
- Heat a large skillet over medium heat and add the clarified butter, allowing it to melt evenly across the surface.
- Place the Spam slices in the skillet, cooking for 3-4 minutes on each side until golden brown and slightly crispy. Tip: For an even crisp, press down gently on each slice with a spatula.
- While the Spam cooks, mix the mayonnaise and Dijon mustard in a small bowl to create a spread.
- Once the Spam slices are cooked, remove them from the skillet and place on a paper towel-lined plate to drain any excess grease.
- Spread the mayonnaise-mustard mixture on the bottom halves of the toasted slider buns.
- Layer each bun with a slice of cooked Spam, followed by a half slice of sharp cheddar cheese. Tip: The residual heat from the Spam will help melt the cheese slightly.
- Top each slider with bread and butter pickles and a sprinkle of smoked paprika for a hint of warmth and color.
- Cover with the top halves of the buns and serve immediately. Tip: For an extra touch, secure each slider with a decorative toothpick to keep them intact.
Yielded from this simple process are sliders that boast a perfect balance of salty, creamy, and tangy flavors, with a satisfying contrast between the crispy Spam and the soft, toasted buns. Consider serving them alongside a crisp, chilled coleslaw for a complete meal that delights the senses.
Spam and Kimchi Stew
There’s something deeply comforting about the melding of flavors in a dish that feels both familiar and excitingly new. This Spam and Kimchi Stew is a testament to that, a humble yet vibrant bowl that warms you from the inside out.
Ingredients
- 1 tablespoon sesame oil
- 1 cup diced Spam
- 1 cup kimchi, roughly chopped
- 2 cloves garlic, minced
- 1 tablespoon gochujang (Korean chili paste)
- 4 cups unsalted chicken stock
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Heat the sesame oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the diced Spam and cook, stirring occasionally, until lightly browned, about 3 minutes.
- Stir in the kimchi and minced garlic, cooking until fragrant, about 2 minutes.
- Whisk in the gochujang until fully incorporated, then pour in the chicken stock, sugar, and soy sauce.
- Bring the stew to a simmer, then reduce the heat to low and cook uncovered for 20 minutes, allowing the flavors to meld.
- Garnish with sliced green onions and toasted sesame seeds before serving.
Ladling this stew into bowls reveals a rich, umami-packed broth with the perfect balance of spicy, salty, and slightly sweet notes. The Spam adds a meaty depth, while the kimchi brings a lively crunch and tang. Serve it with a side of steamed rice to soak up every last drop of the flavorful broth.
Spam Salad Sandwich
Just as the quiet of the morning settles in, there’s something profoundly comforting about crafting a meal that speaks to both simplicity and nostalgia. Today, we’re revisiting a humble classic, reimagined with a touch of care and a nod to the pantry staples that have carried us through countless meals.
Ingredients
- 1 can (12 oz) of Spam, diced into 1/2-inch cubes
- 1/2 cup of mayonnaise, preferably homemade or high-quality store-bought
- 1 tbsp of Dijon mustard
- 1/4 cup of finely diced celery
- 1/4 cup of finely diced red onion
- 1 tbsp of fresh lemon juice
- 1/2 tsp of freshly ground black pepper
- 4 slices of artisanal sourdough bread, toasted
- 1 cup of arugula, lightly packed
Instructions
- In a medium mixing bowl, combine the diced Spam, mayonnaise, Dijon mustard, celery, red onion, lemon juice, and black pepper. Gently fold the ingredients together until evenly coated. Tip: For a smoother texture, let the mixture sit for 10 minutes before assembling the sandwich to allow the flavors to meld.
- Toast the sourdough bread slices in a toaster or on a grill pan over medium heat until golden brown, about 2 minutes per side. Tip: Lightly brushing the bread with olive oil before toasting can add an extra layer of flavor and crispness.
- Divide the arugula evenly between two slices of the toasted bread, creating a green base for the salad.
- Spoon the Spam salad mixture over the arugula, spreading it evenly to cover the greens.
- Top with the remaining slices of toasted bread, pressing down gently to secure the sandwich. Tip: For an extra touch, slice the sandwich diagonally to showcase the vibrant layers within.
Rich in texture and flavor, this Spam Salad Sandwich offers a delightful contrast between the creamy salad and the crisp, tangy arugula. Serve it with a side of pickled vegetables or a simple potato salad for a meal that feels both indulgent and refreshingly light.
Spam and Pineapple Skewers
Now, as the evening light fades, there’s something deeply comforting about the simplicity of combining salty and sweet on a stick. These skewers, a playful nod to summer barbecues, bring together the unexpected harmony of Spam and pineapple, creating a dish that’s both nostalgic and novel.
Ingredients
- 1 can of Spam, cut into 1-inch cubes
- 2 cups of fresh pineapple, cut into 1-inch chunks
- 1/4 cup of dark brown sugar, packed
- 2 tablespoons of soy sauce
- 1 tablespoon of clarified butter
- 1/2 teaspoon of smoked paprika
Instructions
- Preheat your grill to a medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
- In a small bowl, whisk together the dark brown sugar, soy sauce, and smoked paprika until the sugar is fully dissolved, creating a glossy marinade.
- Thread the Spam cubes and pineapple chunks alternately onto skewers, leaving a small space between each piece for even cooking.
- Brush the skewers generously with the marinade, ensuring each piece is coated for maximum flavor.
- Place the skewers on the grill, cooking for 3-4 minutes per side, or until the Spam is lightly charred and the pineapple is caramelized.
- During the last minute of grilling, lightly brush the skewers with clarified butter to add a rich, nutty finish.
- Remove the skewers from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.
Just as the skewers come off the grill, the contrast between the crispy, savory Spam and the juicy, sweet pineapple is nothing short of magical. Serve them atop a bed of coconut rice for a tropical twist that elevates the dish from simple to sublime.
Spam Mashed Potato Bowl
Moments like these call for comfort in a bowl, a simple yet satisfying dish that wraps you in warmth. The Spam Mashed Potato Bowl is a humble homage to comfort, blending creamy textures with the savory depth of Spam, a combination that feels like home.
Ingredients
- 1 cup russet potatoes, peeled and cubed
- 1/4 cup whole milk, warmed
- 2 tbsp unsalted butter, softened
- 1/2 cup Spam, diced into 1/2-inch cubes
- 1 tbsp clarified butter
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 1 tbsp chives, finely chopped
Instructions
- Place the cubed russet potatoes in a medium saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork-tender, about 15 minutes.
- While the potatoes cook, heat clarified butter in a skillet over medium heat. Add the diced Spam and cook until golden brown on all sides, about 5 minutes, stirring occasionally for even browning. Tip: For extra crispiness, let the Spam sit undisturbed for a minute before stirring.
- Drain the potatoes well and return them to the saucepan. Add the warmed milk, softened butter, sea salt, and black pepper. Mash until smooth and creamy. Tip: Warm milk incorporates better, preventing the mashed potatoes from becoming gluey.
- Fold the golden Spam cubes into the mashed potatoes, reserving a few for garnish. Tip: Folding gently ensures the Spam retains its texture contrast.
- Transfer the mixture to a serving bowl, garnish with the reserved Spam cubes and chopped chives.
As you take the first bite, the creamy potatoes give way to the salty, crispy Spam, a contrast that’s both comforting and exciting. Serve it with a side of pickled vegetables for a tangy contrast, or enjoy it as is, a bowl of simple pleasures.
Spam and Veggie Stir Fry
Remembering the simplicity of weeknight dinners, this dish brings together the humble can of Spam with the vibrant colors and textures of fresh vegetables. It’s a stir fry that speaks to the heart of home cooking, where convenience meets nourishment.
Ingredients
- 1 cup Spam, diced into 1/2-inch cubes
- 2 tbsp clarified butter
- 1 cup bell peppers, julienned
- 1 cup snap peas, trimmed
- 1/2 cup carrots, thinly sliced on a bias
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp red pepper flakes
Instructions
- Heat a large skillet over medium-high heat and add the clarified butter, allowing it to melt and coat the pan evenly.
- Add the diced Spam to the skillet, cooking for 3-4 minutes until each piece is golden brown and slightly crispy on the edges.
- Introduce the julienned bell peppers, trimmed snap peas, and biased sliced carrots to the skillet, stirring frequently for 2 minutes to ensure even cooking.
- Mix in the minced garlic, cooking for an additional 30 seconds until fragrant, being careful not to burn.
- Drizzle the soy sauce and sesame oil over the stir fry, tossing to coat all ingredients uniformly.
- Sprinkle the red pepper flakes into the skillet, adjusting the heat to medium if necessary to prevent any ingredients from overcooking.
- Continue to stir fry for another 2 minutes, or until the vegetables are tender-crisp and the Spam is heated through.
Gently savor the contrast between the savory Spam and the crisp vegetables, each bite a reminder of the joy found in simple meals. Serve atop a bed of steamed jasmine rice or alongside a crisp, green salad for a complete meal that delights the senses.
Conclusion
Certainly, this roundup of 18 delicious Spam recipes offers something for every occasion, proving just how versatile this pantry staple can be. Whether you’re planning a quick weeknight dinner or a special gathering, there’s a recipe here to inspire you. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!
