How To Fix Overly Salty Canned Spam

Other ways to reduce the sodium in Spam

In reality, the salt content in Spam doesn't have to be viewed negatively. A shift in perspective might be all you need. Rather than focusing on cutting down the sodium in the meat, consider embracing its saltiness by slicing it into thin, bacon-like strips. Fry these strips and use them in a BLT sandwich as a bacon alternative. The flavor will still be quite salty, but given bacon's own saltiness, Spam can serve as a suitable substitute, especially if you choose maple-flavored Spam. When prepared this way, you can achieve a taste and texture that closely resembles the original.

Spam can also enhance the flavor of soups, stews, and casseroles that require added salt. These recipes offer simple ways to elevate Spam's role in your cooking. In such cases, hold off on adding salt until after incorporating the Spam and allowing the dish to simmer for a while. Often, Spam can eliminate the need for additional salt altogether. Feel free to include your usual herbs and spices. This cooking technique works particularly well in dishes like au gratin or scalloped potatoes with ham (using Spam instead of ham), as well as in a Spam and potato soup, since starchy ingredients like potatoes and rice effectively absorb the excess salt from the meat.

Finally, if you're looking for a simpler option, consider using reduced-sodium Spam. It contains about 25% less salt than the regular version, allowing you to skip the boiling and frying steps and dive right into making your Spam sandwich.