Cound it be the honey? If not, I guess another possibility might be cross
contamination of the prduction equipment. Lots of 'lowfat' meat products do
have dairy added to them.

At 07:19 PM 4/18/97 -0230,  "R.L. Bynum" <[log in to unmask]> wrote:
>    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."