Straight from the can, Spam is unappealing, pallid, pink and soft. The prevailing flavor is salt. Heated, it darkens, becoming almost brown. The texture gets firmer, even crispy, and cooking brings out a savory ham flavor.
- Sourdough bread
- oil, butter, or lard
- 1 tin Spam
- 1 small can sauerkraut
- 1 small can pineapple rings (or diced pineapple)
We preheated the pie irons over hot coals while I sliced the Spam and some onion. I opened a can of diced pineapple and a can of kraut.
Dave brought over a hot pie iron and held it open so I could drip some olive oil into it. He swirled the oil around to coat both sides thoroughly. I pressed two slices of sourdough bread into the pie iron, one on each half, then placed a slice of Spam, a slice of onion, and a fork-full of sauerkraut on top of the bread. He clamped the iron shut and placed it in the coals. I repeated the process for Andy. I chose pineapple instead of kraut to top my Spam.
It took less than five minutes to cook our pudgies. We flipped the irons at least three times during that time. The sandwiches came out golden brown and steaming hot clear through.
David decided Spam pudgies were pretty good after all. He said Spam had gotten a bad rap, and the trick to enjoying it was to pretend it was something else.