Taking a Chance on Spam

Some of my readers will say piffle at the suggestion of Spam. But before your knee jerks, hear me out. It’s time to take a second look (or taste) at Spam. Yes, that canned meat first marketed in 1937 and that many of my cohort occasionally dined upon when we were growing up. It seems that Spam’s CEO at Hormel Foods is spiffing up the brand with new flavors. And in these inflationary belt-tightening times, Spam might be a pretty good choice.

The latest is a limited-edition Spam Figgy Pudding. It’s regular Spam with the addition of “fig and orange flavors, cinnamon, cloves, nutmeg, ginger, and allspice.” You don’t think that sounds so great? It’s sold out at the company store, as well as on Amazon.

Spam, Spam, and more Spam

Spam may not be a hit in New England precincts, but you’ll find that Guam is the world’s biggest per capita consumer. Southeast Asia considers a Spam gift pack to be an appropriate wedding gift. There’s a Spam restaurant in the Philippines. In the U.S., consumption is highest in Hawaii, where the annual Waikiki Spam Jam raises money for a food bank. Following the Aloha state are Alaska, Arkansas, Texas, and Alabama. Even the British love Spam; Spam fritters, similar to fish and chips, are served with a side of vinegar. This is a product with its own museum that “puts a new spin on cubism” and where you’ll be helped around by Spambassadors. And have you seen Spamalot?

Most of us remember Spam being served fried. The Spam reporter for NPR suggested the only thing that can be done with the new Spam Figgy Pudding: “It can be fried, baked, or grilled, though it’s already fully cooked and ready to eat straight from the can.” That’s probably part of the problem with Spam: unimaginative cooks.

On the other hand, the Spam.com web site lists more than 120 recipes – Spam fried rice, tacos, fritters, ramen, sushi, kebabs, poke, and pasta. There are breakfast dishes: Spam, eggs, and rice and Spam breakfast sandwiches. For the new Figgy Pudding offering, they recommend making skewers of red onion, figs, and cubes of Spam broiled and coated with a balsamic glaze and a sprinkle of rosemary.

The many flavors of Spam

I confess to eating many a Spamburger when in Hawaii, where 7 million cans of Spam are consumed every year. There, you’ll also find spam musubi (pictured above), poke, stir fry, and Spam loco moco, a variation on the iconic breakfast plate featuring white rice with Spam (in place of a hamburger) and topped with brown gravy and a fried egg. Other Asian Spam fare includes Spam yakitori, katsudon, Filipino Spam menudo, Spam with ramen, and Spam bibimbap bowls in South Korea.

I won’t go into the more outlying “State Fair”–type recipes that the meatpacker suggests: maple and brown sugar Spam ice cream or Spammy cakes (cupcake). Nonetheless, other parts of America are making that meat into family dishes, many created from ham-type meals, as you might suspect. You’ll find potato and green bean sheet-pan dinner, Spam mac and cheese, Spam Red Flannel hash, and Spam and scalloped potatoes. If you’re thinking upscale, there’s restaurant-inspired Spam risotto and Spam gyros, Cubans, and Monte Cristos. Or maybe even Spam benedict?

C’mon. Who’s a closet Spammer?

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