Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Spiral Hams?


LilyR

Recommended Posts

LilyR Rising Star

Hi there.  I just edited this post to include all spiral hams.  I thought that might be easier.  I just saw some info online about Carando and also Smithfield hams.  Has anyone had either with good luck?  Is there any spiral ham you have eaten that you are happy with? 

Smithfield Ham - apparently doesn't have a gluten-free list, but some outside websites (not Smithfield themselves) list some supposed gluten-free flavors such as brown sugar spiral ham and the all natural spiral ham.  I just wonder how safe they are if the website does not mention gluten at all??

 

Carando Ham:

Has anyone eaten this brand of spiral ham and had good luck with it? Obviously just to not use any glaze packet it may come with if that perhaps might contain gluten, or do you think there could be cross contamination? I will have to go to the store and see if the one on sale (or any they have) say Gluten Free on them or not. Their email to me confuses me....I am not sure if what they are saying is some of their hams might say gluten-free right on the label and some might not?   This is what they emailed me - 

"Thank you for taking the time and interest to inquire about the ingredients in our Carando Ham's. We place a special value on questions such as yours.  A list of ingredients appears on every package label; ingredients are listed in descending order of amount used.  Of course, no ingredient can be used in any amount without prior approval of the United States Department of Agriculture (USDA.)
 
You asked us if the Carando Ham's contain gluten?
 
While we may not add gluten (wheat, oats, barley or rye) to our product, we do receive ingredients from outside suppliers. Based on information and assurances that we have obtained from these suppliers, the Carando Ham is made with ingredients that do not contain gluten. 
 
We recommend that you base your decision on the ingredient statements of both the ham and the glaze packet, should you use it, and your personal experience.  If there is no “gluten free” claim on our label and you want to be conservative, assume that a source of gluten may be present. Please continue to read the ingredient statements carefully at the time you purchase the product because formulations can change at any time
 
Thank you again for your interest and the compliment you pay us by using our products.  Quality and consumer satisfaction are important to us.  We hope that you will continue to enjoy our products.
Sincerely,
Leslie Rich
Consumer Affairs"

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



LilyR Rising Star

I see my local Price Chopper is selling Hormel Cure 81 Spiral Hams this week and their website shows that the Cure 81 are gluten-free.  I emailed them and they confirmed the spiral Cure 81 as being gluten-free.  So if anyone is looking for ham for Easter, this seems to be a safe one. Here is their list of all their gluten-free items and below that link is the email they sent to me - 

Open Original Shared Link

"Thank you for contacting us about CURE 81® Ham.
All of the CURE 81® Hams are made without gluten containing ingredients.Please feel free to contact us again if you have any further questions or comments.
Jacki
Consumer Engagement SpecialistRef # 2943369"

pdm1981 Collaborator

Check out Jones Dairy. I've never had it but I've been giving it thought:

Our commitment to customers who live a gluten-free lifestyle has gone beyond providing products that are safe to eat to becoming a part of the gluten-free community. Examples include the following:

pdm1981 Collaborator

Open Original Shared Link

It's not letting me post all the info. They have several gluten-free certifications. Check out the link above. I'd feel safe ordering it.

cyclinglady Grand Master

Costco has a gluten free spiral ham.  It is good and the price is right (this from a previous Honey Baked Girl).  Save the bone and leftover pieces of meat for 15 bean soup!  Yum!  

LilyR Rising Star
16 hours ago, pdm1981 said:

Open Original Shared Link

It's not letting me post all the info. They have several gluten-free certifications. Check out the link above. I'd feel safe ordering it.

Thanks.  I do get their precooked breakfast sausage and have had good luck with those.  I'll keep them in mind for ham. 

I ended up getting the Hormel 81 Cure spiral ham that was on sale at a local store.  Hope it's good! 

LilyR Rising Star
15 hours ago, cyclinglady said:

Costco has a gluten free spiral ham.  It is good and the price is right (this from a previous Honey Baked Girl).  Save the bone and leftover pieces of meat for 15 bean soup!  Yum!  

Thanks for the info. I wish we had a Costco in town.  I always hear people mention finding good things there.  I love making soup from ham bones.  I make stewed beans usually (and then can also make an Italian soup from the stewed beans or eat them as is).  I made split pea in the past too, but usually go for the stewed beans.  I'll have to look up online to see what a 15 bean soup is like.  I love most soups. 


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,035
    • Most Online (within 30 mins)
      7,748

    Hanks
    Newest Member
    Hanks
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • kate g
      Ive read articles that there is stage 2 research being conducted for drugs that will limit damage to celiacs through cross contamination- how close are they to this will there be enough funding to create a mainstream drug? 
    • cristiana
      Hi @Karmmacalling I'm very sorry to hear you are feeling so unwell.  Can you tell us exactly what sort of pain you are experiencing and where the pain is?  Is it your lower abdomen, upper abdomen etc?  Do you have any other symptoms? Cristiana
    • trents
      The NIH article you link actually supports what I have been trying to explain to you: "Celiac disease (celiac disease) is an autoimmune-mediated enteropathy triggered by dietary gluten in genetically prone individuals. The current treatment for celiac disease is a strict lifelong gluten-free diet. However, in some celiac disease patients following a strict gluten-free diet, the symptoms do not remit. These cases may be refractory celiac disease or due to gluten contamination; however, the lack of response could be related to other dietary ingredients, such as maize, which is one of the most common alternatives to wheat used in the gluten-free diet. In some celiac disease patients, as a rare event, peptides from maize prolamins could induce a celiac-like immune response by similar or alternative pathogenic mechanisms to those used by wheat gluten peptides. This is supported by several shared features between wheat and maize prolamins and by some experimental results. Given that gluten peptides induce an immune response of the intestinal mucosa both in vivo and in vitro, peptides from maize prolamins could also be tested to determine whether they also induce a cellular immune response. Hypothetically, maize prolamins could be harmful for a very limited subgroup of celiac disease patients, especially those that are non-responsive, and if it is confirmed, they should follow, in addition to a gluten-free, a maize-free diet." Notice that those for whom it is suggested to follow a maize-free diet are a "very limited subgroup of celiac disease patients". Please don't try to make your own experience normative for the entire celiac community.  Notice also that the last part of the concluding sentence in the paragraph does not equate a gluten-free diet with a maize-free diet, it actually puts them in juxtaposition to one another. In other words, they are different but for a "limited subgroup of celiac disease patients" they produce the same or a similar reaction. You refer to celiac reactions to cereal grain prolamins as "allergic" reactions and "food sensitivity". For instance, you say, "NIH sees all these grains as in opposition to celiacs, of which I am one and that is science, not any MD with a good memory who overprescribes medications that contain known food allergens in them, of which they have zero knowledge if the patient is in fact allergic to or not, since they failed to do simple 'food sensitivity' testing" and "IF a person wants to get well, they should be the one to determine what grains they are allergic to and what grains they want to leave out, not you. I need to remind you that celiac disease is not an allergy, it is an autoimmune disorder. Neither allergy testing nor food sensitivity testing can be used to diagnose celiac disease. Allergy testing and food sensitivity testing cannot detect the antibodies produced by celiac disease in reaction to gluten ingestion.  You say of me, "You must be one of those who are only gluten intolerant . . ." Gluten intolerance is synonymous with celiac disease. You must be referring to gluten sensitivity or NCGS (Non Celiac Gluten Sensitivity). Actually, I have been officially diagnosed with celiac disease both by blood antibody testing and by endoscopy/positive biopsy. Reacting to all cereal grain prolamins does not define celiac disease. If you are intent on teaching the truth, please get it straight first.
    • Bebygirl01
      Perhaps you would still like to answer the questions I posed on this topic, because that is all I asked. I am curious to know the answers to those questions, I do not care about the background of Dr. Osborne as I am more aware of the situation than you are, and he is also one of the best known authors out there on Celiac disease. But did you even bother to read the three Research Papers I posted by NIH? You must be one of those who are only gluten intolerant and not yet reacting to all glutens aka grains, but I AM one of those who react to ALL the glutens, and again, that is one of the two questions I originally posted on this matter. NIH sees all these grains as in opposition to celiacs, of which I am one and that is science, not any MD with a good memory who overprescribes medications that contain known food allergens in them, of which they have zero knowledge if the patient is in fact allergic to or not, since they failed to do simple 'food sensitivity' testing. I started with the failed FDA explanation of what Gluten Free is and I stayed sick and got even sicker. It wasn't until I came across NIH's papers and went off all grains that I realized that in fact, I am Celiac and reacting to all the glutens. IF a person wants to get well, they should be the one to determine what grains they are allergic to and what grains they want to leave out, not you. Those who are just getting started with learning about grains etc., can take it easy by just being "grain free' and eating a lot of meat, vegetables, etc. or whole foods as God has intended, without buying so called gluten free garbage out there that is making them sick and the whole reason they are not better. I tried the stupid gluten free garbage and it didn't work, and that will make anyone want to give up, it is better to teach the entire truth and let the patient decide, rather than give them misinformation and lies.
    • Nicola McGuire
      Thank you so much I will speak to the doctor for dietician apt . Thank you for your advice Beth much appreciated 
×
×
  • Create New...