Spam comes from the Spamalope, a fatty boneless animal prized for its tasty flesh. As a food storage item it has quite a few advantages:
1) Spam is rumored to have a shelf life bordering on forever.
2) Spam has a ton of calories. In a time of plenty too many calories is a bad thing. In a time of famine, the more calories you can get from a small container, the better.
3) Spam, if prepared properly, is delicious.
I made the following sweet and sour spam recipe for some Boy Scouts, and a few of them claimed it was better than anything their moms had ever made. I enjoyed the hyperbole.
1) cut the spam into 1/2 inch squares and add to frying pan. Another great thing about spam? Not much oil required to cook with.
2) Add onion, garlic, and ginger powder. If you have fresh ingredients (fresh garlic/ginger/onion) add these to the pan to saute until soft.
3) Remove spam from heat when all sides are crispy brown.
4) Add apple cider or red wine vinegar, cubed pineapple, ketchup, and brown sugar.
5) Bring to boil, reduce heat, and let simmer 5 minutes.
6) Add spam.
7) Add 2 tbsp cornstarch to 1 cup water, mix, and then add to sweet and sour mixture. Sauce should thicken as it returns to a boil.
8) Serve over rice.
SPAM: 1 can
garlic powder: 2 tsp
onion powder: 2 tsp
ginger powder: 1 tsp
apple cider, white, or red wine vinegar: 1/2 to 1 cup
chunk pineapple: 1 can, save 1/2 cup juice
ketchup: 1/2 to 1 cup
brown sugar: 1/2 to 1 cup
corn starch: 2 tbsp
water: 1/2 cup
**Please note that the ingredients given are not exact. Different people have different tastes when it comes to sweet and sour. I usually start on the low end of each ingredient, and then add more of each ingredient to balance taste.