Melba's Swap Shop: Ham or Spam, love it or hate it

Melba's Swap Shop: Sept. 12
Modified: September 11, 2012 at 4:53 pm •  Published: September 12, 2012



DEAR MELBA: When I was growing up in Oklahoma City, my father took a job as a salesman with George A. Hormel Co., advancing to become the product manager over his division for many years until his retirement. As you may know, they produce Hormel vienna sausages, bacon, pork loins, potted meat products, Dinty-Moore beef stew, canned corn, beef hash, pickled pig's feet, Cure 81 hams and a host of other great products — the most famous being Spam. Hormel is celebrating Spam's 75th anniversary this year.

As a child, our family ate a lot of Hormel products. I always thought it was pretty good when sliced or cubed and skillet-fried, then served with scrambled eggs and toast or biscuits.

Recently, I was visiting with my parents when my father gave me the following recipe for Spam Chocolate Chip Cookies. It's possible the Hormel Co. had a National Spam Recipe Contest and someone came up with this recipe. ... So, I decided to make a batch and give them a try. The can sat on my kitchen counter for a month while I debated and finally made them. I shared them with co-workers, friends and others without telling them they had Spam as an ingredient and got good reactions. When I told them the cookies had Spam in them, they were amazed. I'll let readers judge.


2 1/4 cups all-purpose flour 1 teaspoon baking soda

1 can (12 ounces) Spam luncheon meat

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