Basted Spam

From the radio. In 2020, I was kind of disdainful of Spam, calling it "a cheap, depression-era substitute for pricier, perishable meats." Last time I tried it for the sake of nostaglia, I thought it was awfully salty and fatty. But since it was invented in Minnesota, I included a link to the Spam museum in Austin, MN. While I was revising in 2024, the Minnesota Star Tribune's business section published an article on Spam's popularity in around the world, especially Hawaii and Korea. Now I might need to visit the local restaurant that serves Spam musubi (cooked Spam and sticky rice wrapped in seaweed).

I remember slices of Spam basted with a sweet and sour sauce, maybe this one, topped with pineapple rings and baked.

Preheat oven to 375°F

• 1/3 cup brown sugar
• 1/2 teaspoon vinegar
• 1 teaspoon prepared mustard
• 1 teaspoon water

Score the Spam, baste. Bake for 20 minutes.