Instructions: Prepare the filling: In a food processor or meat grinder (or with a knife, if you have some time) chop the Spam until it is the consistency of hamburger. Put the Spam, cranberry sauce, brown sugar, raisins, walnuts, marmalade and the 1/2 teaspoon salt in a Dutch oven. Grate the peel of the orange into the mixture, then squeeze in the juice of the orange (catching any seeds in a strainer or your hand). Stir well. Cook, stirring over medium heat until the mixture boils. Continue cooking 20 minutes, stirring very often. Cool.

Prepare the dough: Combine the flour, baking powder and the 2 teaspoons salt in a bowl. Add milk and oil, stirring until the flour is fully moistened. Knead the dough briefly on waxed paper, and divide in half.

Roll half the dough between 2 sheets of waxed paper until it is slightly bigger than a 17- by 10-inch cookie sheet or jelly roll pan. Peel off the top sheet of waxed paper, invert the pan over the dough and invert the pan and dough together. Peel off the other sheet of waxed paper. Press the dough so it covers the bottom and goes up the sides of the pan. Spoon the filling evenly over the dough.

Preheat the oven to 425 degrees.

Roll the second half of the dough between 2 sheets of waxed paper to the same dimensions - slightly larger than the pan. Remove the top sheet and quickly flip the dough onto the filling. (He who hesitates is in real trouble here. Once it starts falling off the waxed paper, theres no reasonable way to catch the dough.)

Remove the backing sheet and press the top and bottom layers of dough together at the edges. Dont worry if the top layer doesnt quite make it to the edge; itll be fine. Make 4 long diagonal slashes through the top layer to minimize shrinkage. Bake 25 to 30 minutes, until the crust is golden brown.

Remove from oven and prepare the glaze: Combine confectioners sugar, milk and rum. Mix until smooth. When the bars have cooled slightly, drizzle the glaze over them and spread evenly with a knife or spatula. Allow to cool, and cut into bars.

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