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

Honey Baked Ham


GFreeMO

Recommended Posts

GFreeMO Proficient

With Thanksgiving just around the corner, because of a poultry allergy, I am looking for a ham. I read that the Honey Baked Hams are now gluten free. Has anyone had any luck with these?


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



Celiac.com Sponsor (A8-M):



bigbird16 Apprentice

Honey Baked Hams are gluten free. They changed their recipe I think about two years ago. Here you can find all of the nutritional information on their hams: Open Original Shared Link . I'm very sensitive, and I've never had a problem with their hams. Happy eating!

Cinderella10 Newbie

I've done really well with Honey Baked Ham, too. Good stuff.

GFreeMO Proficient

Great!!! I will be getting one for Thanksgiving. Another "normal" food I can serve that we ALL can enjoy. :)

Nor-TX Enthusiast

Honey Baked Hams are gluten free. They changed their recipe I think about two years ago. Here you can find all of the nutritional information on their hams: Open Original Shared Link . I'm very sensitive, and I've never had a problem with their hams. Happy eating!

I checked their website and could not find anything that indicated the ham was gluten-free. Did you actually see a statement?

kareng Grand Master

Might check this link to Gluten Freeville. It talked to Honey Baked Ham to get the scoop. Yes, the meats are gluten-free.

Open Original Shared Link

For some reason I can't get it to work.This is what it says.

Update on Honey Baked Hams & Turkeys gluten-free Status

November 3, 2010 by Nancy

Filed under News

3 Comments

XHello there Facebook friend! If you like this article, please help spread the word by sharing this post with your friends.

Powered by WP Greet Box WordPress PluginI spoke to Bill Walters, Customer Relations Manager at Honey Baked today and he read Lindsay’s post with me (below):

“Question: I saw a post that Honey baked Hams sent a confirmation that they are gluten-free……..However, I called our local one and spoke with a manager who said no they are not. When I called corp. they stated they are all “Franchised” and can use “within a range” what they choose. When I went into the local store every thing (meat wise) had some form of “wheat, caramel color from an unknown source, etc.” Can you help me figure out why one person got a confirmation and the chain is telling and showing me different?”

As of two years ago, their glazes are Gluten Free, and their meats have always been gluten free. They have many products with gluten – sides and gravies, etc, but not the ham and turkey. He personally contacted the different divisions to be sure everyone had adopted the allergen-friendly glazes and found that they had. (Their modified food starch is corn based and the caramel color doesn’t contain gluten.)

Lindsay was told that since the stores are franchised, they can use products “within a range” and some may choose to use glazes with gluten. Not true, according to Mr. Walters. They must use the proprietary Honey Baked glazes, which have been gluten free for the past two years.

Honey Baked, as with other large corporations, is constantly addressing the challenge of keeping the customer service phone employees educated on all the issues they must know about, including gluten issues. Mr. Walters read Lindsay’s post and assured me that the phone information she received was in error.

This statement is on their website and was confirmed when I sent an email and now also by the Customer Service Manager:

Click here for nutritional information

*** You are now free to enjoy any of our signature meats (HoneyBaked Ham, Sliced & Glazed Turkey, Hickory Boneless Ham) without wheat gluten!

The ingredients listed below come from their nutrition page and don’t contain wheat or gluten according to Mr. Walters:

Sliced and Glazed Turkey

Ingredients: Turkey Breast, Turkey Broth, Dextrose, Salt, Sodium Lactate, Sodium Phosphate, Sodium Diacetate. Glazed With Sugar, Gelatin, Paprika (Color), Maltodextrin, Food Starch – Modified, Dextrose, Refinery Syrup, Honey, Spices, Natural Flavoring, Brown Sugar. Invert Sugar.

Roasted and Smoked Turkey

Ingredients: Turkey Breast Meat, Turkey Broth, Potassium Lactate, Seasoning [salt, Dextrose, Sugar, Natural Flavor, Artificial Maple Flavor (Sugar, Modified Food Starch, Caramel Color, Natural Flavors, Maltodextrin, Corn Syrup)], Salt, Sodium Phosphate, Sodium Diacetate, Sodium Nitrite. Glazed With Sugar, Gelatin, Paprika (Color), Maltodextrin, Food Starch – Modified, Dextrose, Refinery Syrup, Honey, Spices, Natural Flavoring, Brown Sugar. Invert Sugar.

Boneless Ham

Ingredients: Ham Cured With Water, Salt, Sodium Lactate, Sugar, Sodium Phosphate, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite. Glazed With Sugar, Gelatin, Paprika (Color), Maltodextrin, Food Starch – Modified, Dextrose, Refinery Syrup, Honey, Spices, Natural Flavoring, Brown Sugar. Invert Sugar.

Honey Baked Ham

Ingredients: Ham Cured with Water, Salt, Contains 2% or less of Sugar, Sodium Lactate, Sodium Phosphate, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite. Glazed with Sugar, Gelatin, Paprika (Color), Maltodextrin, Food Starch – Modified, Dextrose, Refinery Syrup, Honey, Spices, Natural Flavoring, Brown Sugar, Invert Sugar.

Nor-TX Enthusiast

I just called the location in North Dallas and he said the spiral hams are totally gluten free!!! Guess what we are eating on the 25th! :rolleyes:


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



Celiac.com Sponsor (A8-M):



GFinDC Veteran

Hormel makes some gluten free hams you can buy in a supermarket. Not the same as Honey baked but just another option. Here is a link to their gluten-free product list. Check out the Cure 81 hams.

Open Original Shared Link

lovegrov Collaborator

No luck involved. They have been gluten-free for a while. Nothing to fear there.

richard

luvs2eat Collaborator

Honey Baked Hams are gluten free. They changed their recipe I think about two years ago. Here you can find all of the nutritional information on their hams: Open Original Shared Link . I'm very sensitive, and I've never had a problem with their hams. Happy eating!

Having nothing to do w/ anything... that's the cutest puppy I've ever seen!!

Archived

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

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,331
    • Most Online (within 30 mins)
      7,748

    Kristy2026
    Newest Member
    Kristy2026
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
×
×
  • 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.