Yes. That is a can of Spam. Don’t run away! Please stay. Right off the bat so you aren’t scared, my hubby and I were both STUNNED at how wonderful these came out. We BOTH said, that if you don’t tell people what it is, they will NEVER know. These were honestly the BOMB! 😀
I swear to you, not kidding, these were so good that we were just plain in utter shock. Let me tell you that my recipe made twelve. There were only two left. My hubby ate….EIGHT. Yes, he certainly did, he ate eight!! We both fell in love with these and I cannot wait to make them again. And next time, I’m having more than TWO if I have to HIDE them! 😉 😀
I bought that silly can about a year ago, and it has been haunting me ever since. It just kept getting moved to the back of the cabinet. I had originally purchased it when I was feeling nostalgic for some “ham patties” that my mom used to make when we were kids! They really truly were delicious, so good that I never for got them! 😉
They were simply slices of Spam with a brown sugar-mustard sauce baked in the oven. We had them on hamburger buns and I absolutely LOVED them. So I decided to take this childhood favorite, finally, to a whole new level. 😉
Since the sauce was going to be a bit sweet, I wanted to keep going in that direction. I already had kale that I needed to use, plus 3 leftover pineapple rings from the Pineapple Upside Down Cake that I had just made, and some brie in the freezer. That sounded like one heck of a good plan to me! 😉
All I needed were some buns! I decided to ditch the bun idea, and chose to make sliders instead and picked up some nice, sweet King’s Hawaiian Rolls! EVERYthing tastes good on a sweet Hawaiian roll! 😉
I had no measurements, temps or times to go by, so everything was just a trial and error guess. Luckily….I nailed it. I cannot even tell you how good these came out! The sauce went beautifully with the ham, (and believe it or not, the ham turned a nice deep, dark burgundy color and didn’t look like it did prior to baking at all), the pineapple added just a touch of sweetness and stayed nice and juicy, and the brie? Ohhhhh, myyyy. It was the perfect choice! The kale softened just enough from the heat of the sauce and ham so it was more tender and pleasant to eat, and the rolls were the perfect size and flavor as well. Not too big, and hearty enough to hold up!
I swear to you, these were the best little party sandwiches I’ve made so far! Don’t get me wrong, we loved the Cheesy Barbecued Pulled Pork Party Ring, too. But these were just…WOW. Very unexpected I guess would be how I would explain it. The flavors were truly outstanding, and that ham! We couldn’t believe it! Just delicious!! I will never be afraid to cook with it again.
I hope that you will please consider giving these little guys a shot! I PROMISE you, if you serve these at a party, or even for a fun lunch like I did, they will get gobbled up QUICKLY and everyone will love them! Don’t even tell them what’s in them. Wait until they’ve all been eaten and then…you may still want to keep it a secret. 😉 Otherwise, they’ll buy it all up and we won’t get any! 😉 It’ll just be between you and me. 😉
Take care all, and do, seriously, do make these for the next big game! 😉 Have a wonderful day all and I’ll see you next week! Love to all! ~Kelly
- 1 (12 oz.) can Spam, sliced into six slices and halved
- ½ cup packed dark brown sugar
- 3 Tbl. French's Spicy Brown Mustard
- 3 pineapple rings, cut into fourths
- 24 (1/4" thick) slices brie cheese cut into 1" squares
- 1 pkg. King's Hawaiian Rolls, split
- 12 small pieces of torn kale
- Preheat oven to 350 degrees.
- Remove Spam from can and slice lengthwise into 6 slices. Cut each slice in half and place onto small foil-lined baking sheet.
- In medium bowl, stir together well the dark brown sugar and mustard until mixed completely and saucy.
- Spread tops of each square of Spam with a ½ tsp. brown sugar-mustard sauce. Pop into preheated oven and bake for 15 minutes.
- While baking, slice pineapple, cheese and tear kale.
- Remove Spam from oven and flip each over. Top new sides with ½ tsp. more brown sugar-mustard sauce and bake again for 7-8 minutes.
- Remove from oven, top each with a piece of pineapple, drizzle pineapple with a little remaining sauce, and top each with 2 pieces of brie.
- Pop back into oven and bake until cheese has melted, about 5 more minutes. Remove from oven.
- Slice open rolls and top each bottom with a small piece of kale.
- Carefully place a Spam square on top of kale, gently place on top buns.
- Serve hot.