1 can hickory smoked Spam, cubed
1 onion, chopped
20 oz canned pineapple tidbits in juice
2 cloves garlic, minced
1 lb navy beans
6 oz tomato paste
1 tablespoon rum
1 teaspoon cayenne
1/2 teaspoon ground mustard
1/2 teaspoon cloves
1/2 teaspoon toasted ground ginger
1/2 teaspoon allspice
freshly ground pepper
The day before you want to serve: Place the beans in a pot and fill until the beans are under about 4 inches of water.
The next day: drain the beans and pour them into the slow cooker. Add all of the remaining ingredients except the spam. Cook on low 8-10 hours or until the beans are soft. Fry the Spam in a nonstick skillet until quite crisp and nearly caramelized around the 7 to 8 hour mark. Thoroughly drain the spam on paper towel lined plates. Stir into the Spam. If the beans are looking a little dry and are not quite done, add a little water or pineapple juice. Continue cooking at least 1/2 hour after adding the Spam. Stir before serving.
What goes better with grilled foods than baked beans? The slow cooker is my favorite way to make them because there is no need to pre-cook the beans and they come out perfectly every time. I always put fruit and fruit juice in my beans because it adds moisture and natural sweetness without adding sugar or water. Why spam? Why not? It adds a great salty-hammy-savory note and holds its shape well. If you are spam-phobic, don’t be, especially when browned, it is strangely addictive. No one I’ve served it to has ever complained!