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the only time I've ever tasted spam, it was prepared by the Korean chefs at a place I bartended at in Manhattan a couple of years ago- they made Spam Fried-rice. It was fried rice as usual, with little chunks of spam. If I didn't think about the 'meat in a can' factor, it actually wasn't bad... this might be a better way to try it than just biting into a hunk of spam, however it's 'prepared'.
As an aside, in college, we dropped a can of spam off of the balcony of our apartment. That spam hopped out of the can on impact, and proceeded to bounce down the hilly street until it finally broke in 2 at the bottom. Quite resilient..

leave it on the back shelf of the closet and eat something else...!

Spam ramen noodles! Fry some spam in a non stick frying pan with no oil until crispy, cook some instant noodles, add noodles to a bowl with sesame oil, soy sauce, spring onion and a little of the cooking water, and sling the fried spam on top. Delicious.

Spam fritatta, spam kebabs, musubi, spamburger (which my senora in Spain made all the time - apparently, it's very big over there) with cheese of course, spam omelette/quiche, spam sliced thin on pizza, thin sliced spam wrapped around a roast (like the bacon that you sometimes get on filets), spam pad thai (cube it like you would tofu)....

Spam fan...but then, I drove three hours with a broken wiper blade during an ice storm to visit the Spam Museum in Austin, MN. ;)

Check out www.spam.com for futher great recipes.

Spam on white bread with mustard (iceberg lettuce optional) is a childhood favorite. Spam and eggs are classic.

I adore spam, always will--and I haven't tasted it in probably twenty or more years.

Make a sandwich. I slice it thin and brown it well in a non-stick pan with some butter. Then I remove it to paper towels and blot off the butter and grease before adding it to the sandwich.

For spam sandwiches, I use toasted white bread with mayo. Depending on the time of year, I might add tomato slices. But, like Sandra Lee, I'll tell you to use whatever you like or whatever you have in your own pantry.

I have to say, though, that this is something I only eat once a year or so and wouldn't eat at all if I hadn't grown up with it. Because meat in a can? Icky.

As a sindwich, thinly sliced, fried black, on whole wheat bread with yellow mustard and sliced dill pickles. I generally use the reduced fat Spam. I believe there's a reduced sodium one, just in case my suggestion looks like a salt lick between bread.

Why can't people admit they like Spam?
I like it. It's salty and meaty. What's not to like?
You know, if Spam came from another culture, we Americans would be just fine eating it. The only reason we're ashamed is because it comes from our own Depression-era culture, when everything was green Jello-o salad and olive loaf.
Spam and eggs is good. Or a spam sandwich where you've cut half inch think slices of spam, fried them for a few minutes on each side, and then layered them with mustard and tomato on good rye bread.

goodluck

here in spam capitol of the world... one of the best ways to make it is the marinate it in soy sauce and sugar, then fry it in a pan. wait till it gets a little crispy then put it on a bed of rice! (add some of the sauce to the rice as well)