A secret Spam superfan

The author stocks up on Spam multipacks at Costco and keeps them as a pantry staple. She discovered she could slice and pan-fry it to add crispy, caramelized meat to almost any dish.

“I'm a Spam superfan, and it's almost always on my Costco shopping list.”

Spam's Hawaiian heritage

Spam is deeply woven into Hawaiian food culture, with an annual festival in Waikiki where restaurants showcase creative Spam dishes. The author's coworker returned from the festival with inspiration that cemented Spam's place in her pantry.

What Spam actually is

Hormel introduced Spam in nineteen thirty-seven as an affordable, shelf-stable canned meat made from pork and ham. Over one hundred million pounds were sent to feed Allied troops during World War Two, and it's now available in flavors like teriyaki and maple.

How Spam tastes and feels

Spam is similar to bologna but firmer and meatier. Straight from the can it's soft and dense, but pan-frying transforms it completely, creating crispy, caramelized edges while the center stays tender and juicy.

The pan-fry technique

Slice Spam and place it in a hot skillet, then let the slices brown well on both sides without moving them around too much. The deeply browned, caramelized edges are where the magic happens.

“That's where the magic happens.”

Five ways to cook with Spam

Use crispy Spam slices for musubi, sandwiches, tacos, and quesadillas. You can also cube it for breakfast over rice or potatoes with a fried egg, or swap it into soups and pasta dishes like carbonara or kimchi stew.

Keep portions in mind

Spam is high in sodium and fat, so a little goes a long way. A few slices add significant flavor to an otherwise simple dish without needing to use much.