Spam Museum
The first Spam Museum opened in Austin, Minnesota, in 1991. It was moved to a larger location in 2016. Although admission is free, only virtual tours are possible because the pandemic has closed all museums in Minnesota temporarily.
Virtual tours begin at 2 p.m. on weekdays, or by appointment. Expect history, pop culture and culinary lessons that define the world of Spam. See
for information.
For sale in the museum gift shop and online are dozens of items: Hawaiian-style shirts, clocks, golf bags and skateboards with the product logo. Spam-branded bow ties and pajamas. A dozen-can variety pack of Spam. Pig-shaped banks, trivets and stuffed animals. Bobbers for fishing, car air fresheners and temporary tattoos. of gluten-free flour. Pre-pandemic, Lazy Susan’s brunches included musubi — like a sushi, but with a cooked slice of Spam atop a log of pressed rice, both wrapped with seaweed.
Dixon, although not a Spam fan, says she’ll eat it when her sister makes arroz con jamonilla — a version of Spanish rice with Spam, popular in Puerto Rico.
The backstory
Spam was introduced in 1937 as a way to sell pork shoulder during the Great Depression, and in three years 70% of urban Americans were eating it. Around 100 million pounds of Spam were shipped to troops during World War II.
“For many Americans it was a wartime innovation: inexpensive, shelf-stable and convenient, perfect for the dinner table yet also ingenious for shipping overseas to become a soldier’s staple,” writes Tara Cox, in the forward of “The Ultimate Spam Cookbook.”
When the war ended, rations and sanctions continued in Hawaii and Japan, deepening the use of Spam as a source of protein. The demand expanded to much of Southeast Asia because of the Korean War, and Spam remains a key ingredient in some of that area’s traditional recipes.
A now-classic Korean entrée, budae jjigae, also known as Army Base Stew, typically contains Spam.
Hawaiians eat more Spam than any other state and know it as “Hawaiian steak.” The canned meat is on breakfast platters at McDonald’s there, and grocery
For Hawaiians, the pork related well to their Polynesian culture, and in hard times, it became a necessity.
“When war broke out, a lot of the outer island rural areas of Hawaii were not yet electrified, so refrigeration was not always available. Spam in a can was perfect and tasty too!” they said.
Now, Lau and Roeseler said, Spam draws some appeal by being part of the low-carbohydrate, high-fat Keto diet.
Love it or hate it, the name had instant recognition long before it became synonymous with unwanted email messages. That’s thanks to the British sketch comedy troupe Monty Python.
A 1970 televised episode of “Monty Python’s Flying Circus” used the word “Spam” at least 130 times in 31⁄2 minutes. The skit setting was a diner where every breakfast option seemed to contain Spam, much to the exasperation of one customer.
Thirty-five years later, jesters moved onto Broadway, where knights in a musical comedy shared this ditty:
“We dine well here in Camelot
We eat ham and jam and Spam a lot.”
That was life in “Spamalot.”
Drain sauerkraut, squeeze out remaining liquid and mince. Melt 2 tablespoons butter in skillet over medium heat. Stir in onion and cook until translucent, about 5 minutes. Add diced Spam and sauté until browned, about 5 minutes. Add sauerkraut and sauté 2 or 3 minutes. Season with salt and pepper. Set aside to cool.
Divide dough in half, then roll out to 1/8 inch of thickness. Cut into 3-inch rounds. Place small spoonful of filling in center of each round. Moisten dough edges with a little water, fold over and press together with fork tines to seal.
Repeat this procedure with the second half of dough. Reroll dough scraps as needed.
Bring large pot of lightly salted water to boil. Add the stuffed dumplings. Cook 3 to 5 minutes, or until pierogi float to top. Remove with slotted spoon to surface lined with wax paper.
Melt 1 tablespoon butter in skillet over medium-high heat. Working in batches — 5 or 6 pierogi at a time — sear until lightly browned, about 2 or 3 minutes per side. Move to serving plate. Repeat with remaining butter and pierogi. Serve.