SPAM Museum


The location in downtown Austin is approximately 14,000 square feet in size and comprises seven main galleries.

These include Can Central, “the heart of the museum” the World Market, where visitors can learn about the advertising and use of Spam and Spam recipes from 44 different nations.

The Spam Shop offers hundreds of Spam-branded items and gifts. Volunteer guides – known as “Spambassadors” – offer visitors small bits of Spam on a toothpick or pretzel stick, commonly known as “Spamples”.
*https://en.wikipedia.org/wiki/Spam_Museum

Six Simple Ingredients

Ah, the age-old question; what is the meat in that special can of SPAM® Classic? Many myths abound, but the answer is actually quite simple …

Pork With Ham

  • Salt    
  • Water
  • Potato
  • Starch   
  • Sugar
  • Sodium Nitrite

     
    SPAM Varieties

    There’s a SPAM® flavor for everyone. Try one. Then try another. There’s no wrong order.

  • SPAM® Classic 
  • SPAM® Lite
  • SPAM® Less Sodium
  • SPAM® with Real HORMEL® Bacon
  • SPAM® Oven Roasted Turkey
  • SPAM® Hickory Smoke
  • SPAM® Hot and Spicy
  • SPAM® Jalapeño
  • SPAM® Teriyaki


Recipes

SPAM® Hawaiian Skillet
Enjoy the fruits of barely having to labor with this easy SPAM® Hawaiian Skillet. Chopped pineapple, mango and SPAM® with Real HORMEL® Bacon combines sweet and smoky notes in a balsamic glaze. You won’t get waves of flavor this big except off Oahu’s North Shore.

Servings:4   Total Time: 20 minutes

Ingredients
1 (12-ounce) can SPAM® with Real Hormel Bacon diced
    1 cup chopped pineapple
    1 cup chopped mango
    1/2 teaspoon cumin
    1/2 teaspoon smoked paprika
    1/2 teaspoon salt
    1/2 teaspoon garlic salt
    Hot cooked rice
    Balsamic glaze


Directions
In large skillet over medium-high heat, cook SPAM® with Bacon, pineapple, mango, cumin, smoked paprika, salt and garlic powder 6 to 8 minutes or until nicely browned. Serve over rice. Drizzle with balsamic glaze.

Recipe Here

 

Cheesy SPAM® Pastor Tacos

Blending some of the tastiest parts of Mexican & Filipino food traditions, these easy to make tacos from Chef Jordan Andino will have your taste buds asking for seconds and thirds. Recipe by Jordan Andino

Ingredients
    1 (8-ounce) can crushed pineapple in juice
    2 lemons, juiced (about 4 tablespoons)
    2 tablespoons Mexican blend seasoning
    1 tablespoon sugar
    1 (12-ounce) can SPAM® Classic, cut into 18 sticks
    ½ cup vegetable oil, divided
    ½ cup minced white onion
    ½ cup finely chopped cilantro
    6 ounces queso fresco cheese
    10 corn tortillas
    2 limes, cut into wedges


Directions
In large bowl, whisk together pineapple in juice, lemon juice, Mexican seasoning and sugar. Add SPAM® Classic and marinate 10 minutes.
Heat large skillet over high heat 2 minutes. Reduce heat to medium-high and add ¼ cup oil. Heat 10 seconds. Carefully add SPAM® Classic and marinade to skillet. Cook 5 to 6 minutes or until meat is dark golden brown, stirring frequently. Remove from skillet; set aside. In small bowl, stir together onion and cilantro. Heat large skillet over medium-high heat 1½ minutes. Add 1 teaspoon oil and 2 to 3 tablespoons cheese in a circle slightly smaller than corn tortilla. Place tortilla over cheese and cook 30 seconds. Carefully turn cheese and tortilla over; cook 10 seconds longer. Remove from skillet. Repeat with remaining oil, cheese and tortillas.Top each tortilla with SPAM® mixture, onion and cilantro. Serve with lime wedges. Makes 10.

Recipe Here