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85 Years of Sizzle

July 5, 2022


One of the world’s most beloved brands is celebrating 85 years of providing its consumers with smiling faces, happy tastebuds, full bellies and that iconic sizzle on the griddle.

Let’s step back in time to learn a bit about that little blue can’s history and how you can celebrate today with some of our tried-and-true SPAM® brand recipes!

Hormel Foods, headquartered in Austin, Minn., introduced SPAM® luncheon meat in 1937. The canned meat product swiftly gained notoriety when more than 100 million pounds of SPAM® luncheon meat was shipped overseas to aid in feeding allied troops during WWII. The SPAM® brand continued to grow popularity among consumers in the years following the war – selling 3 billion cans by 1980. Today there is a SPAM® Museum in Minnesota, a week-long SPAM JAM® festival in Hawaii and even an online store filled with everything from SPAM® branded from golf bags to SPAM® can earrings.

While new SPAM® varieties, like teriyaki and jalapeño, are available, SPAM® classic remains the most popular variety: a delicious and versatile product made by combining pork with ham, salt, water, potato starch, sugar and sodium nitrate – six simple ingredients that have fed millions over the last 85 years.

Enjoy these delicious SPAM® recipes to help you celebrate with the sizzle we all know and love.


Skip the typical burger night and spice things up with a SPAM™ fan’s go-to: the SPAMBURGER™ Hamburger.


  • Total Time

    15 minutes
  • 1 (12-ounce) can SPAM® Classic
  • 4 hamburger buns, split
  • 4 lettuce leaves
  • 4 slices cheese, if desired
  • Ketchup


Prepare grill. Cut SPAM® Classic into 4 slices. Grill SPAM® Classic turning once, 5 to 7 minutes or until heated thoroughly.

Place a slice of cheese on each slice of SPAM® Classic just before removing from grill.

Serve in buns with ketchup.

If you’ve never had SPAM® Musubi, get ready for a flavor tidal wave! This Hawaiian-inspired SPAM® dish is a fan favorite not only among islanders, but salty snack lovers around the world.

SPAM® Musubi

  • Total Time

    15 minutes
  • Serves

  • 2 slices SPAM® Classic
  • 3 ounces cooked white rice, seasoned with furikake and toasted sesame seeds, if desired
  • 1 tablespoon HOUSE OF TSANG® General Tso Sauce
  • 1 sheet nori


In large skillet, cook SPAM® Classic until lightly browned and crisp. Drizzle with grill sauce or cooking sauce.

Place rice into musubi press or line inside of empty SPAM® Classic can with plastic wrap and place rice in can. Press rice down firmly.

Sprinkle with seasoned furikake and toasted sesame seeds, if desired.

Place SPAM® Classic on rice in press or in can. Press down firmly. Optional: top with remaining rice; press down.

Remove SPAM® Classic and rice from musubi press or can.

On work surface, cut nori to desired width.

Lay nori shiny-side-down; top with pressed SPAM® Classic and rice. Wrap nori around pressed SPAM® Classic and rice. Serve immediately.

Did you know that in Southeast Asia, SPAM® products are given as luxury gifts? There are all kinds of Asian-inspired SPAM® dishes to choose from, but this SPAM® Pho is a can’t-miss.

Easy SPAM® Pho

  • Total Time

    30 minutes
  • Serves

  • 1/2 (12-ounce) can SPAM® Classic, sliced
  • 4 ounces uncooked rice noodles
  • 3 cups low-sodium chicken broth
  • 2 tablespoons HOUSE OF TSANG® Hoisin Sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1/2 cup thinly sliced white onion
  • 1/2 cup fresh cilantro sprigs
  • 1/2 cup fresh Thai basil sprigs
  • 1/4 cup sliced green onions
  • 1 red chili or red jalapeño, sliced


Cook the rice noodles according to the package, then set aside.

Cook the SPAM® Classic slices according to the package, or until golden.

In a medium saucepan, over medium heat, add the chicken broth, HOUSE OF TSANG® Hoisin Sauce, lime juice, and fish sauce. Bring to a boil, then remove from heat and transfer to serving bowls.

Divide the noodles between the serving bowls. Top with SPAM® Classic slices and remaining ingredients.

Start your day off right with SPAM® Benedict. Hollandaise sauce, poached eggs and a perfectly-seared slice of SPAM® classic – what else could you ask for?

SPAM® Benedict

  • Total Time

    40 minutes
  • Serves

  • 1 (12-ounce) can SPAM® Classic
  • 1 cup butter, melted
  • 4 egg yolks
  • 4 English muffins, split and toasted
  • 1/2 cup fresh spinach
  • 8 large eggs
  • 3 1/2 tablespoons lemon juice
  • 8 slices tomato
  • 1 tablespoon water
  • 1 teaspoon white vinegar


To make the Hollandaise sauce, fill the bottom of double-boiler part-way with water; make sure water does not touch top pan.

Bring the water to a simmer.

In top of the double-boiler, whisk together egg yolks, lemon juice, and 1 tablespoon water.

Add the butter to egg yolk mixture 1 or 2 tablespoons at a time, whisking constantly. If sauce becomes too thick, add 1 to 2 teaspoons hot water. Whisk until butter is incorporated.

Whisk in salt, then remove from heat and cover.

To poach the eggs, fill a large saucepan with 3 inches of water.

Bring the water to a gentle simmer, then add vinegar.

Carefully break the eggs into the simmering water, and cook 2 1/2 to 3 minutes or until whites are cooked and yolks are still soft in center, then remove the eggs with a slotted spoon and set on warm plate.

Meanwhile, cut the SPAM® Classic into 4 (1/4-inch-thick) slices.

In a medium skillet, heat SPAM® Classic over medium-high heat until lightly crisp.

Place English muffins, cut-side-up, on serving plates.

Top evenly with spinach, SPAM® Classic, tomato, and poached egg. Drizzle with Hollandaise sauce. Sprinkle with chives, if desired. Serve immediately.

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