Spam Recipes

Spam recipes are created, of course, with the canned, processed pork luncheon meat made by the Hormel Company based in Austin, Minnesota.

• SPAM was introduced in 1937 and called "the Miracle Meat."
• In 1940, SPAM was advertised with one of the first singing commercials. The jingle's lyrics were: "SPAM SPAM SPAM SPAM/ Hormel's new miracle meat in a can/ Tastes fine, saves time./ If you want something grand,/ Ask for SPAM!"
• Sales skyrocketed during World War II, sales boomed. SPAM was great for the military, as it required no refrigeration and wasn't rationed as beef was. It soon became a staple in American meals.
• During the late 1940s and early 1950s, the Hormel Girls performers advertised SPAM as they traveled throughout the country distributing SPAM door-to-door.
• National weekly radio show ads proclaimed: "Cold or hot, SPAM hits the spot!"
• Spam is most popular in the states of Alaska and Hawaii. It is also popular in many other countries. Whenever the economy takes a downturn, Spam sells increase.

There are now many variations of the original SPAM available.

Here are a few Spam recipes:

Breakfast Spam Recipes

Spam and Eggs

• Slice Spam into 3/8 inch thick slices. Fry in butter until it begins to brown. Keep it warm while you cook the eggs.
• Scramble or fry two eggs per serving. Season with salt and pepper.
• Place two slices of fried Spam and two eggs on each serving plate.
• Serve with picante sauce or hot sauce if desired.
• Great with hash brown potatoes.

• Preheat oven to 350 degrees F.
• Place about 1/4 cup SPAM, 1 tablespoon onion, 1 tablespoon green pepper, 1 tablespoon tomato and 1 tablespoon cheese on each tortilla.
• Roll each filled tortille jelly-roll fashion and place seam side down in a greased 13 x 9" baking dish.
• Combine remaining ingredients in a small bowl and blend with a wire whisk. Pour over enchiladas.
• Bake, uncovered, for about 40 minutes.
• Sprinkle with remaining cheese, return to oven and bake for 5 minutes or until cheese is melted. Serve with picante sauce.

Spam Sandwich Recipes

Spam Reuben Sandwich

12-oz can SPAM, cut into 8 slices
8 slices rye bread
3 tbsp butter, softened
8-oz can sauerkraut
1 cup grated swiss cheese
1/4 cup Thousand Island dressing

Rinse and drain sauerkraut. Mix together sauerkraut, cheese and dressing. Spread 1/4 of the sauerkraut mixture on each of 4 unbuttered bread slices. Top each with 2 slices SPAM. Top with remaining slices of rye bread and butter the outrsides of the bread. Grill over medium heat in skillet or griddle until cheese melts and sandwiches are browned on both sides.

Makes 4 sandwiches

Hot Spam Sandwich

For each use:

2 slices Whole Wheat, French or Italian bread
2 slices Spam, 1/4 inch thick
1 thick slice of American cheese or other cheese of your choice
Sandwich spread (optional)

Lightly butter the bread on one side, and grill in a hot skillet until golden. Put on a serving plate toasted side up. Fry the Spam in butter, and place two slices, side by side on one slice of the bread. Top with cheese, cover with other piece of bread. Carefully return the assembled sandwich to the skillet and grill until both sides are golden. Serve warm.


Cold Spam Sandwich

For each sandwich use:

2 slices sandwich-size French, Italian or sourdough bread
2 slices Spam
2 slices American cheese
Sandwich Spread, tomato slices, lettuce, sliced pickle, or other fillings of your choice

Spread bread with sandwich spread. Add Spam, cheese, and other toppings.

Main Dish Spam Recipes

Sweet and Sour Spam Recipe

12-oz can SPAM, cubed
8-oz can bamboo shoots, drained
1 lg. carrot, sliced diagonally
6 green onions, sliced
1 clove garlic, minced
1 small cucumber, cut in chunks
2 tbsp cooking oil
1 tsp soy sauce
3 tbsp sugar
3 tbsp catsup
3 tbsp vinegar
1 tsp ginger
1 tbsp cornstarch
2/3 cups water

• Heat oil in a wok or large skillet over medium heat. Add the carrot, green onion, garlic and cucumber cook over medium heat, stirring occasionally, until crisply tender.
• Add remaining ingredients except the SPAM and bamboo shoots.
• Continue cooking, stirring constantly, until sauce is thickened (5 to 6 minutes).
• Add SPAM and bamboo shoots. Cook over medijm heat until heated through (4 to 5 minutes).

Serve over rice or noodles.
4 servings



Spam Spaghetti Carbonara

1 1/2 lbs spaghetti
12-oz can SPAM, cubed
4 eggs, slightly beaten
1/2 cups grated parmesan cheese
1/2 cup chopped onion
1/4 cup chopped fresh parsley
3 tbsp olive oil
Ground pepper
3 tbsp butter

• Cook spaghetti according to package directions.
• While spaghettie is cooking, saute SPAM and onion in oil and butter in a skillet over medium heat until lightly browned. Set aside.
• When spaghetti is cooked, drain; return to pot.
• Add eggs and toss to combine.
• Add SPAM mixture, cheese and parsley; toss to combine.
• Season to taste with pepper.

Serve immediately

6 servings

Summer Skillet Spam Recipe

12-oz can SPAM
6 medium new potatoes, peeled and sliced
16-oz can whole tomatoes, sliced
3 medium zucchini, cut into 1/4" slices
1 large onion, thinly sliced
2 tbsp butter
1 tsp oregano
1/8 tsp basil
1/4 tsp pepper

• In a 10" skillet melt butter over medium heat.
• Add potatoes and cook over medium heat, stirring occasionally, until tender (6 to 8 minutes).
• Add zucchini and onions; continue cooking until vegetables are crisply tender (3 to 4 minutes).
• Cut SPAM into 6 slices and halve each slice. Add to skillet.
• Add remaining ingredients; stir to blend. Cover and cook over medium heat until heated through (8 to 10 minutes).

Spam Supreme

1 or more cans of Spam (one-third to one-half can per serving).
1 can pineapple rings
1 jar pineapple preserves
Whole cloves

Place (unsliced) Spam in a shallow baking pan or dish. With a sharp knife, score the Spam in a diamond pattern. Insert four to six whole cloves into top of Spam. Top each Spam "loaf" with a pineapple ring. Brush warm pineapple preserves over all.

Bake in a hot oven until the edges begin to brown. Remove the cloves before eating.

Spam Recipes for the Grill

Spam Salad

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We are sharing the recipes that are part of our heritage and history. Every family has recipes that are familiar to them but may be new to others. Minnesota cooking has become more wonderfully diverse as has our population. We would love to reflect that tasty complexity on our Minnesota recipes pages. Share yours!