Who doesn't love Spam? After all, it's basically savory canned ham, and it can be incorporated into both breakfast meals and dinner entrees in a snap. Flavorful and versatile, Spam has become a beloved American culinary staple, and while it's difficult to screw up the salty, precooked meat, there are definitely right and wrong ways to take it from the tin to the table.

While enjoying your Spam more or less comes down to preference, you might not have even given thought to how you could be leveling the stuff up. With that in mind, let's take a look at some mistakes everyone makes when cooking Spam.

#Spam #Cooking #Mistakes

Thinking you have to cook it | 0:00
Cooking it in the can | 1:06
Thinking you have to eat it right away | 1:35
Not refrigerating open Spam cans | 2:17
Slicing it too thin for a sandwich | 3:00
Slicing it too thick for a sandwich | 3:30
Pairing it with other salty ingredients | 4:08
Crowding the pan | 5:01
Cooking it in oil | 5:53
Not trying it in an air fryer | 6:29
Not soaking your Spam | 7:14
Only cooking with original Spam | 8:00

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