{"id":520051,"date":"2018-03-30T03:31:25","date_gmt":"2018-03-30T03:31:25","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=520051"},"modified":"2022-12-14T15:03:18","modified_gmt":"2022-12-14T21:03:18","slug":"spam","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/spam\/","title":{"rendered":"Spam: The Wonder Food"},"content":{"rendered":"\"Spam\r\n

Spam: the ready-to-eat meat in a can that inspires laughs from some and wonder in others. Yes, that blue, square packaging with its bold, bright yellow letters can be instantly recognized from across the room. Even if you don't know what the contents taste like, you'll probably find yourself with an opinionated stance of the food (perhaps derived from those Spam-eating Vikings from Monty Python's Flying Circus<\/em>).<\/p>\r\n

What exactly is it about these six simple ingredients\u2014pork with ham, salt, water, potato starch, sugar, and sodium nitrite\u2014that arouses controversy? From the outside, some might say these ingredients fit into a transparency model. After all, you can easily pronounce and recognize all six of them (but can you pronounce these?<\/a>). On the other hand, Spam consumption is not only the antithesis of everything the whole foods movement stands for, but the word itself has become eponymous with things unwanted and unsolicited.<\/p>\r\n

And yet, Spam has a purpose. In several parts of the world, it's celebrated as a wonder food\u2014and it's always toward the top of food banks' wish lists<\/a>\u00a0because it lasts. We take a peek at how we got to where we are today, and why you (might) want to give it a try.<\/p>\r\n \r\n\r\n \r\n

Spam's Origins<\/strong><\/h3>\r\n

Spam came off the packaging lines in 1937.<\/a> The goal: to produce an affordable canned meat item that was convenient enough to enjoy every day. Because of its shelf-stable status (and the fact that it wasn't rationed like beef), Hormel began shipping the stuff abroad during World War II. By 1941, Hormel sent more than 100 million pounds of Spam to allied troops, and the easy-to-pack product became a staple food for GI's during the war.<\/p>\r\n

The kickback was horrendous\u2014some soldiers joked that Spam<\/a> was the real reason the war was awful\u2014but those same soldiers brought the product back to their families nonetheless. Spam sales skyrocketed, and by 1959 Hormel had produced their one-billionth can of Spam. The rest is history. Spam had secured itself a spot in Americana, and by 2012 their production number reached 8 billion cans. Today, the 15 available varieties of Spam are shipped to 44 countries around the world.<\/p>\r\n \r\n\r\n \r\n

How It Got Its Name<\/strong><\/h3>\r\n

Spam's website<\/a> claims that the real meaning of the SPAM brand name is only known by a small circle of former Hormel executives (and probably Nostradamus). But, they go on to explain that a contest was held in 1937 to give the promising new product a name. Ken Daigneau, the brother of then Hormel Food vice president, entered with the name \"SPAM.\" Speculation indicates the name was a way to shorten \"SPiced hAM.\" Daigneau won $100 for the contest and, his name is mostly unknown, he went down in the history books as the Bestower of Appellations of one of the most iconic pork product in the world.<\/p>\r\n \r\n\r\n \r\n

Where It's Popular<\/strong><\/h3>\r\n

If you live in a part of the world where U.S. troops were stationed during WWII, you're probably pretty familiar with Spam. The product is most popular in these areas, with the most extreme example being Hawaii. The culture has completely adopted the ham-in-a-can product and consumes nearly 7 million cans of Spam products each year. You'll find fried eggs and rice with spam for breakfast, Spam fried wontons as a snack, and sushi-inspired Spam musubi rolls at nearly every home and restaurant. You'll even see Spam on McDonald's breakfast menu!<\/p>\r\n

You'll also find a lot of Spam in Southeast Asia (where gift packs sell for as much as $45), the Philippines (where the restaurant Spam Jam sells all spam-inspired dishes), and Guam (where the annual consumption averages 16 cans per person).<\/p>\r\n \r\n\r\n \r\n

What You Can Do with It<\/strong><\/h3>\r\n

If you're ready to give the wonder meat a try, the possibilities are endless. You can grill it, fry it, or eat it straight out of the can. Use it like sliced ham or bologna and pop it onto a sandwich bun, or fry it up like tofu and use it as a taco filling. Serve it over rice for lunch and dinner, or crisp up some potatoes and eat it as a breakfast hash. I've been able to figure out how to make Spam taste totally delicious for every meal\u2014except dessert!<\/p>\r\n

Give it a try for breakfast with this Morning Mix-Up<\/a> recipe (or, if you're going camping, this version<\/a>). If you're ready to go all out, toss together this Pork Pancit<\/a> and add Spam like the home cook, Priscilla Gilbert, suggests. Soon, you'll be singing, \"Spam, wonderful Spam,\" just like Monty Python's Vikings. And for Spam and dessert lovers, this Spam figgy pudding<\/a> may be the perfect after-dinner dish.<\/p>\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"

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Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. 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