Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten Free Hams


kaciemarie

Recommended Posts

kaciemarie Contributor

Hi Everyone!

I couldn't find any information on here that gives a list of gluten free hams. I did see one for turkeys (very helpful!!!). Does anyone know of any hams that are gluten free? My aunt is bringing the ham this year and I want to make it as easy on her as possible and would like to provide her a long list to choose from. Here is what I have so far:

Hillshire Farms - Turkey and Ham both gluten free

Honeybaked Ham - NOT GLUTEN FREE

Hormel Cure 81 - Boneless and Spiral Cut hams are gluten free

Thank you in advance!!

Kacie


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



LoriBelle Newbie

I always get Publix Spiral ham. It's listed as gluten-free on some lists and I can attest to the fact that it does not make me sick. BUT, I usually just have the ham by itself. Combining too many different food items when I'm eating something like ham (that I am not used to eating) wreaks havoc on my system. I have some ham and a little mashed potatoes - or some ham and a little bit of a vegetable.

jerseyangel Proficient

I like Cooks. I've bought their ham slices as well as their larger hams.

lovegrov Collaborator

Hams are almost without exception gluten-free as long as they aren't pre-glazed, like the Honeybaked. If there is wheat in the glaze, both the FDA and USDA REQUIRE that it be listed. Just like with turkey, all you need to do is look at the ingredients.

richard

Guest nini

my mom gets the spiral cut hams from Sam's club and throws away the glaze packet and makes her own glaze. I've never gotten sick from it.

ehrin Explorer
my mom gets the spiral cut hams from Sam's club and throws away the glaze packet and makes her own glaze. I've never gotten sick from it.

Would you mind sharing your mom's recipe?

Guest nini
Would you mind sharing your mom's recipe?

I think she just uses brown sugar and honey... I'll try to remember to ask her later.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



2Boys4Me Enthusiast

We don't eat ham very often because I can never figure out what to serve with it. Ideas?

lovegrov Collaborator

"We don't eat ham very often because I can never figure out what to serve with it. Ideas?"

Potato salad is great. Green beans. Cole slaw. Sweet potatos. Salad. Anything that's gluten-free really.

One of the things I've learned about being gluten-free is to eat whatever whenever, as long as it's gluten-free. Got some leftover chicken or tuna salad and no real breakfast in mind? Hey, lots of good protein there. Same with nuts. Spread some hummus or peanut butter on a rice cake.

I know that doesn't have much to do with ham, but once you have diet restrictions, you need to look at everything. A friend of mine who has traveled to the far east for business talks about how they eat ANYTHING for any meal. Noodles, fish, any dinner leftover. This is MY favorite breakfast and lunch.

richard

lpellegr Collaborator

Chop up leftover ham and add to any egg dish, any bean dish or soup, make ham salad, make casseroles with rice and spinach and swiss cheese, make halushka: finely ribboned cabbage fried with caraway seeds, onions, and paprika and served with ham, bacon, or sausage and noodles (gluten-free of course), grind up the ham and use like ground beef for ham loaf. Cook the bone and any leftover meat on it for soup stock, especially good with beans, carrots, potatoes, and tiny dumplings (beat one egg, add a little salt and gluten-free flour mix until it hold together like a soft dough, then crumble into boiling soup - the Pennsylvania Dutch call these rivvels). I just baked a 12-pound ham (shank half) and I now have a dozen or so little meal-sized packets in the fridge along with a meaty bone for future soup. And at $0.99 a pound it beat the heck out of any of the ham slices at the store.

ilovechocolate Explorer

Just today at Sams Club my mom called me just freaking out!

she said that there is a ham with a glaze packet in it and it says gluten free!!!

so of course I went up there and sure enough there it was!!!

It said gluten free on a big sign in front of it that clearly says it GLUTEN FREE!!

it says gluten free on the ham tag, on the sealed ham inner label,

it says gluten free on the glaze bag!

I mean I was and am so stuned! we got like 4 of them!!

they are all at her house and I cant remember the brand name but i will call her tomorrow and find out what it is!! oh my goodness I cant wait!!! :D:P:D

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,645
    • Most Online (within 30 mins)
      7,748

    MaryLou N
    Newest Member
    MaryLou N
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I agree, there can be contamination at many points--milling is another possible source of contamination for any flours.
    • trents
      Keep in mind that with manufactured food products, "gluten free" doesn't equate to no gluten. Things that are naturally gluten free can be cross-contaminated with gluten in the field, in shipping and in processing. In the U.S. companies can use the gluten free label as long as the product doesn't exceed 20ppm of gluten. That amount still may cause a reaction in some people.
    • deanna1ynne
      Dd10 was tested for celiac four years ago bc two siblings were dx’d (positive labs and biopsies). Her results at the time were positive ema  and ttg (7x the UL), but a negative biopsy. We checked again three months later and her ttg was still positive (4x the UL), but ema and biopsy were negative. Doc said it was “potential celiac” and to keep eating gluten, but we were concerned about harming her growth and development while young and had her go gluten-free because we felt the labs and ema in particular were very suggestive of early celiac, despite the negative biopsies. She also had stomach aches and lethargy when eating it. We just felt it’d be better to be safe than sorry. Now, four years later, she doesn’t want to be gluten-free if she doesn’t “have to be,” so underwent a 12 week gluten challenge. She had labs done before starting and all looked great (celiac panel all negative, as expected.) Surprisingly, she experienced no noticeable symptoms when she began eating gluten again, which we felt was a positive sign. However, 12 weeks in, her labs are positive again (ttg 4x the UL and ema positive again as well). Doc says that since she feels fine and her previous two biopsies showed nothing, she can just keep eating gluten and we could maybe biopsy again in two years. I was looking up the ema test and the probability of having not just one but two false positives, and it seems ridiculously low.  Any advice? Would you biopsy again? She’s old enough at this point that I really feel I need her buy-in to keep her gluten-free, and she feels that if the doc says it’s fine, then that’s the final word — which makes me inclined to biopsy again and hope that it actually shows damage this time (not because I want her to have celiac like her sisters, but because I kind of think she already does have it, and seeing the damage now would save her more severe damage in the long run that would come from just continuing to eat gluten for a few more years before testing again.)  Our doc is great - we really like him. But we are very confused and want to protect her. One of her older sibs stopped growing and has lots of teeth problems and all that jazz from not catching the celiac disease sooner, and we don’t want to get to that point with the younger sis. fwiw- she doesn’t mind the biopsy at all. It’s at a children’s hospital and she thinks it’s kind of fun. So it’s not like that would stress her out or anything.
    • Inkie
      Thanks for the replies. I already use a gluten-free brand of buckwheat flakes I occasionally get itchy bumps. I'm still reviewing all my food products. I occasionally eat prepackaged gluten-free crackers and cookies, so I'll stop using those. I use buckwheat flakes and Doves Farm flour as a base for baking. Would you recommend eliminating those as well? It's a constant search.
    • Wheatwacked
      Gluten free food is not fortified with vitamins and minerals as regular food is.  Vitamin deficiencies are common especially in recently diagnosed persons,  Get a 25(OH)Vitamin D blood test. And work on raising it.  The safe upper blood level is around 200 nmol/L.    "Low serum levels of 25(OH)D have been associated with increased risk of autoimmune disease onset and/or high disease activity. The role of vitamin D in autoimmune diseases   🏋️‍♂️Good job!   I find the commercial milk will give me mild stomach burn at night, while pasture/grassfed only milk does not bother me at all.  While you are healing, listen to your body.  If it hurts to eat something, eat something else.  You may be able to eat it later, or maybe it is just not good for you.  Lower your Omega 6 to 3 ratio of what you eat.  Most omega 6 fatty acids are inflammation causing.    The standard american diet omega 6:3 ratio is estimated at upward of 14:1.  Thats why fish oil works
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.