What to do with a can of Spam?

[Accidental_Martyr]

Don’t forget about the Spam lamb from MAS*H.

[aruvqan]

@dracoi

My favorite application for spam is hashbrowns. Cube up the spam and the potatoes at about the same size and throw them in a hot skillet with a little bit of oil in the bottom. When the potatoes are about half done, I throw in some diced onion as well. I add black pepper, but usually don’t need to add any salt.
.

Ditto - fine third inch dice of spam, batch of leftover baked potatoes ct into same size dice, same with onion. Start a pan with a drizzle of olive oil and saute up the onions until starting to go golden. Add the potatoes and spam, saute gently to reheat the potatoes and start crisping edges. Season with cracked pepper and serve with a couple of poached eggs on top. I like the way it goes when you chop up the eggs and mix it all together, I love the runny yolks =)
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[SeaDragonTattoo]

When I was a kid, my mom would dice it up and while the dices were pan frying, she would make Kraft mac n cheese. When the mac was done, mix it all and serve with green beans on the side. Childhood dinner.

[neofishboy]

@susan

Slice it, fry it until brown, drizzle it with honey. Eat. Yum.

This sounds far better than it has any right to. Mmmmm … sweet + salty …

[slowlearner]

I didn’t know we were poor but a lot of my mom’s meals involved those big cans of Campbell’s Pork and Beans. Slice spam, brown lightly, add to pork and beans, heat, serve with biscuits and syrup. Recipe works with Vienna sausage (vie-eeners to old Texans) and hot dogs, too. Vie-eeners might be stranger than Spam, I’ve come to believe none of it is as bad for you as that crap they fry up in a Big Mac. Man, my Mom was the World"s worst cook…

[capybara]

Fourthing? Fifthing? Spam musubi. Bonus round-- fry the spam first and then toss it in teriyaki sauce as it cools. Double bonus-- a bit of ume paste on the rice. Triple bonus: furikake rice. Yes, broke da mout ono kine grindz.
I have seen the teriyaki Spam-- anyone tried it?

[Motorgirl]

@kaylasdad99

Having looked up what’s in scrapple, I can only hope that if someone ever feeds it to me, it’s already plated, and I don’t have to learn what it is until AFTER I’ve already experienced its deliciousness.

Kinda like that guy in the un-love potion thread that Skald has going on in IMHO.

It’s kind of like a saltier scrapple. Without the liverish undertones and a smoother texture.

I like both. I think the killer app for Spam is the fried-in-a-pan-til-well-browned method many others have mentioned. On a white bread sandwich with cheese and/or a fried egg.

I have a can of Bacon Spam in the cupboard right now. Bought it in Chinatown, of all places, because I had never seen Spam in “flavors” before. I picked up Jalapeno, Ho n Spicy, Bacon, and Black Pepper varieties. That’s probably a lifetime supply because I only eat it every few years. So far I have tried th Jalapeno Spam, which was surprisingly bland.

[Chefguy]

@Accidental_Martyr

Slice it, fry it in a pan and make a sandwich on toast with mayo.

I like it fried and on plain white untoasted bread with mayo.

[MLS]

My mom used to score it on the top the way you do to a real ham, drench it in maple syrup and bake it.

[DCnDC]

@Johnny_L.A

I guess I’m not getting the joke. You eat meat, and she buys you yummy meat. She sounds quite considerate, if you ask me!

She finds it amusing. And I agree, it’s one of her many winning qualities. She doesn’t like when I cook whole fish, though. The heads freak her out; she’s thinks fish are creepy.

She brought me back a can of haggis from Scotland that’s been sitting in the cupboard for a couple of years. I’m going to open it up at my bachelor party next month and share it with the guys.

[Johnny_L.A]

@DCnDC

She brought me back a can of haggis from Scotland that’s been sitting in the cupboard for a couple of years. I’m going to open it up at my bachelor party next month and share it with the guys.

I was going to say that’s the brand I have, but that was the last batch. This is what’s in the cupboard now.

[Siam_Sam]

Spamburgers are a staple in Hawaii. Really. I’m sure you could google up some recipe. Chunks are good in omelets too.

[SeaDragonTattoo]

@Motorgirl

It’s kind of like a saltier scrapple. Without the liverish undertones and a smoother texture.

I like both. I think the killer app for Spam is the fried-in-a-pan-til-well-browned method many others have mentioned. On a white bread sandwich with cheese and/or a fried egg.

I have a can of Bacon Spam in the cupboard right now. Bought it in Chinatown, of all places, because I had never seen Spam in “flavors” before. I picked up Jalapeno, Ho n Spicy, Bacon, and Black Pepper varieties. That’s probably a lifetime supply because I only eat it every few years. So far I have tried th Jalapeno Spam, which was surprisingly bland.

I vote you try the Ho n Spicy next.

[Eugene_of_Sandwich]

Fry it in a skillet with brown sugar on top. Green beans and boiled taters and some bread and butter. Pure genius.

[Rushgeekgirl]

I broil it in the oven a bit with teriyaki sauce, then chop up the slices for stir-fry or fried rice. It’s also good with sweet and sour sauce.

[swampspruce]

@MacTech

Could you do me Egg-Bacon-Spam-and-Sausage without the Spam then?

Urggch!

Shut up! Bloody Vikings! You can’t have egg bacon spam and sausage without the spam.
Me, I’d go with the hashbrown idea above.

[Atamasama]

@Johnny_L.A

Roll? You must make it differently.

The only way I’ve seen it or made it is with a big rectangle of rice with the SPAM on top (and wrapped with nori and with the glaze). The hard part is making the SPAM-shaped rectangle now that the bottom of the can can’t be cut off. I solved this by buying a musubi form, but you can still cut the bottom of the SPAM can off with shears and crimp the edges with pliers so you don’t cut yourself.

Maki sushi is rice and other ingredients rolled up in a seaweed wrapper (nori) and cut into small round pieces. Nigiri sushi is a block of rice with some ingredient on top and wrapped in a thin piece of nori. It sounds like you’re familiar with the nigiri style of making this food, while the other poster is making it using the maki method.

(There is also a temaki method, which is the same as maki but you don’t cut it and eat it as one big roll, like an egg roll.)

Me, personally, I never ate spam for most of my life since it’s almost universally considered to be disgusting by people I’ve known. I avoided it due to its reputation only. Even when I lived on Guam for a couple of years, where it is considered a staple, I avoided it out of fear.

In my adult life I decided to try it out one day, and bought a can of the regular spam. I had no idea what to do with it, since it seemed not very appetizing out of the can, so on a hunch I did what most other posters here suggest and cut it into thick pieces and fried it. (I’m a fan of pan-fried bologna and thought it might be similar.) I was pleasantly surprised considering the fact that I’d been raised to avoid it. It was extremely salty (so whatever you do, don’t add salt or anything containing salt to it) but otherwise it wasn’t bad at all. I haven’t made it since but reading this thread I’m tempted to do so again.

[Johnny_L.A]

SPAM musubi is nigiri style.

[Maus_Magill]

I second the cubing, frying until the edges are crispy, and mixing with baked beans.

Mmm… Spam.

@kaylasdad99

Anyway, I’d loudly announce, “Ooohh, I’m gonna eat this bad boy! I’m gonna eat the hell out of it, with my mouth! This mouth, right here!. And then I’m gonna give you a big, sloppy thank-you kiss, just to thank you for being so nice to me! Again, with this VERY! SAME! MOUTH! Now go brush your teeth; you’re not going to want to miss ANY of THIS treat.”

Say, nice hand-basket. Where’re you going?

[Siam_Sam]

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