Inspired by Spam musubi, this recipe turns the Hawaiian snack into an easy rice bowl—no assembly or musubi makers required. Caramelized ham, fluffy eggs, and roasted seaweed go on top of hot steamed rice to make a quick but festive meal.
For the holidays, we sub the canned Spam for premium CDO Holiday Ham. The ham is diced into small cubes, then dressed in maple syrup and soy sauce. When pan-fried, the syrup—together with CDO’s pineapple glaze—caramelizes around the ham into a shiny, sweet lacquer.
CDO Holiday Ham and other CDO Christmas hams are available in supermarkets near you! You can also order online via CDO Home Delivery on Facebook, official Shopee and Lazada stores.
Ingredients
Ingredients
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- ¼ kg (250g) CDO Holiday Ham, diced into bite-sized pieces
- 2 tbsp butter
- 2 large eggs, beaten
- 1 cup cooked white rice, for serving
- 1–2 tbsp Sriracha mayo, for serving
- 3–4 sheets roasted seaweed, crumbled, for serving
Cook ham: Whisk maple syrup and soy sauce together in a small bowl; set aside. Heat nonstick skillet over medium-high heat. Add diced CDO Holiday Ham and cook to brown, 2 minutes. Add maple-soy mixture and stir to coat. Continue cooking until the ham pieces are shiny and caramelized. Remove from heat and set aside.
Make scrambled eggs: In another nonstick pan (or clean the one you just used), melt butter over medium heat. Pour in the beaten eggs. Using a rubber spatula, pull the cooked edges towards the center of the pan, then tilt the pan to let the raw egg fill in the gaps. This creates fluffy curds of egg for your scramble. Once egg is almost set but still fluffy, remove the pan off the heat.
Serve: Slide the egg over a bowl of cooked white rice. Top egg with cubes of caramelized ham. Drizzle Sriracha mayo all over the rice bowl. Crumble roasted seaweed to garnish. Serve hot.
