Skip This Spam Flavor Unless You Prefer Tasteless Meat

Regardless of what you think of Spam, you can't say that it lacks flavor. Its intense taste and shelf stability are largely why it's so popular in Hawaii, and other areas with lower livestock levels, and you need both for it to be worth it. That's why when Food Republic ranked the worst and best Spam flavors, we put Spam Lite at the very bottom.

Most Spam is largely unseasoned, relying on the taste of processed meat and salt to do the heavy lifting. While some folks may not appreciate these taking up most of the protein's flavor profile, each can is more than capable of delivering some pretty heavy umami notes. However, if you remove too much fat and sodium, you essentially end up with a protein mash. Additionally, Spam Lite's lack of fat means you'd have to add extra cooking oil to achieve the right crusty exterior, which largely defeats the purpose of a low-fat alternative.

Even if you eat your Spam straight out of the can, you'll notice that something's off with the lite version right away. Salt plays an important role in aroma, especially in meat, and your sense of smell is almost as important as your taste buds when you want to enjoy something. The lack of salt may also inhibit your ability to enjoy any extra seasonings you may add, so cooking with Spam Lite ultimately just sets you up for failure.

In Food Republic's rankings, you may be surprised to learn that Spam Classic only held spot number three. Making Spam taste gourmet doesn't require many added ingredients or extensive cooking skills, and keeping the maple and jalapeño flavors in your pantry gives you a wide range of recipes to use them in.

Just like when you want to sweeten up sausage gravy, maple-flavored Spam is a ready-to-go option for combining sweet and savory. Spam is a combination of pork and chicken, two meats that pair so excellently with sugar that you can find similar recipes just about anywhere. Since this variety also uses molasses, it has a rich, earthy taste that brings out the ham's natural meatiness. The sugar only becomes more intensified if you cook it, caramelizing in a pan or in the oven to help the exterior develop the perfect Maillard crust.

If you're looking for something more traditionally meaty, but with an extra kick, the jalapeño flavor is what you need. Even if you have a low spice tolerance, the capsaicin in this protein is fairly subdued without minimizing the pepper's flavor. A bit of extra vinegar helps add enough tang to cut through the product's heaviness, but not so much that it tastes tart. This is a particularly versatile version of Spam, perfect in a sandwich, for adding some protein to salad, or as a topping for a burrito bowl.