Get email alerts Get E-mail Alerts Sponsor: Sponsor:

Ads by Google:

   Get email alerts  Subscribe to FREE email alerts

Honey Baked Ham

1 post in this topic


I emailed to Honey Baked Ham, to see if they have a gluten-free menu. This is what I received back. Not good at all, I'd say! Maybe this has been printed before, but I'm new, and hadn't seen it here, on recent posts.



Our Honeybaked Hams are cured with:

Water, salt, sugar, sodium phosphate, sodium erythorbate and sodium nitrite.

Spices contain:

Processed from: sugar, gelatin, paprika, dextrose, honey powder (honey, high fructose corn syrup, wheat starch, corn syrup, soy flour, hydroxylated lecithin), spices and spice extractives.


(SS) Smoked & Sliced Turkey Breast

Turkey breast meat, turkey broth, salt,potassium lactate, sodium phosphates, dextrose, sodium diacetate, sodium nitrate, sugar syrup, caramel color, and flavorings.

Also includes spice content


(SO) Oven Roasted & Sliced Turkey Breast

Turkey breast meat, turkey broth, sodium lactate, salt, sugar, sodium phosphates, carrageenan, turkey flavor (natural flavor, mono and diglycerides),

sodium diacetate, flavorings.

Also includes spice content


(ST) Whole Smoked Turkey

Cured with: Water, salt, dextrose, monosodium Glutamante, Flavorings, sodium nitrite.


(OT) Whole Oven Roasted Turkey

Water, salt, sugar, hydrolyzed soy & corn protein, monosodium glutamante, dextrose, carmel color, flavoring, spice.


Cranberry Salad: Cranberries, apples, golden seedless raisins, sliced almonds, water, potassium sorbate and sodium benzoate added to protect flavor.


Soup Mix Spice Packet

Salt, Monosodium Glutamate, Dextrose, Black Pepper, Onion, Paprika, Oregano, Rosemary, Bay, Garlic, Parsley

(PWS) Pork Roast in Wine Sauce

Pork loin rubbed with dehydrated garlic, salt, spice, brown sugar, dehydrated onion, red bell pepper, caramel color, flavoring, parsely, seasoning solution (corn sweeteners, water, distilled vinegar, modified food starch, brown sugar, bourbon spices, natural flavoring, salt, onion powder, sodium benzoate)

CHEESY POTATOES (with our ham)

White potatoes, water, salt, calcium chloride added to help maintain firmness, calcium disodium EDTA added to help promote color retetion.

(Cheddar cheese sauce) Whey, nonfat milk, partially hydrogenated soybean and / or cottonseed oil, cheddar cheese (cultured milk, salt, enzymes, calcium chloride), modified food starch, natural flavors, disodium phosphate, vinegar, salt, lactic acid, mono-and diglycerides, artificial color, sodium citrate, carrageenan.


Pork ribs, sauce {water, tomato paste, Worcestershire sauce (soy, garlic, distilled vinegar, corn syrup, salt, spices, flavorings), white distilled vinegar, sugar, wheat flour, salt, mustard flour, soy sauce (water, wheat soybeans, salt), natural smoke flavor, onion, garlic, xanthan gum, caramel color}, water, salt, sugar, spices, paprika, sodium phosphate.


Baked Beans (prepared white beans, water, brown sugar, sugar, salt, mustard, bacon [cured with water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrate], onion powder, caramel color, spices, garlic powder, natural flavor), BBQ Sauce (vinegar, tomato paste, high fructose corn syrup, water, invert sugar, salt, mustard bran, natural hickory smoked flavor, molasses, spices, onion powder, corn syrup, sodium benzoate, garlic powder, caramel color, sugar, natural flavor), Water, Molasses, Onion, Pineapple, Spice, Potassium Sorbate and Sodium Benzoate added to protect flavor.


Cooked Enriched Macaroni (semolina, niacin, Iron, thiamine mononitrate, riboflavin, folic acid), Mayonnaise (soybean oil or canola oil, egg yolks, water, vinegar, corn syrup, salt, spice, calcium disodium EDTA), Onion, Celer, Cheddar Cheese (milk, cheese culture, salt, enzymes) Sweet Pickles (cured cucumbers, high fructose corn syru0, water, vinegar, salt, modified food starch, sodium benzoate, natural flavor, calcium chloride),Red Bell Pepper, Corn Syrup, Green Bell Pepper Black Olives (olives, water, salt, phosphoric acid and ferrous gluconate added to stabilize color), Water, Salt, Vinegar, Mustard (water, vinegar, mustard seed, salt, sugar, soybean oil, spices, turmeric, xanthan gum, annatto calcium disodium EDTA, Potassium Sorbate and Sodium Benzoate, to protect flavor, Sugar, Xanthan Gum, Annatto Color.


Potatoes, Mayonnaise (soybean oil or canola oil, egg yolks, water, vinegar, corn syrup, salt, spice, calcium disodium EDTA), celery, Sour Dressing (nonfat milk, partially hydrogenated soybean oil, modified food starch, tapioca flour, gelatin, lactic acid, mono-diglycerides, sodium caseinate, propylene glycol monoester ,guar gum, citric acid, artificial flavor, potassium sorbate: to protect flavor, carrageenan, potassium phosphate, artificial color), Onion, Pickle Relish (pickles, high fructose corn syrup, water, vinegar, red bell peppers, salt, spices, modified food starch, xanthan gum, sodium benzoate [preservative], natural flavor, onions, calcium chloride, polysorbate 80, turmeric, alum), Salad Dressing (soybean oil or canola oil, water, corn syrup, vinegar egg yolks, modified food starch, sugar, salt, spice, lemon juice, paprika), Carrot, Red Bell Pepper, Green Bell Pepper, Salt, Sugar, Vinegar, Dill Pickle (cured cucumbers, water, vinegar, salt, modified food starch sodium benzoate, calcium chloride, turmeric, natural flavoring), Water, Spices, Seasoning Blend (composed of natural flavorings [hydrolyzed wheat gluten, autolyzed yeast extract, partially hydrogeneated soybean and cottonseed oil, natural flavor], dehydrated garlic and onion, parsley, xanthan gum, potassium sorbate, guar gum, with not more than 2% soybean oil and silica gel added as processed aid), Potassium Sorbate and Sodium Benzoate added to protect flavor, Annatto Color.


Cured with water, salt, sugar sodium phosphate, sodium erythorbate, sodium nitrite.


Beef, Salt, spices, onion and garlic, maltodextrin, caramel color, hydrolyzed soy protein, autolyzed yeast, corn syrup, lemon juice solids, lemon oil.


Cornbread crumbs (enriched wheat flour, cornmeal, sugar, salt, partially hydrogenated soybean oil, yeast, nonfat milk*, calcium propionate); bread crumbs (enriched wheat flour, semolina, sugar, salt, partially hydrogenated soybean oil, yeast, calcium propionate, nonfat milk); vegetables* (onion, celery, parsley); salt; sugar; chicken fat*; chicken meat*; yeast extract; hydrolyzed soy/wheat gluten protein; spices; turmeric (color); natural flavor; sodium bisulfate. * dried.

Chicken broth: contains: chicken broth, salt, monosodium glutamate, dextrose, yeast extract, flavoring, chicken flavor, corn syrup solids, autolyzed soy and corn protein and chicken broth powder.

Water chestnuts, water. Pecans, brown sugar. Almond chips, apple chips,

black raisins, honey and spice.


Share this post

Link to post
Share on other sites

Ads by Google:

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Forum Statistics

    • Total Topics
    • Total Posts
  • Topics

  • Posts

    • I have the same symptoms.  These symptoms have overlapped other issues that I have and have been left untreated for far too long. Now the pain has gotten worst. My GP believes it's my hiatal hernia.  I have pain below my breastbone, pressure pushing up my chest/throat, dizziness and nausea. 
    • Usually I'm using apps to tell me what celiacs have thought about the restaurants in the area and repeatedly eating at a few different places I haven't gotten sick. Now that I think about it, gluten was a definite possibility. I ,however, just got all negative results from all the following tests so I'm guessing I'm doing ok on that front. -Basic metabolic panel -Liver enzyme panel -CBC -Serum IgA -Tissue transglutaminase(tTG), IgA -Tissue transglutaminase(tTG), IgG -Thyroxine(T4), free direct serum -Thyroid stimulating hormone I thought the same thing about positive antibodies and non-celiac sensitivity reading this; l'm seeing his nurse practioner in two weeks so I'm going to take this and basically argue with what he said and see how that goes haha. I'm gonna guess not real well. I'm going to push being tested for other autoimmune diseases in addition.  
    • I was dx with duoedenitis end of August. No mention of a stomach, esophagus or duoendal ulcer. Just a small hernia. Less then 2cm. But I have a LOT of pain right below the breast bone and I jumped when it was recently touched on exam. I can even feel a small bump in the area. I feel so dizzy and unwell, like some kind of bacteria is invading my brain and am very queasy still.  My heart still feels weird too.  Bloodwork normal, a bit low on protein which is unreal because I get a ton of it but it is always is low if I have not eaten. Mildly elevated myeloycytes and basophils. My GI will probably not see me for a week or two, my primary care put me on sucralfate.  As soon as the food hits my digestive system I feel really weird all over, stomach, chest, throat, head. Just feel like I have this horrible thing infecting my body.  Did anyone feel ulcer pain and have it NOT be an ulcer? I suppose one could have developed since August. 
    • Hi AWOL, Since you weren't able to complete the 2 weeks gluten challenge for the endoscopy the results are not necessarily reliable.   So to be err on the side of caution I think you should assume you have celiac disease.  Your doctor should not assume you don't have it either since the challenge was not completed.  He has no proof that you don't have celiac disease.  He does have evidence that you have negative reactions to eating gluten though.
    • Hi Ironic Truth, Thanks for Replying. Wow I get bad joint pain too. So my opinion especially if he is eating gluten is to get him tested. I wish I had been tested when I was eating gluten 8 years ago .  I had tried 8 years ago initially to figure out what the heck was going on with me and my immune system. I started with a GP, went to Allergist/Immunologist etc. I gave up 4 doctors later when nothing seem to be found and you sense they start thinking lady you're a nut job . My cousin a diagnosed Celiac took over 2 years to be diagnosed and she is a nurse. My husband said for years "I think bread is bad for you" and in a desperate attempt to help myself -I gave up wheat after 2 weeks felt better 2 months later I went total gluten-free and felt very much better that was 4 years ago. So I have suspected NCGS or Celiac for a few years now. However getting someone to test you for it when you were classified IBS 20 years prior-well as is chronically heard on the forums here is perhaps the biggest challenge of all. One then just finally says ok I will just try this gluten-free thing myself. I was gluten-free for 3 1/2 years and improving. Then  I got gluten-ed in March of 2016 and I had worse symptoms then ever the joint pain arrived. I went to a new allergist who refereed me to another Allergist/Immunologist who deals with Celiacs and Food Intolerances. I did see a Rheumotologist in July 2016 since the muscle and joint pain was still lingering, who tested me and reported no antibodies. Back to the specialist who did more test and suggested the gluten challenge. It's likely me failing to complete 2 weeks caused it but the symptoms got real bad and I thought I'm going to have worse issues if I don't stop this.  Today my fingers are just starting to heal they were peeling during the gluten challenge among all the other symptoms I get, which I attribute to dehydration. The dry peeling fingers did not improve until I got the IV the day of the scope. Bizarrely I was looking forward to the scope hoping I'd get an IV with Meds and fluids becaus eI felt I needed it. I did see one abstract, I can't get my hands on the full article as you stated their is a link: Dig Dis Sci. 2005 Jan;50(1):126-9. Celiac disease and intestinal metaplasia of the esophagus (Barrett's esophagus). Maieron R1, Elli L, Marino M, Floriani I, Minerva F, Avellini C, Falconieri G, Pizzolitto S, Zilli M So I will pursue the path of monitoring the  Barrett's. Despite no official diagnosis for me, you are right Gluten is bad for me, I should avoid it, I will, and I'll stay on the forums. Good luck with you Boyfriend he is lucky to have you looking out for him.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
    • Most Online

    Newest Member