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Subject:
From:
"R.L. Bynum" <[log in to unmask]>
Reply To:
Milk/Casein/Lactose-free list <[log in to unmask]>
Date:
Fri, 18 Apr 1997 19:19:18 -0230
Content-Type:
text/plain
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text/plain (17 lines)
    Does anyone know if milk is used in curing or processing ham, even when
it might not be listed on the label? I realize it might show up in the
lunch meat style slices, but what I'm wondering about is a half ham, to be
cooked and sliced.
    I suspect something is bothering my milk-allergic son, and I'm
wondering if this is it. I've bought two different hams in the last few
weeks, I think one was West Virginia brand and the other was Dinner Bell. I
don't have the labels anymore, but as best as I remember, the ingredients
said cured with water, salt, sugar or honey, sodium phosphate, sodium
erythorbate and sodium nitrite. No questionable ingredients like "natural
flavorings."
     I'll try to call the companies when I track down their phone numbers,
but I was hoping someone here might be able to tell me more quickly. Thanks
in advance!

Jean

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