I read something a while ago about milk in ham. Ever since then, I've been reading ham labels looking for the infamous milk. I've found a few that have lactic acid added - but most specify not from milk. The "worst" I've found is that Spam contains potato starch - but then I guess we could debate if spam is even considered a meat product . I guess we could debate what all those "natural flavorings" are. (FWIW - most deli turkey meats I've found contain corn starch Also - with the USDA allergen food labeling - aren't manufacturers supposed to note on the package if their product contains one of the 8 common allergens, milk being one of them? JMO, but I personally think milk in ham is an old wives tale/urban legend.

1 large box Sugar-free Vanilla Pudding. Milk (amount according to directions on box) Sugar-free condensed milk *(recipe below) Sugar-free, fat-free Cool Whip 8 oz 4-5 bananas Reduced fat Vanilla Wafers. Mix 2% milk (amount noted on pudding box) and pudding with mixer. Add condensed milk and mix. Next, with a spoon, fold in the Cool Whip until thoroughly mixed. Begin by pouring a small amount of the pudding mixture in the bottom of your dish, and then layer wafers, sliced bananas, and pudding mixture. Be sure to save enough of the pudding mixture to cover the top of the pudding. To top off the pudding you can finely crumble a couple of wafers and sprinkle over the top of the pudding. * SUGAR-FREE CONDENSED MILK 1/2 cup water 1-1/4 cups non-fat dry milk. 1 cup Splenda (I sometimes use the Great Value equivalent). 6-8 Sugar-free caramel candy chews. 6 Sprays of I Can't Believe It's Not Butter. 1 tsp. vanilla flavoring. Heat water in a glass measuring cup, in the microwave, to just the boiling point. In a small dish, melt the caramel candy chews. Stir the caramel into the hot water, stirring until fully dissolved. Add non-fat dry milk and mix. Add Splenda, vanilla flavoring, and "butter" spray. Mix until no lumps. Refrigerate for 4-6 hours. (Once you have made this and it is cold, it should be a good thick consistency---but you can change the consistency the next time by using more or less non-fat dry milk). (This sugar-free condensed milk also makes a good pumpkin pie.) ENJOY.

Local restaurant sells his Dr Pepper ham for Thanksgiving and Christmas. You have to get on his list early. But I can do it myself :o) Dr Pepper Ham 1 (6-lb) ham, fully cooked Whole cloves 1/2 cup firmly packed brown sugar 1 teaspoon dry mustard 1 cup 7UP (or Dr. Pepper) Directions: Preheat oven to 325 degrees F. Remove tough outer skin from ham; rinse ham with water. Cut diamond shaped slash marks in fat side of ham; stud with cloves. Place ham, fat side up, in a shallow roasting pan. Combine brown sugar and mustard; mix well. Pat firmly over outside of ham. Carefully pour 7UP (or Dr. Pepper) over ham. Bake uncovered for 1 to 1 1/2 hours, basting every 15 minutes with pan juices. Let stand 15 minutes before serving.

Pllog, here is my "lighter" pea soup recipe. I got it from "epicurious.com" but the attribution says "Bon Appetit, Dec. 2006." Split Pea and Green Pea Soup With Fresh Dill 3 TBLSP extra-virgin olive oil 1 large leek, white and pale green parts only, chopped (about 1.5 cups) LR note: I would probably often have to sub other types of onions as I can't usually afford or find leeks. Occasionally they do become available in the market at reasonable prices though. 1 bay leaf 1 cup green split peas, rinsed 5 3/4 cup (5.75 for you decimal folks!) vegetable broth, divided. Could use chicken if you don't have veggie broth I guess. 1 cup frozen peas, thawed 5 TBLSP chopped fresh dill, divided. LR note: I rarely have fresh dill and often have to make do with dried so I would do that to taste, starting with 1 TBLSP. Heat oil in heavy large pot of med. high heat. Add leek and bay leaf. Saute until leek wilts, about 3 min. Add split peas and stir to coat. Add 5.25 (5 1/4 for you fraction folks) cups of broth. Reduce heat to simmer until split peas are just tender, about 35 min. or longer with more water depending on how old the dried peas are . . . (LR's note) Remove from heat and cool somewhat. Transfer 1 cup of soup solids and remaining 1/2 cup of broth to a blender. Add peas and 4 TBLSP of fresh dill. Puree until smooth. Return puree to pot with rest of peas. Season to taste with salt and pepper. Ladle into bowls and serve sprinkled with remaining fresh dill. LR notes: I would not do that, I would mush up just the frozen peas with a hand blender and then add them and mash the rest a bit with a masher to combine, or else just add the frozen peas to the pot and use the hand blender to blend mostly just the area with the frozen peas. But who am I kidding, I probably would just add the frozen peas and give the whole thing a zip with the hand blender, trying to keep pea soup out of my hair and the stove area . . . This would be great with buttered herb croutons if you are so inclined . . . I've also made it with spinach and chopped pea pods added, and maybe some fines herbes . . .