At a glance
Cube two cans of Spam, toss them with oil and a low salt rub, and smoke them at 250°F for about 1 1/2 hours. Then toss them in a honey, sriracha and butter glaze and give them another 30 to 45 minutes until sticky. Finish with sesame seeds and scallions.
Spam burnt ends sound like a joke until you taste them. Smoking firms up the cubes, crisps the edges and adds a smoky depth that the canned meat lacks. A sweet and spicy glaze balances the saltiness. They make a cheap, fast barbecue snack, ready in a little over two hours.
Dealing with the salt
Spam is already heavily seasoned, so most barbecue rubs will make it far too salty. Use a salt free rub, or a simple mix of brown sugar, smoked paprika and garlic powder. Reduced sodium Spam is worth trying if you find the original too salty.
Smoke first, glaze second
The first part of the cook firms the cubes and gives them a light bark. Add the glaze too soon and they steam instead. Once they have firmed up and taken on color, the glaze cooks into a sticky coating in the pan.
Recipe
Smoked Spam Burnt Ends
- Prep
- 10 min
- Cook
- 2 hr 15 min
- Rest
- 5 min
- Total
- 2 hr 30 min
- Makes
- 6 to 8 servings as a snack
- Smoker 250°F (121°C)
- About 1 1/2 hours unglazed, then 30 to 45 minutes glazed
Ingredients
Spam
- 2 cans (12 oz / 340 g each) Spam, or reduced sodium Spam
- 1 tbsp neutral oil
- 2 tbsp low salt or salt free barbecue rub, or 1 tbsp brown sugar with 1 tsp smoked paprika and 1/2 tsp garlic powder
Honey sriracha glaze
- 1/3 cup (80 ml) honey
- 1/4 cup (60 ml) barbecue sauce
- 1 to 2 tbsp sriracha
- 2 tbsp butter
- 1 tsp rice vinegar
To finish
- 1 tsp sesame seeds
- 2 scallions, thinly sliced
Equipment
- Smoker
- Small foil pan or cast iron tray
Method
- Cut each block of Spam into 1 inch (2.5 cm) cubes. Toss with the oil and the rub.
- Heat the smoker to 250°F (121°C) with apple, cherry or hickory.
- Smoke the cubes on a rack or mesh tray for about 1 1/2 hours, until they are darker and the edges have firmed up.
- Warm the glaze ingredients together until the butter melts.
- Tip the cubes into a pan, pour over the glaze and toss gently.
- Return the pan to the smoker for 30 to 45 minutes, stirring once, until the glaze is thick and sticky.
- Scatter with sesame seeds and scallions and serve hot.
Notes
- Spam is already very salty, so avoid salty rubs.
- Spam is cooked in the can, so you are only adding smoke, texture and glaze.
Serving ideas
- On toothpicks as a party snack.
- Over steamed rice with a fried egg and furikake.
- As the filling for smoked Spam musubi with rice and nori.
For another budget barbecue favorite, try our smoked bologna burnt ends.
Frequently asked questions
Do I need to cook Spam before smoking it?
No. Spam is fully cooked in the can. Smoking adds flavor and texture.
How long do you smoke Spam?
About 1 1/2 hours at 250°F before glazing, then 30 to 45 minutes in the glaze.
Can I make Spam burnt ends in the oven?
Yes, at 375°F (190°C) for about 20 minutes, then another 10 to 15 minutes in the glaze. You lose the smoke flavor but keep the sticky texture.