Try this Glazed Baked Spam recipe, or contribute your own.
- Carbohydrate 27.4652 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0.0336 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (28g)
- Sodium 7.84 mg
- Sugar 27.4652 g
- Trans Fat 0 g
- Calories 106 calories
Step-by-step
- Slice the Spam into even pieces
- Mix the brown sugar and mustard until completely dissolved.
- Arrange the Spam slices in a prepared baking dish.
- Pour the sauce evenly over all the slices.
- Bake in a preheated oven at 350° uncovered for about 20 minutes.
Scaling the Glazed Baked Spam Ratio
Doubling this recipe requires managing surface area rather than just multiplying volume. Baking two cans demands a larger 9x13-inch pan to ensure slices lie in a single layer. Overlapping blocks prevent the dry heat of the oven from caramelizing the brown sugar evenly. Whisk the mustard and sugar until fully liquefied before pouring. Granules left undissolved will burn into bitter pockets at 350 degrees Fahrenheit.
The Chemistry of Sugar and Mustard
Mustard acts as an emulsifier and an acid in this glaze. Acetic acid breaks down the sucrose in the brown sugar, accelerating the Maillard reaction and deep browning during the 20-minute bake time. Mustard also cuts the extreme sweetness of a half-cup of sugar. Adjust mustard by a tablespoon either way without altering the thickening performance of the glaze.
Make-Ahead and Reheating Dynamics
Assembling the dish hours in advance changes moisture distribution. Sugar draws water out of the processed meat via osmosis if left sitting unbaked. Bake immediately for crisp edges, or cover and refrigerate for up to 24 hours if prep ahead is necessary. Reheat leftovers gently in a skillet over medium-low heat to soften the set glaze without scorching the sugars.
