Stacked Spam cans
FOOD NEWS
The Simple Fix To Canned Spam That's Way Too Salty
BY Autumn Swiers
Whether you're dealing with a Spam variety that's too salty or using regular Spam in recipes where its saltiness can be overpowering, giving it a blanche can reduce its saltiness.
To do it, boil water in a medium-sized saucepan and add in the Spam. As the sodium is boiled off, the meat will begin to lighten and float, and some fat may rise to the top, too.
After a few minutes, drain, rinse under cold water, strain, chop, and use your Spam as normal. The longer you boil it, the more salt will dissolve, but 15 minutes is enough.