This $3 World War II Staple Still Has a Fan Base Like No Other

I only recently discovered the beauty of Spam. I know—for some of you, that might sound like an oxymoron. But I mean it.

We all have some kind of funny association with the canned meat, even if you’ve never taken a bite. Maybe you remember spotting it in your grandma’s pantry. Maybe you’ve seen it in a vintage cookbook. Or maybe you caught it being mocked in a ‘70s episode of “Monty Python’s Flying Circus.” No one knows exactly when Spam went from pantry staple to punchline, but one thing’s for sure—it deserves a lot more respect than it gets.

Because of its shelf-stable nature, versatility, and history, Spam has taken on an identity as a global icon. That can is just as recognizable as a bottle of Coke or a can of Campbell’s soup. The bold blue tin with its bright yellow block letters can’t be missed—nor should it be.

And, believe it or not, nearly 90 years in, Spam hasn’t strayed from its original wartime recipe. 

What Is Spam, Exactly?

Despite its reputation, Spam isn’t nearly as mysterious as you might think—especially when you compare it to, say, a hot dog. Classic Spam is made from just six ingredients: pork with ham, salt, water, potato starch, sugar, and sodium nitrate.

Thanks to the canning process—just like with pickles, olives, or tinned fish—it stays fresh for years without refrigeration. And aside from a few flavor variations, the recipe has barely changed since 1937. For a food that’s been around for nearly nine decades, that’s kind of amazing.

And where does Spam get its name? A common question with a surprisingly simple answer: it’s short for “spiced ham.” Funny enough, the name came from a contest—won by Ken Daigneau, the brother of the Hormel Foods VP, who pocketed $100 for the idea. You have to admit, it’s pretty catchy.

The History of Spam 

To really understand Spam, you need to know its history, which is just as significant (and interesting) as the product itself.

Spam was developed in Minnesota just before World War II—and the timing couldn’t have been better. It was protein-packed, tasty, and didn’t need refrigeration, making it the perfect solution for feeding soldiers on the front lines. During the war, more than 100 million pounds were shipped overseas to support Allied troops.

As American soldiers introduced Spam to the places they were stationed, it gradually became part of local food cultures. And when the war ended, it didn’t disappear. In South Korea, the Philippines, Guam, and especially Hawai‘i, Spam became a beloved staple, often seen as comfort food or even a delicacy. Today, Hawai‘i alone consumes around seven million cans a year (often in the form of the state’s unofficial snack, Spam musubi).

But even with its vintage packaging and wartime roots, Spam isn’t stuck in the past. The brand recently launched a Korean BBQ flavor and continues to experiment with new varieties for fans to love. And yes, its fan base is still growing—especially among younger generations who are drawn to the retro feel and unexpectedly delicious flavor.

There’s even an entire Spam Jam Festival held annually in Waikīkī to celebrate the canned classic. Think of it as a giant block party where everyone shows up with their best Spam dishes, ready to feed tens of thousands of fellow canned ham enthusiasts.

How to Eat Spam

When it comes to cooking, Spam is a true shape-shifter. It can go from unpretentious breakfast meat to gourmet ingredient in seconds. Somehow, it manages to find its own identity on every plate it lands on.

In the U.S., you’ll most often see it served with eggs and rice or tucked into breakfast sandwiches. Personally, I like to treat it like thick-cut bacon. Its richness and salty flavor make it perfect for swapping into classic dishes: think SLT instead of BLT, or diced and crisped into “Spam bits” for topping a wedge salad.

And if you’re into sweet-and-savory combos, get ready for candied or caramelized Spam to blow your mind. Anywhere you’d use candied bacon, Spam can shine: in waffles, on burgers, or even folded into vanilla ice cream—it’s surprisingly delicious.

If that’s a little out of your comfort zone, Spam’s official recipe page has tons of ideas to help ease you in. Kroger even has pre-made Spam musubi in its prepared food section, so you don’t have to DIY your first taste.

Whatever you do, don’t sleep on it. Spam serves up history, versatility, culture, and more personality than you’d ever expect from a humble $3 can.