On Jun 4, 7:46*am, Melba's Jammin' > wrote:
> In article >,
>
> *Sqwertz > wrote:
> > Cooks brand ham: *"A water and ham product": *25% of weight is
> > added water. *Still more expensive than the Smithfiled wet-cured
> > hams ("Ham in natural juices" - the best quality).
> > -sw
>
> Man, you just stomped on my heart and smashed that sucker flat. *Cook's
> have been my favorite ham for a very long time. *And I, who screams
> about Hormel's added "flavor solution" all the time, absolutely missed
> (wasn't even looking for it) that "23% of weight is added ingredients"
> statement. *I weep for sad. *After reading your post I thought maybe
> they don't do that to all their hams -- maybe just the ones that go to
> Walmart--and I didn't get mine there. *No such luck. *:-( *:-( *<8*(
>
> --
> Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
> Updated 4-24-2010 with food story and pictures

My best grrrrrrr is for the Hormel pork in the butcher's case - it is
ALL injected, but when they pull 2 or 3 pork chops out from the
display window, there isn't any sign saying so - it's pretending to be
"real" pork. Fie on them.

N.