Spam is one of those foods that tends to elicit passionate opinions. It’s either an outmoded canned meat from a bygone era to some, or a kitchen staple that can be transformed into innumerable rapid meals by others. Behind the jokes and stereotypes, Spam is actually quite versatile. Spam can be salty, savory, crunchy, and full when prepared properly.
The issue is that most people have only ever had Spam when it has been cooked subpar mushy, too salty, or flavorless. Those poor outcomes aren’t the fault of the Spam, but of the cooking method. When you know what’s in that little rectangular tin can, how it reacts to heat, and the proper ways to balance its flavor, Spam is a mighty ingredient that you can utilize to make breakfasts, lunches, dinners, and even snacks.
Here’s an in-depth guide to the most prevalent errors that people commit when cooking Spam and how to correct them so you achieve ideal texture, well-balanced taste, and dishes that even the skeptics will fall for.
1. Cutting Spam Unevenly
How you slice Spam impacts the way it cooks more than you might imagine. Since it is in a small loaf form, you may be tempted to chop it off hastily without a second thought. But since uneven slices equate to uneven cooking, some parts will be burnt even before other parts are cooked, and the overall texture will be unbalanced.
Thinly cut slices cook up fast, which can be wonderful for sandwiches, but they become apt to become too crumbly. Thick-cut slices cook through slowly and may brown unevenly. The real issue arises when slices are irregular, and part of the edges gets overcooked while the other parts are still pale.
Cut for even slices, cubes, or strips according to your recipe. This allows all the pieces to cook evenly, regardless of frying, baking, or air-frying. If you’re cutting manually, do it slowly and maintain the same thickness.
2. Overcrowding the Pan
One of the quickest ways to destroy Spam’s texture is to overcrowd your cooking surface. Regardless of whether you’re using a griddle, skillet, or frying pan, having too many slices on there at once will lead to a drop in temperature. If that occurs, Spam lets out moisture, steam is created, and you’ll be left with soft, soggy slices rather than crispy, golden edges.
The solution is straightforward cook in batches. Provide ample space between each piece so hot air can surround it. This will cause excess moisture to escape and the surface to caramelize correctly. It takes a minute or two longer, but the reward is well worth it.
3. Omitting the Preheat Step
A hot pan is crucial for Spam’s classic crust. Placing it in a cold pan not only slows down browning but also permits the meat to let out moisture prior to searing taking place. The consequence is a limp, greasy slice instead of a crispy, salty bite.
Preheat your pan or griddle before you add Spam. When the meat makes contact with the surface, you should hear a nice sizzle. That brief sear seals in flavor, keeps the interior tender, and forms the caramelized crust that makes Spam so attractive.
4. Ignoring Its High Sodium Content
Spam is notoriously salty at approximately 790 mg of sodium per serving in the original version. For certain recipes, that saltiness can overwhelm other flavors. The remedy isn’t to shun Spam, but to balance it.
If reducing the salt is a necessity, rinse the slices with cold water or boil them briefly and then fry them. This serves to leach some of the sodium out but still leaves the meat tasty. Dry the slices out well afterward so that they still crisp properly when cooked. Alternatively, you can use lower-sodium options, which provide you with greater freedom to season in ways that are flavorful.
Pan Fried Salmon
Equipment
- 1 Large Nonstick Skillet
- 1 Spatula Preferably thin and flexible for easy flipping
- 1 Paper Towels For drying fish
- 1 Small Knife or Spoon (optional, for skin removal)
- 4 Plates For serving
Ingredients
Main
- 4 5-ounce center-cut salmon fillets (about 1-inch-thick), skin on or off
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Bring the salmon to room temperature 10 minutes before cooking.
- Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high.
- Place the salmon, skin-side down in the pan. Cook until golden brown and crisp on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
- The skin can be served or removed easily with a knife or spoon.
- Transfer to a plate and serve as desired.
Notes
5. Omitting to Drain and Dry
Spam is already packed in a little bit of gelatinous liquid that keeps it wet in the can. Skipping draining and drying will cause that wetness to be converted to steam when you cook it, which won’t let it brown.
After removing Spam from the can, drain any excess liquid and pat the meat dry with paper towels. This small step makes a big difference in achieving a crunchy surface. After cooking, placing the slices on a paper towel or wire rack keeps them from sitting in residual oil, which can make them soggy.
6. Limiting Yourself to Frying
Frying is by far the most popular method of cooking Spam, but it’s certainly not the only one. Since Spam is cooked through in the canning process, you can cook it up a number of different ways broiled, baked, grilled, air-fried, or even pressed in a waffle iron for optimal surface crispness.
Cubed Spam can be used to add depth of flavor to fried rice, stir-fries, chowders, and breakfast hashes. You can dice it for omelets, mix it in pasta dishes, or layer it in homemade pizza. Depending on how you cook it, the texture is altered, and you have more options than you would have thought from a can of meat.
7. Cooking Spam in the Can (Never Do This)
It may be obvious, but some people try heating Spam in its can. It is not safe the sealed container can become pressurized when heated and could burst in a messy and even dangerous explosion.
Always take Spam out of the can to cook it. Employ the use of a skillet, baking sheet, grill, or any other appropriate cooking pan. Not only is it safer, but it also allows you to have much more control over the cooking process.
8. Eating Spam Only for Dinner
Although Spam is perfect as a side dish in savory dinners, it’s also an excellent breakfast food. Its dense, pork-based taste also makes it an automatic substitute for bacon, sausage, or ham.
You can dice Spam into scrambled eggs, fold it over into omelets, add it to breakfast burritos, or toss it into breakfast fried rice. Some folks even serve Spam with pancakes or waffles for a salty-sweet pairing that competes with bacon and syrup.
Tofu Meatballs in Burst Tomato Sauce
Equipment
- 1 Large Non-Stick Skillet or Dutch Oven For searing the tofu meatballs and simmering the sauce.
- 1 Large Mixing Bowl For combining the tofu meatball mixture.
- 1 Food Processor or Potato Masher For efficiently crumbling the extra-firm tofu.
- 1 Box Grater or Microplane For finely grating Parmesan cheese and garlic.
- 1 Spatula or Tongs For handling and flipping the tofu meatballs during searing.
Ingredients
Main
- 2 Tbsp. extra-virgin olive oil plus more
- 1 14- oz. package extra-firm tofu drained, patted dry
- 1 large egg
- 7 garlic cloves 3 finely grated, 4 thinly sliced
- 1 cup panko breadcrumbs
- 1 tsp. dried oregano
- ¼ tsp. crushed red pepper flakes
- 1 oz. Parmesan finely grated (about ½ cup), plus more for serving
- 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt divided, plus more
- 1 large shallot halved, thinly sliced
- 2 Tbsp. double-concentrated tomato paste
- Freshly ground black pepper
- 1½ lb. cherry tomatoes about 3 pints, halved if large
Instructions
- Drain and thoroughly pat dry the extra-firm tofu. Crumble it into a large mixing bowl using your hands, a fork, or a food processor until it resembles ground meat.
- To the crumbled tofu, add the egg, 3 finely grated garlic cloves, panko breadcrumbs, oregano, crushed red pepper flakes, ½ cup finely grated Parmesan, and 2 tsp. kosher salt. Mix gently but thoroughly until just combined.
- Scoop about 2 tablespoons of the mixture and gently form into 1-inch ‘meatballs’. You should get about 18-20.
- Heat 2 Tbsp. olive oil in a large non-stick skillet or Dutch oven over medium-high heat. Working in batches if necessary, add the ‘meatballs’ and sear until golden brown and lightly crisp on all sides, about 6-8 minutes total. Transfer to a plate.
- Reduce heat to medium. Add the sliced shallot and remaining 4 thinly sliced garlic cloves to the same skillet. Sauté, stirring frequently, until softened and fragrant, about 3-4 minutes.
- Stir in the double-concentrated tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly and becomes fragrant. Season with a pinch of black pepper and remaining ½ tsp. kosher salt.
- Add the cherry tomatoes to the skillet. Cook, stirring occasionally and pressing down gently on the tomatoes to help them burst, until most have softened and released their juices, about 8-10 minutes.
- Add about ½ cup of water (or vegetable broth for more depth) to the skillet, scraping up any browned bits from the bottom. Bring to a gentle simmer.
- Return the seared ‘meatballs’ to the skillet, nestling them into the sauce. Simmer gently for another 5-7 minutes, allowing the flavors to meld and the ‘meatballs’ to warm through.
- Taste and adjust seasoning as needed. Serve hot, garnished with more grated Parmesan if desired.
Notes
9. Avoiding Spam Musubi
If you’ve never tried Spam musubi, you’re missing out on one of the most popular Spam-based snacks in Hawaii. It’s a simple but perfectly balanced bite pan-fried Spam, a block of seasoned rice, and a strip of nori (seaweed) holding it all together.
The charm of musubi lies in its convenience and taste balance. The rice balances out the saltiness, the nori provides a mild brininess, and the Spam packs its rich, meaty kick. It’s well worth making at home, even if you have to rig up a mold for molding the rice.
10. Forgetting That Spam Is Already Cooked
Most individuals think Spam is raw and needs to be completely cooked prior to consumption, but it’s pre-cooked during the canning process. It is possible to technically consume it straight from the can.
All the same, most like to cook it because heat brings out flavor and texture. Even a brief sear can change it from soft and mild to crunchy and salty. The precooked quality of Spam also makes it an easy protein to have on hand in your pantry for emergencies or quick meals.
11. Storing It Wrong After It Has Been Opened
Spam will last for years in an unopened can, but opened, it must be stored under proper conditions. Stored in the can, it will develop a metallic flavor and accelerates spoilage.
Transfer leftover Spam to an airtight container and refrigerate. It will keep for about a week in the fridge. For longer storage, wrap individual slices and freeze them. They’ll keep for up to three months without much loss in quality. Always check the can before opening dents, leaks, or bulging are signs to throw it away.
12. Forgetting to Season Beyond Salt
Spam’s inherent saltiness does not equate to having sufficient seasoning to stand alone on a plate. Spicing, herbing, and glazing can rework it entirely.
Glaze slices with teriyaki sauce, honey-soy, or brown sugar before cooking for a sweet-savory contrast. Sprinkle with paprika, garlic powder, or pepper blends. Pair with fresh herbs like parsley or cilantro to brighten its flavor. Treat Spam as a base, not the finished product, and you’ll discover dozens of new flavor combinations.
Macau-Style Portuguese Chicken Rice
Equipment
- 1 Large Skillet or Wok
- 1 Saucepan
- 1 Oven-Safe Baking Dish
- 2 Mixing Bowls
- 1 Whisk
Ingredients
Main
- For the chicken and rice
- 1 pound boneless chicken cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 4 tablespoons vegetable oil divided
- 2-3 eggs beaten
- 3 cups day-old cooked rice refrigerated
- 1/2 cup chopped scallions
- 1 dash Kosher salt and white pepper to taste
- For the curry sauce
- 2 tablespoons vegetable oil
- 1 shallot peeled and coarsely chopped
- 3 cloves garlic peeled and coarsely chopped
- 1 teaspoon fresh ginger grated
- 1 tablespoon unsalted butter
- 1 tablespoon curry powder
- 1 tablespoon onion powder
- 2 tablespoons finely shredded unsweetened coconut
- 1 tablespoon all-purpose flour
- 13.5 ounces can of full-fat coconut milk
- 1/2 cup water
- 1 1/2 cups mix of shredded mozzarella and provolone divided
Instructions
- Marinate the boneless chicken pieces with cornstarch, soy sauce, and rice wine; set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set, then remove and set aside.
- Add the remaining 2 tablespoons of vegetable oil to the same skillet. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add the day-old cooked rice to the skillet, breaking up any clumps. Stir-fry for a few minutes until heated through. Return the cooked chicken and scrambled eggs to the skillet, add chopped scallions, kosher salt, and white pepper to taste, then mix well to combine. Transfer the chicken and rice mixture to an oven-safe baking dish.
- In a separate saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped shallot, garlic, and grated ginger, cooking until fragrant, about 2-3 minutes.
- Stir in the unsalted butter, curry powder, onion powder, finely shredded unsweetened coconut, and all-purpose flour into the saucepan. Cook, stirring constantly, for 1-2 minutes to toast the spices and flour.
- Gradually whisk in the full-fat coconut milk and water into the curry mixture until the sauce is smooth and thickened. Bring to a gentle simmer, then remove from heat.
- Pour the prepared curry sauce evenly over the chicken and rice mixture in the baking dish.
- Sprinkle 1 1/2 cups of the shredded mozzarella and provolone cheese mix over the top of the dish.
- Bake in a preheated oven at 3750F (1900C) for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Serve hot.
Notes
13. Ignoring the Many Varieties
Traditional Spam is only one of many varieties. There are maple-flavored, jalapeño-spiced, hickory-smoked, teriyaki-glazed, and even low-fat or low-sodium versions.
Some of the varieties match better with some recipes Maple is great with breakfast foods, Jalapeño spices up tacos or stir-fries, and Hickory Smoke finds itself at home in sandwiches and pasta. Trying out the varieties can make Spam new and interesting again in your repertoire of recipes.
14. Discarding the Drippings
When you cook Spam, it yields tasty rendered fat. People drain this away carelessly, but those drippings are bursting with umami and can elevate other portions of your meal.
Spam drippings can be used to sauté vegetables, fry rice, or begin a gravy. A dash of broth or milk can be added to the hot pan once Spam is cooked, scraping up the browned bits for an instant sauce. That golden crust is the very essence of flavor and can be the one thing that separates an average dish from a truly great dish.
Rustic courgette, pine nut & ricotta tart
Equipment
- 1 Large Frying Pan For sautéing courgettes
- 1 Large Mixing Bowl For ricotta filling
- 1 Baking Sheet For baking the tart
- 1 Rolling Pin For puff pastry
- 1 Whisk or fork For eggs and mixing
Ingredients
Main
- 2 tbsp olive oil
- 4 courgettes thinly sliced (try to use a mixture of different varieties if you can find them)
- 2 x 250g tubs ricotta
- 4 eggs
- large handful basil leaves shredded
- grating of nutmeg
- 50 g parmesan or vegetarian alternative, grated
- 1 large garlic clove crushed
- 500 g block puff pastry
- dash of flour for dusting
- large handful pine nuts
Instructions
- Preheat your oven to 200°C (400°F) or Gas Mark 6.
- Heat 2 tbsp olive oil in a large frying pan and sauté the thinly sliced courgettes until they are softened and much of their moisture has evaporated, about 5-7 minutes. Set aside to cool slightly.
- In a large mixing bowl, combine the ricotta, eggs, shredded basil, a generous grating of nutmeg, grated Parmesan, and crushed garlic. Whisk until well combined and smooth.
- On a lightly floured surface, roll out the 500g block of puff pastry into a large rectangle, approximately 30x40cm (12×16 inches).
- Carefully transfer the rolled pastry onto a baking sheet. Using a sharp knife, lightly score a border about 2cm (3/4 inch) in from the edges of the pastry, being careful not to cut all the way through.
- Spread the ricotta mixture evenly over the pastry within the scored border.
- Arrange the sautéed courgette slices over the ricotta filling in an attractive pattern.
- Scatter a large handful of pine nuts evenly over the top of the courgettes.
- Bake for 30-35 minutes, or until the pastry is golden brown and puffed, and the filling is set and lightly browned.
- Remove from the oven, let it cool slightly on the baking sheet for 5-10 minutes, then slice and serve warm.
Notes
Final Thoughts
Spam can originate in a can, but that does not imply compromise. When cooked with attention, it provides rich taste, comforting texture, and boundless versatility. By slicing it in an even manner, allowing it room to brown, balancing its salt content, and experimenting with different cooking techniques, you can create Spam as a dish that surprises anyone who believes they “don’t like” it.
Steering clear of these 14 faux pas will have you a more assured Spam chef and once you’ve got the fundamentals down, you can begin to experiment with your own inventions. Whether it’s pasta e brianza for breakfast, a Hawaiian musubi, or an innovative dinner dish, Spam can be a dependably delicious ingredient in your repertoire.
Roasted Chicken Drummettes
Equipment
- 1 Roasting Pan or Baking Sheet
- 1 Large Mixing Bowl
- 1 Saucepan (medium)
- 1 Whisk
- 1 Tongs
Ingredients
Main
- 3 lb bag thawed chicken wing drummettes
- 6 Tbsp butter
- 1/4 c honey
- 2 Tbsp soy sauce
- 1 Tbsp bacon drippings
- 1/4 c maple syrup
- 2 Tbsp cider vinegar
- 2 Tbsp bourbon
- 1/2 c bacon bits
- 3/4 c orange juice
- 1/4 c teryaki sauce
- 12 oz cola
- 1 c ketchup
- 1/2 c cider vinegar
- 2 Tbsp adobo sauce optional
- 1/4 c tequila
- 1/4 c lime juice
- 2 Tbsp olive oil
- 1/4 c granulated sugar or 2 tablespoons agave syrup
- · salt and pepper to taste
- garnish: sesame seeds to taste- add these as a garnish- do not cook these in pan
Instructions
- Preheat your oven to 400°F (200°C). Thoroughly pat chicken drummettes dry with paper towels to ensure crispy skin.
- In a medium saucepan, combine butter, honey, soy sauce, bacon drippings, maple syrup, 2 Tbsp cider vinegar, bourbon, orange juice, teriyaki sauce, cola, ketchup, 1/2 c cider vinegar, adobo sauce (if using), tequila, lime juice, olive oil, and granulated sugar or agave syrup.
- Bring the sauce mixture to a gentle simmer over medium heat, stirring occasionally. Reduce heat to low and let it simmer for 15-20 minutes, or until the sauce has thickened to a glaze-like consistency. Season with salt and pepper to taste.
- In a large mixing bowl, toss the dried chicken drummettes with about half of the prepared sauce, ensuring each piece is evenly coated.
- Arrange the coated drummettes in a single layer on a large roasting pan or baking sheet, leaving some space between each piece for even cooking. Sprinkle with bacon bits.
- Roast the drummettes in the preheated oven for 20 minutes.
- Remove the pan from the oven. Using tongs, turn the drummettes and generously baste them with more of the remaining sauce. Return to the oven and continue roasting for another 15-20 minutes, or until internal temperature reaches 165°F (74°C) and the glaze is beautifully caramelized.
- For extra crispiness and glaze setting, if desired, you can briefly increase the oven temperature to 425°F (220°C) for the last 5 minutes, watching closely to prevent burning.
- Remove the drummettes from the oven and let them rest for 5 minutes before serving.
- Garnish generously with sesame seeds just before serving.
