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.

No that small amount is fine. It isn't really possible to get ALL the fat out of meats. Some of it is in the meat fibers themselves and the pressure canning forces it out. For future reference it helps to let it sit in the fridge overnight till it congeals and then you can skim off most of the fat. Then reheat it and put it into the jars. But even then you will get a bit of fat on the top. Dave

Do you have a brand name on it? Yes, it's cooked, you are just heating it to serve it. Glazing it is an option. Add whatever flavors you like From the USDA site: Cooking or Reheating Hams Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold just as they come from their packaging. However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer. Unpackaged, cooked ham is potentially contaminated with pathogens. For cooked hams that have been repackaged in any other location outside the plant or for leftover cooked ham, heat to 165 °F. Here is a link that might be useful: More info than you need.

I always process the ham bone first because there is enough flavor in that bone to make more than one pot. Just fill a big covered pot with water and simmer till the meat is falling off. Hours.... Then you have a whole pot of broth. Remove the bone/meat, cool ...even over night to remove the fat...I take the bone and remove all the meat...and take it apart where all I have left is the good meat..no fat...no gristle etc....Then I use it to make soup. Sometimes I will have enough for two or three pots of soup. I use one and freeze or can the others. Bean, potato is my favorite or peas...but use you imagination...even noodles and whatever suits your fancy.