How to Cook SPAM
Published 2026-10-28
SPAM is fully cooked canned pork that has been a pantry favorite for generations, especially in Hawaii and across Asia and the Pacific. Because it is already cooked, you can eat it cold, but most people love it sliced and browned until crispy. Here are simple ways to enjoy a can, from breakfast to dinner, along with a few tips to get the texture right.
Crispy fried slices
Slice the block into pieces about a quarter inch thick. Heat a nonstick skillet over medium heat; SPAM releases its own fat, so you need little or no oil. Cook two to three minutes per side until deep golden brown. Serve with eggs and rice for a classic breakfast plate, or tuck slices into a breakfast sandwich with cheese.
SPAM musubi
Musubi is a popular Hawaiian snack: a block of seasoned rice topped with a slice of glazed SPAM and wrapped with a strip of nori seaweed. Fry the slices, then glaze them in a pan with a mix of soy sauce and sugar until sticky. Press warm rice into a rectangle using the empty, cleaned can or a musubi mold, top with SPAM and wrap. They travel well for lunches and road trips.
Fried rice and noodles
Dice SPAM into small cubes and brown them in a hot pan, then add day-old rice, frozen peas and carrots, scrambled egg and a splash of soy sauce for an easy fried rice. Diced SPAM is also great in instant ramen, macaroni and cheese, or a quick stir-fry with vegetables.
Tips and storage
Because SPAM is salty, pair it with plain rice, eggs or vegetables and skip extra salt. Less sodium versions are available if you want to cut back. Thinner slices crisp faster; thicker slices stay juicier. Once opened, wrap leftovers or place them in a covered container in the refrigerator and use them within a few days, following the label.
Baked and grilled SPAM
For a crowd, slice SPAM, lay the slices on a lined baking sheet, brush with barbecue sauce or a soy and brown sugar glaze, and bake until the edges caramelize. On the grill, sear thick slices over medium heat for a smoky flavor and serve on buns with pineapple.
