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.

RachelEllen, I know you didn't ask me, and Maria's description is wholly accurate, but there is an easier way to pluck chickens if one is plucking several at a time: Put a steel drum full of water on a brick platform and arrange a torch burner beneath it so the water comes to a rapid boil. Grab a (freshly killed) chicken by the feet with some loooong tongs and dip it in the boiling water for a few seconds, then fire up your plucking machine! There are different configurations for plucking machines, but ours was a motorized horizontal cylinder with soft rubber fingers protrubing from the drum. One holds one's scalded chicken by the feet above the spinning cylinder and it ever-so-gently pulls all the feathers off as it rotates quickly. It's the only really fun part of the process to be honest. More than ten chickens can be plucked this way in the time it takes to hand pluck one. As for slaughtering your own chickens, it can be done quickly and with dignity by just about anyone. Your best bet is to ask someone who has several (get a referral from the place that sells you your chicks) that need dispatching and ask to come help/learn.

Here is my go-to recipe for leftover ham: Madolyn's Ham and Broccoli Casserole 1 stick butter or margarine 1 cup uncooked regular white rice 2 cups fresh bread crumbs 2 large onions, chopped 1 1/4 lb ham, (chopped - 4 cups) 3 Tablespoons flour 1 teaspoon salt 1/2 teaspoon pepper 3 cups milk 2 packages broccoli spears (10 oz each?), cooked 8 oz sliced Swiss cheese Preheat oven to 350. Cook rice according to package directions. Grease large rectangular casserole dish with butter (or spray with Pam). Melt butter. Mix 3 tablespoons with bread crumbs. Saute chopped onions in remaining butter. Add flour, salt and pepper. Cook until bubbly. Slowly stir in milk. Cook slowly until thickened. Stir in ham. Heat through gently. Layer rice in bottom of dish. Next lay broccoli in single layer. Pour ham mixture over layers. Top with cheese slices. Sprinkle on bread crumbs. Cover. (Can be made ahead to this point and refrigerated. If chilled, set out for about 30 minutes before cooking or increase baking time.) Cook for 45 minutes. Serves 6 - 8. Notes: Rather than broccoli spears, I prefer florets. I have used frozen broccoli and I've used fresh broccoli. Both work equally well. When using up leftover ham, I've sometimes used a slightly lesser amount than what is called for...and sometimes more. Swiss cheese is best but I have used other strong-ish white cheeses - even a little Parmesan mixed in. Good leftovers. Good with either green salad or fruit salad.

The original recipe from BH&G would have been safe to use but she has modified it with lots of added low-acid ingredients - garlic, celery, and carrots - that were not in the original recipe when it was tested. The current BH&G Ham & Bean Soup with Added Vegetables recipe is for freezing only. http://www.bhg.com/recipe/meat/ham-and-bean-soup-with-vegetables/#page=0 It appears she figures she has made her recipe safe just by increasing the processing time over the original recipe which was 60-75 min. for pints/quarts. She increased it to 75-90 mins. for pints/quarts. That increase might be enough to cover the increased density and higher pH but we can't know for sure since it hasn't ever been tested. So the simple answer is we don't know if it is safe or not. Personally my guess - probably safe if you stick with the 1/2 & 1/2 rule just because of the long processing time. It's your choice. Dave