Two Words: Spam Recipes

October 3, 2013 | By | Comments (3)

If you think we’re here to hate on Spam, you’re wrong, at least in a historical context. We love the theory behind Spam. Created (and we do mean “created”– Spam does not, in fact, grow on trees) in the 1930s, Spam was big during World War II for obvious reasons. Food shortages weren’t uncommon. Items that didn’t spoil were heavily sought after. Soldiers needed shelf-stable goods and, as a bonus, Spam’s packaging allowed it to be packed easily and shipped in large quantities.

By definition we have no problem with Spam. Sold in over 40 countries around the world, it’s arguably pretty darn popular.

However, it is also, arguably, jellified meat, to use my newly created technical term.

Here’s the catch. You, dear users, appear to like it. Of the recipes calling for Spam on, 80% are community recipes, meaning that you liked them so much that you typed them up and added them to our recipe file. Loud and proud you say, “I like Spam!” in your potato salad, in your fries, and even in your sushi. (Psst! We agree with you there. Yea, Spam Sushi!)

We aren’t here to hate! We have our own love for Spam, especially in this delicious burger:



Hawaiian Pig-Out Burger

Spam may be one of the only ingredients that you can eat straight from the can at room temperature, chilled, grilled, baked, or fried. And for that, we love it, even if it does make a “slooshing” noise as it slides from its tin home.

What recipes do you want to learn about? Come back each Thursday as we revisit the classics in our recipe collection! 


  1. Judi Hoke Warren

    Haven’t had a spam in years and years. That being said I can tell you (if memory serves me right) that there is nothing better than a thick slice of spam a slice of cheese and ketchup on WHITE bread. Oh the memories.

    October 3, 2013 at 12:43 pm
  2. Christine Biondi

    I recently tried a can of Bacon flavored Spam (try Walmart) and I fried it in medium slices in a non-stick skillet with eggs over easy. It was yummy!

    October 3, 2013 at 5:19 pm
  3. GmaGpa bright (sobright39)

    My mother in law used to make this all the time when my boys were young. She chopped spam up into very small pieces and mixed sheddered chesse, some onion and mayo with it, then put it on a hamburger bun bottom, and put butter on top of bun and set in under the broiler until it was melted and warm, could not make enough, they wanted it all the time…this is funny as a few months ago I happened to remember this and make it for lunched one day, i love spam, have it at least once a month in just a sandwich. Try it and .enjoy

    October 5, 2013 at 3:13 pm

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