Hubbry Logo
Turkey hamTurkey hamMain
Open search
Turkey ham
Community hub
Turkey ham
logo
8 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Turkey ham
Turkey ham
Turkey ham
View on Wikipedia
from Wikipedia
Sliced turkey ham

Turkey ham is a processed meat product made from cooked or cured turkey meat, water and other ingredients such as binders. Turkey ham products contain no pork products. Several companies in the United States produce turkey ham and market it under various brand names. It was invented c. 1975 by Jennie-O, who first introduced it to consumers that year. Around January 1980, the American Meat Institute tried to ban use of the term "turkey ham" for products that are composed solely of turkey and contain no pork. Turkey ham may also be used as a substitute for bacon where religious restrictions forbid the consumption of pork.

Overview

[edit]

Turkey ham is a processed meat product made primarily from cooked or cured turkey meat and water, formed into the shape of a ham and often sold pre-sliced.[1][2] It is a ready-to-eat product that can be consumed cold or heated.[3]

Production

[edit]

Turkey ham is produced from turkey meat such as cured turkey thigh meat and other meat from the animals, which can be machine-deboned.[4] Contrary to the product's name, turkey ham products do not contain ham and pork products.[5] Some turkey ham products are manufactured with added water, which adds moisture and weight, and some include binders, which serves to bind the moisture and fat in the meat to improve texture.[6][7] Turkey ham is sometimes flavored to resemble the flavor of ham.[5] Turkey ham typically has a 5 percent fat content, and some turkey hams are produced as fat-free.[3][8] Turkey hams are typically produced in two sizes, whole and half-sized.[3]

Some U.S. producers and brands of turkey ham include Butterball, Cargill, Jennie-O, Louis Rich, Norbest and Oscar Mayer.[9][10][11][12]

History

[edit]
Jennie-O brand turkey ham. Jennie-O first introduced turkey ham to U.S. consumers in 1975.

Turkey ham was developed by Jennie-O and was first introduced to American consumers by the company in 1975.[a] Turkey ham was a successful venture for Jennie-O, as the processed meat brought in revenues that were ten times higher compared to those the company realized from unprocessed turkey thighs.[13]

Labeling

[edit]

Around January 1980, the American Meat Institute (AMI) attempted to ban the use of the term "turkey ham" for products that contain no ham and are entirely composed of turkey, which the AMI described as "flagrant consumer deception".[5] Use of the term "turkey ham" for such products was also opposed by some ham producers in the United States.[5] Circa this time, the U.S. government began requiring turkey ham producers to include the words "cured turkey thigh meat" on turkey ham packaging.[5] In 2010, it was written in the Handbook of Poultry Science and Technology, Secondary Processing that the term "cured turkey thigh meat" always followed the words "turkey ham" on American turkey ham packaging.[3]

Nutrition and Health

[edit]

Turkey ham is generally considered a lean processed meat, with a typical serving (100 grams) containing approximately 118 kilocalories, 16 grams of protein, 4 grams of fat (including 1.2 grams of saturated fat), 3.1 grams of carbohydrates, 909 milligrams of sodium, and 64 milligrams of cholesterol.[14] It supplies moderate amounts of iron, phosphorus, selenium, and vitamin B12.

Compared to traditional pork ham, turkey ham is typically lower in calories, total fat, and cholesterol, making it a popular choice for those seeking lower-fat or pork-free alternatives.[15] Sodium content is often high, sometimes delivering over 40% of the recommended daily intake per 100 gram serving.[14]

As a processed meat, turkey ham may contain preservatives such as nitrites or nitrates. Health authorities recommend moderation in consumption of processed meats, as excessive intake is associated with increased risks for certain chronic diseases.[16]

Nutritional values and ingredients may vary by brand or preparation. Some options are marketed as “extra lean” or “low sodium” to meet specific dietary preferences.[17]

See also

[edit]

The dictionary definition of turkey ham at Wiktionary

Notes

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Turkey ham

View on Grokipedia
from Grokipedia
Turkey ham is a ready-to-eat processed meat product made from cured thigh meat of turkey, shaped and flavored to mimic the taste, texture, and appearance of traditional pork ham, while containing no pork. Under U.S. federal regulations, turkey ham must be fabricated from boneless turkey thigh meat with the skin and attached surface fat removed, and it may be either smoked or unsmoked. The meat is cured using approved ingredients including salt, sugars, phosphates, flavorings, spices, and water, with the cooked weight not exceeding the original uncooked thigh meat weight to ensure quality and consistency. Labeling requirements specify that the product name must prominently feature "Turkey Ham" with an accompanying qualifier "Cured Turkey Thigh Meat" in clear, readable type; if the product is chunked (pieces at least 1/2 inch) or ground (smaller particles), it must also indicate "Chunked and Formed" or "Ground and Formed" accordingly. This standardization, governed by the USDA's Food Safety and Inspection Service, ensures consumer clarity and distinguishes it from actual ham, which derives from pork. Introduced to American consumers in 1975 by Jennie-O Turkey Store, turkey ham emerged as an innovative use for turkey thighs, transforming a lower-value cut into a versatile deli-style product that boosted industry revenue. It gained popularity as a pork alternative for dietary, health, or religious reasons, often sliced for sandwiches, salads, or as an ingredient in cooked dishes. Nutritionally, it offers a leaner profile than pork ham, providing about 118 calories, 4 grams of fat, and 18 grams of protein per 100 grams serving, making it a favored option in reduced-fat meal preparations.

Overview

Definition

Turkey ham is a processed poultry product fabricated exclusively from turkey meat, primarily the boneless thigh portion, which is cured, smoked, or cooked to replicate the flavor, texture, and appearance of traditional . Unlike pork ham, it contains no pork products whatsoever, positioning it as a viable alternative for individuals adhering to dietary restrictions, religious prohibitions on pork such as those in or , or health-focused preferences for leaner options. Under (USDA) regulations, turkey ham must be made from turkey thigh meat with the skin and surface fat removed, ensuring it qualifies as a ready-to-eat item. The product typically incorporates along with binders and other approved additives to achieve its characteristic form and consistency, while the cooked weight cannot exceed that of the original raw turkey thigh meat to maintain quality standards. This composition emphasizes the turkey as the core ingredient, distinguishing it from other processed meats that may blend multiple proteins. The "turkey ham" derives from the ham's historical association with the hind leg or of an animal, combined with the curing and shaping techniques that mimic processing, rather than denoting the of origin. This terminology highlights the product's intent to evoke the familiar qualities of while clarifying its base through mandatory labeling, such as "cured turkey meat."

Characteristics

Turkey ham features a savory and smoky flavor profile, often with subtle notes of from the curing , while being notably leaner and less fatty than due to the use of turkey . Its texture is firm yet moist and sliceable, achieved through forming the cured turkey into cohesive logs or nuggets that ensure uniformity without a spongy or porous feel. The appearance of turkey ham is characterized by a pinkish-red to hue, resulting from curing agents that mimic the color of traditional smoked hams, with no excessive voids, fat pockets, or signs of deterioration for optimal visual appeal. Common variations include boneless whole nuggets, pre-sliced deli-style portions, and larger formed logs, all typically 4 to 5 inches in diameter for consistent shaping and ease of use. For storage, turkey ham requires at or below 40°F (4°C) and, once opened, lasts 3 to 5 days in the , while vacuum-sealed unopened packages can endure up to 2 weeks; freezing extends usability to 1 to 2 months, with thawed product lasting 3 to 5 days under . Vacuum-sealing helps preserve freshness by preventing exposure to air and .

Production

Ingredients

Turkey ham is primarily composed of , including up to 15% ground trimmings, with no , surface , or mechanically separated allowed, which provide the essential protein base and must form the majority of the product, with the cooked weight not exceeding that of the fresh uncured per USDA standards. Up to 15% ground trimmings may be included without separate declaration to enhance yield while maintaining the character. Binders and stabilizers such as modified food starch, isolated , sodium phosphates, and are added to retain moisture, improve binding, and ensure structural integrity during processing. Flavor enhancers including dextrose, salt, raw sugar, , and spices are incorporated to replicate the savory, slightly sweet profile of traditional ham. Curing agents like synthetic or natural sources such as are used for preservation, color fixation, and flavor development, with approved levels ensuring safety and compliance. Water is added during formulation, often up to 20% in products labeled as "water added," to increase tenderness and yield while adhering to regulatory minimums for meat content.

Processing Methods

The production of turkey ham begins with the initial preparation of raw turkey thighs, which are deboned, skinned, and trimmed to remove excess fat and connective tissue. The thigh meat is then ground or flaked using industrial equipment with plate openings typically ranging from 0.5 to 1 inch for larger pieces and finer screens (0.125 inch or less) for trimmings, which are limited to no more than 15% of the total meat block to maintain product quality. This size-reduced meat is mixed with water (up to 20% of the formulation), salts, phosphates, and binders such as soy or milk proteins to extract myofibrillar proteins and form a stable emulsion that binds the mixture together, ensuring a uniform texture in the restructured product. Following preparation, the emulsified mixture is formed into shapes resembling traditional logs or molds, often through into fibrous casings or into forms with diameters of 4 to 5 inches. To enhance moisture retention and flavor penetration, the formed product is frequently injected with a solution containing salts and curing agents like , achieving an uptake of 10-20% by weight, before being massaged or tumbled to distribute the brine evenly and promote protein binding. This step occurs within 48 hours of size reduction, with the product held at temperatures between 26°F and 40°F to initiate curing without . Curing follows forming, typically via wet methods using the injected for 24-48 hours under controlled to allow salt and reaction for preservation and color development, though dry curing with salt rubs is less common for restructured turkey ham. Subsequently, the cured product undergoes at low temperatures of 140-160°F for several hours to impart flavor and a exterior color, using either traditional wood smoke, , or smoke-impregnated casings, as specified on the label. This step enhances aroma compounds while avoiding excessive drying. Cooking completes the thermal processing, where the smoked logs are baked or steamed in ovens or cookers to reach a minimum internal of 165°F, ensuring pathogen destruction such as , with the process monitored to prevent overcooking and maintain juiciness. After cooking, the product is rapidly chilled to 40°F or below within hours, often using blast chillers, to halt bacterial proliferation and set the gel structure formed by the . Finally, the chilled turkey ham is sliced to uniform thickness (typically 1-2 mm for deli use) using high-speed slicers under sanitary conditions to minimize contamination, or left whole for retail packaging. Sliced portions are vacuum-sealed or placed in modified atmosphere packaging to extend , while whole logs are wrapped and frozen to 0°F within 72 hours if not sold fresh, with metal detection and weight verification ensuring compliance before distribution.

History

Origins

Prior to the 1970s, the turkey industry faced challenges with underutilized dark meat, as consumer preferences strongly favored the milder white breast meat, leaving thighs and legs as surplus byproducts that sold at significantly lower prices—often one-fifth to one-third the value of white meat. This imbalance stemmed from the post-World War II expansion of turkey farming, which boomed to meet holiday demand for whole birds, resulting in abundant, cheaper dark meat portions that processors sought to repurpose for economic viability. The motivation to invent turkey ham arose from the need to transform these underused turkey thighs into a value-added product mimicking the popular pork , thereby expanding market appeal and reducing waste in the sector. Early experimentation began in academic and industry settings, where researchers explored curing and smoking techniques on turkey dark to replicate the texture and flavor of traditional hams. Pioneering work by professor in the mid-20th century laid the groundwork, developing prototypes through informal trials that integrated processing innovations to broaden consumer acceptance of dark products. These efforts by scientists and Midwest processors in the early focused on ham-like curing methods to leverage the abundant supply, culminating in the product's commercial introduction around 1975.

Commercial Development

was first commercialized in the United States in 1975 by Turkey Store, which developed the product using thigh —a less desirable cut at the time—to create a higher-value deli item and increase revenue streams for the industry. The product's launch sparked controversy, with producers challenging the 'ham' labeling in 1976, leading to USDA regulations requiring qualifiers like 'cured ' to prevent consumer confusion. During the 1980s, the product gained broader adoption as other major producers entered the market, including , which launched its first branded deli meats in 1981 and introduced pre-packaged turkey lunchmeats by 1986. further expanded availability after acquiring in 1986, aligning with emerging health trends that promoted leaner alternatives to traditional products amid growing consumer concerns over fat and in the late 1980s. The and saw significant growth in turkey ham demand, driven by the popularity of low-fat processed meats as part of broader dietary shifts toward healthier options. By 2025, while discontinued its turkey ham line in late 2022 amid shifting preferences toward fresher or plant-based alternatives, with further adjustments such as the 2024 closure of a harvesting facility, the product remains available through specialty brands such as and select Hormel offerings. Turkey ham has since become a staple in U.S. deli sections, contributing to the turkey industry's diversification and helping the deli turkey subcategory reach approximately $1.7 billion in sales by the early 2020s.

Culinary Uses

Preparation

Turkey ham, being a ready-to-eat cured product made from turkey meat, requires careful handling to ensure and optimal texture. If purchased frozen, thaw it in the using the safest method, allowing 24 to 48 hours for whole pieces depending on size (approximately 24 hours per 4 to 5 pounds) to prevent while preserving and firmness. Once thawed or if bought fresh, store turkey ham in the refrigerator at 40°F (4°C) or below immediately after purchase. Unopened vacuum-sealed packages can last up to 2 weeks or the "use by" date, while opened or store-wrapped turkey ham should be consumed within 3 to 5 days to minimize spoilage risks. Always keep it tightly wrapped or in its original packaging to avoid cross-contamination with other foods. For serving, turkey ham's versatility allows it to be enjoyed cold, such as thinly sliced for sandwiches, without further cooking, distinguishing it from fresh turkey cuts that require full preparation. When heating is desired—whether whole or in portions—bake it uncovered in a shallow pan at 325°F (163°C) for 15 to 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) to eliminate potential pathogens like , which can survive in ready-to-eat meats. Use a food thermometer inserted into the thickest part to verify , and avoid overcooking to retain juiciness. Enhance flavor during by applying a simple glaze, such as a mixture of and mustard, brushed on in the last 15 to 20 minutes of heating; this caramelizes the surface without compromising safety. After preparation, any leftovers should be cooled quickly and refrigerated within 2 hours, reheated only once to the same 165°F internal temperature if served again.

Common Dishes

Turkey ham is a versatile ingredient commonly featured in sandwiches and wraps, where its mild, smoky flavor complements layered preparations. It can be used in club sandwiches stacked with , , , cheese, and between toasted slices, often secured with toothpicks for easy handling. Similarly, turkey ham can be incorporated into Monte Cristo sandwiches alongside turkey or cheese, dipped in an egg batter, fried until golden, and dusted with , providing a sweet-savory contrast popular for or lunch. In breakfast dishes, turkey ham serves as a lean substitute for traditional , diced and folded into omelets with eggs, cheese, and for a protein-rich start to the day. It also appears in quiches, where small cubes are mixed into the egg custard and baked in a pastry crust, enhancing flavor without overpowering the dish. As an alternative in , turkey ham tops poached eggs and English muffins, drizzled with for a lighter variation of the classic. For holiday meals, turkey ham is frequently sliced thin and arranged on platters for or gatherings, often glazed with or mustard to mimic ham's appeal while accommodating dietary preferences. It pairs well with traditional sides such as scalloped potatoes, green beans, or dinner rolls, contributing to festive spreads that serve multiple guests. Turkey ham enhances salads and appetizers through cubing or slicing, adding a savory element to chef salads that include mixed greens, hard-boiled eggs, cheese, tomatoes, and cucumbers, dressed simply with . For charcuterie boards, it is skewered with fruits, cheeses, and crackers, offering a non-pork option that maintains the board's variety and visual appeal. Internationally, turkey ham adapts to versions of Western dishes, such as the croque-monsieur, where it can replace between slices with and , grilled until bubbly and served in Muslim communities seeking familiar comfort foods.

Nutrition and Health

Nutritional Profile

Turkey ham provides a nutrient-dense profile typical of cured products, with nutritional values varying slightly based on formulation and processing. A standard of 2 ounces (56 grams), equivalent to one or two slices, typically contains 60-80 calories, 9-10 grams of protein, and 1-3 grams of , the majority of which derives from the dark meat of turkey thighs used in production. This content is predominantly unsaturated, contributing to its lower overall compared to alternatives. In terms of macronutrients, turkey ham is a good source of protein, comprising approximately 16-18% of its weight, which supports muscle maintenance and . It contains 1-2 grams of carbohydrates per serving and features moderate sodium levels of 500-700 milligrams due to the curing process. These attributes make it a suitable option for low-carb dietary patterns, though portion control is advisable given the sodium concentration. Key micronutrients in turkey ham include such as niacin (about 2.3 milligrams per serving, or 14% of the daily value) and (around 0.04 milligrams, or 2% DV), along with (21 micrograms, or 38% DV) and (1.2 milligrams, or 11% DV). Iron content is relatively low at 0.6 milligrams per serving (3% DV), notably less than in red meats like . Brand variations influence the profile; uncured versions, which avoid synthetic nitrates and use natural alternatives like , maintain similar macronutrients but may have marginally lower sodium or additive levels. Leaner cuts, often labeled as 97% fat-free, can reduce fat to under 2 grams per serving while preserving protein content. Compared to traditional ham, turkey ham is leaner, offering about 50% less fat (e.g., 1-3 grams versus 4-6 grams per 56-gram serving), though sodium levels remain comparable at around 600-800 milligrams. This positions turkey ham as a lower-calorie alternative with 60-80 calories per serving versus 80-100 for equivalents.
NutrientAmount per 2 oz (56 g) Serving% Daily Value*
Calories60-803-4%
Protein9-10 g18-20%
Total Fat1-3 g1-4%
Carbohydrates1-2 g1%
Sodium500-700 mg22-30%
Niacin (B3)2.3 mg14%
0.04 mg2%
21 mcg38%
1.2 mg11%
Iron0.6 mg3%
*Based on a 2,000-calorie diet; values approximate and sourced from USDA data for representative turkey ham products.

Health Considerations

Turkey ham offers several potential health benefits compared to traditional , primarily due to its lower content of and , which can support heart-healthy diets by reducing the risk of . Additionally, as a high-protein , it aids in muscle maintenance and repair, making it a suitable option for athletes or individuals focused on protein intake without the higher fat levels found in red meats. The U.S. Dietary Guidelines recommend reducing consumption of red and processed meats, suggesting alternatives like turkey products to lower associated risks, including . However, turkey ham also presents notable health risks, particularly from its high sodium content, which can contribute to hypertension and increase the strain on the cardiovascular system if consumed excessively. Furthermore, if turkey ham contains nitrates used in curing, high-heat cooking methods may lead to the formation of nitrosamines, compounds linked to potential cancer risks, including colorectal and stomach cancers. As a processed meat, turkey ham is classified by the World Health Organization's International Agency for Research on Cancer (IARC) as Group 1 carcinogenic to humans, based on sufficient evidence linking processed meat consumption to colorectal cancer. Individuals with sensitivities should be aware of possible allergens such as soy or gluten from added binders in processed varieties. Dietary recommendations emphasize moderation in turkey ham consumption to mitigate these risks; for instance, the advises limiting daily sodium intake to less than 2,300 milligrams, ideally 1,500 milligrams for those with . Opting for uncured or low-sodium versions can further reduce exposure to nitrates and excess salt, while its low-carbohydrate profile makes it compatible with diets like keto. Overall, turkey ham can be part of a balanced diet when chosen mindfully and paired with nutrient-dense foods to offset potential drawbacks.

Regulations and Labeling

In the United States, the production and labeling of turkey ham are governed by the Poultry Products Inspection Act (PPIA) and enforced by the (FSIS) of the U.S. Department of (USDA). Under 9 CFR 381.171, turkey ham must be fabricated exclusively from boneless , with the skin and surface attached to the skin removed, as defined in 9 CFR 381.170(b)(5). The product may be smoked or unsmoked and is cured using approved agents, such as those listed in 9 CFR Chapter III, Subchapter E, or 21 CFR Chapter I, Subchapters A and B, along with optional ingredients including cure accelerators, phosphates, flavorings, salt, sugars, spices, dehydrated or onions, and for dissolving or dispersing these components. The cooked weight of the finished product must not exceed the weight of the original prior to curing and processing, ensuring that no net weight is added beyond what occurs during curing. Labeling requirements are strictly defined to prevent consumer confusion with pork ham products. The product name must be "Turkey Ham," with the word "turkey" appearing in the same type size, style, color, and position as "ham," and immediately preceding it without intervening material. It must also include a qualifying statement such as "cured ," in type at least half the size of the product name but no smaller than one-eighth inch in height. If the product is chunked and formed (with pieces at least one-half inch cubes) or ground and formed (with pieces smaller than one-half inch cubes), additional qualifiers like "chunked and formed" or "ground and formed" must appear immediately after the product name in similar type size. All turkey ham production falls under mandatory federal inspection as required by the PPIA (21 U.S.C. §§ 451 et seq.), with FSIS providing continuous oversight at processing establishments to ensure sanitary conditions, proper labeling, and prevention of adulteration. For ready-to-eat (RTE) products like turkey ham, FSIS conducts a regulatory microbiological testing program that includes verification for pathogens such as Salmonella, with sampling protocols designed to assess process control and public health risks. Non-compliance, including mislabeling turkey ham without the required "turkey" specifier or false claims implying it is pork ham, constitutes a violation under 21 U.S.C. § 457 (misbranded poultry products) and is punishable under 21 U.S.C. § 461 by a fine of up to $10,000, imprisonment for up to three years, or both; repeat offenses carry enhanced penalties of up to $20,000 in fines or five years imprisonment. Internationally, standards vary by market, but in the , turkey ham as a processed product must comply with general rules for foodstuffs of animal origin under Regulation (EC) No 853/2004 and marketing standards for meat under Regulation (EU) No 543/2008, which emphasize compositional integrity, minimal processing additives, and accurate labeling without specific minimum meat content thresholds equivalent to U.S. rules. For markets requiring certification, organizations such as the Islamic Food and Nutrition Council of America (IFANCA) verify that turkey ham is produced from turkey slaughtered according to Islamic rites (zabiha), free of derivatives or alcohol-based additives, and processed in dedicated facilities to avoid cross-contamination. Compliance with these standards is audited through on-site inspections and ingredient reviews to ensure adherence to Sharia-compliant dietary guidelines.

Marketing Practices

Turkey ham is frequently marketed as a lean alternative to traditional , highlighting its lower content and higher protein profile to appeal to health-conscious consumers. Brands such as emphasize that their turkey ham contains 3.5 grams of total and 10 grams of protein per 2-ounce serving, positioning it as a nutritious deli meat option suitable for everyday meals. Similarly, promotes its extra lean turkey ham as a low-calorie choice with 60 calories per serving, underscoring its role as a healthier substitute in sandwiches and salads. Additional claims often include -free status, as seen in products from and FUD, which certify their turkey ham as free from to attract those with dietary restrictions. Uncured varieties, using natural nitrates like , are also common, with offering an uncured turkey ham that avoids synthetic preservatives while maintaining flavor. Marketing efforts further stress the absence of to target religious markets, particularly Muslim and Jewish consumers seeking or kosher alternatives. Deen Halal explicitly brands its turkey as certified , emphasizing ethical slaughter and pork-free composition to serve niche demographics in the growing U.S. food sector. Midamar Halal promotes its turkey products, including -style options, as tender and flavorful without , aligning with the expanding market projected to reach significant global value by 2030. For kosher audiences, while traditional is avoided, brands like Empire Kosher market turkey-based deli meats as humane-raised and nitrate-free, indirectly supporting pork-free positioning in Jewish communities. Controversies surrounding turkey ham marketing peaked in the , with lawsuits challenging the use of the term "ham" as misleading due to its association with products. In American Meat Institute v. (1980), industry groups sought to enjoin the USDA from approving "Turkey Ham" labels, arguing it deceived consumers into believing the product contained ; the court upheld the labeling with requirements for "turkey" to appear prominently to prevent confusion. These disputes, extending into the through regulatory refinements, led to stricter USDA standards mandating clear qualifiers like "made with turkey thigh meat" to ensure transparency and resolve consumer misperceptions. Branding strategies often position turkey ham as a versatile, healthy deli essential, with leading campaigns that highlight its savory dark meat flavor akin to holiday ham but suitable for year-round use in buffets and meals. This approach targets broad audiences by emphasizing affordability and convenience, as seen in Jennie-O's promotions of lean varieties for budget-friendly family cooking. Post-2020 consumer trends reflect challenges from the rise of plant-based alternatives, which have captured in the category and pressured traditional products like turkey . The plant-based segment grew to an estimated USD 705.7 million globally in 2025, driven by health and ethical concerns, indirectly competing with turkey in sandwiches and deli applications. Despite this, turkey maintains steady demand in quick-service outlets, such as Subway's turkey-based sandwich options, where it serves as a reliable protein amid fluctuating plant-based availability. Early advertising history for turkey ham traces to the 1970s, when launched campaigns promoting turkey products' affordability and versatility as economical alternatives to pricier meats during economic shifts. These efforts, building on the company's post-1940s expansion, featured print and broadcast ads showcasing turkey ham in diverse recipes to encourage household adoption.

References

  1. https://ask.usda.gov/s/article/What-is-ham
  2. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/hams-and-food-safety
  3. https://www.law.cornell.edu/cfr/text/9/381.171
  4. https://www.tastingtable.com/1413578/what-is-turkey-ham-taste/
  5. https://fdc.nal.usda.gov/fdc-app.html#/food-details/171623/nutrients
  6. http://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/hams-and-food-safety
  7. https://www.canr.msu.edu/news/country_cured_fresh_or_smoked_ham_what_is_the_difference
  8. https://www.ecfr.gov/current/title-9/chapter-III/subchapter-A/part-381/subpart-P/section-381.171
  9. https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1988.tb09255.x
  10. https://www.ams.usda.gov/sites/default/files/media/Final%20FPPS%20-Smoked%20Turkey%20Ham%20Products%20-%20March%202025.pdf
  11. https://repository.lib.ncsu.edu/bitstreams/d32bcd89-9b10-445f-b38f-70a77c1f3d63/download
  12. https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts
  13. https://www.usatoday.com/story/life/health-wellness/2024/10/20/how-long-is-deli-meat-good-for/75594736007/
  14. https://www.fsis.usda.gov/sites/default/files/import/Labeling-Policy-Book.pdf
  15. https://www.hormelfoodservice.com/products/jennie-o-original-turkey-ham-20-water-added-2pc/
  16. https://www.hormelfoodservice.com/products/jennie-o-all-natural-uncured-turkey-ham-sliced-5-oz-12-1-5-lb/
  17. https://www.ams.usda.gov/sites/default/files/media/QAD%20622C%20Turkey%20Ham.pdf
  18. http://download.poultryandmeatprocessing.com/v01/SciPoultryAndMeatProcessing%20-%20Barbut%20-%2012%20HACCP%20in%20Cooking%20-%20v01.pdf
  19. https://extension.oregonstate.edu/animals-livestock/poultry-rabbits/curing-smoking-poultry-meat-sp-50-693
  20. https://www.sciencedirect.com/topics/food-science/ground-turkey-meat
  21. https://news.cornell.edu/stories/2006/03/food-and-poultry-scientist-robert-c-baker-dies-age-84
  22. https://www.latimes.com/archives/la-xpm-2006-mar-17-me-baker17-story.html
  23. https://www.nytimes.com/1976/12/13/archives/poultry-industrys-turkey-ham-enrages-pork-producers-turkey-ham-irks.html
  24. https://careers.butterball.com/us/en/blogarticle/the-history-of-butterball
  25. https://pmc.ncbi.nlm.nih.gov/articles/PMC3045642/
  26. https://www.latimes.com/archives/la-xpm-1990-04-26-fo-5-story.html
  27. https://x.com/Jennieo/status/1606815753654738946?lang=bg
  28. https://www.wqow.com/news/wisconsin/jennie-o-plant-in-barron-will-stop-harvesting-turkeys-in-2024/article_00bfb9c2-aa7e-11ee-be01-e37157e4892b.html
  29. https://www.butterball.com/products/turkey-ham
  30. https://www.meatpoultry.com/articles/28940-deli-report-full-steam-ahead
  31. https://www.foodsafety.gov/food-safety-charts/meat-poultry-charts
  32. https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
  33. https://www.cdc.gov/listeria/outbreaks/delimeats-7-24/investigation.html
  34. https://www.thekitchn.com/brown-sugar-ham-glaze-recipe-255487
  35. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe
  36. https://www.jocooks.com/recipes/club-sandwich/
  37. https://www.allrecipes.com/recipe/20803/monte-cristo-sandwich/
  38. https://www.recipetineats.com/ham-and-cheese-omelette/
  39. https://www.smokehouse.com/holiday-feast-combo.html
  40. https://www.allrecipes.com/recipe/8382388/chef-salad/
  41. https://www.theflavorbender.com/turkey-croque-monsieur-croque-madame/
  42. https://www.recipal.com/ingredients/1152-nutrition-facts-calories-protein-carbs-fat-usda-commodity-turkey-ham-dark-meat-smoked-frozen
  43. https://foodstruct.com/food/turkey-ham
  44. https://www.dietaryguidelines.gov/sites/default/files/2020-12/Dietary_Guidelines_for_Americans_2020-2025.pdf
  45. https://www.who.int/news-room/questions-and-answers/item/cancer-carcinogenicity-of-the-consumption-of-red-meat-and-processed-meat
  46. https://www.fsis.usda.gov/policy/food-safety-acts/poultry-products-inspection-act
  47. https://www.fsis.usda.gov/science-data/data-sets-visualizations/microbiology/microbiological-testing-program-rte-meat-and-3
  48. https://www.law.cornell.edu/uscode/text/21/461
  49. https://ifanca.org/halal-certified-products/
  50. https://ifanca.org/certification-process/
  51. https://www.fooducate.com/product/Jennie-O-Turkey-Ham-Lean/887298BC-C0CE-11E2-9B11-1231381A4CEA
  52. https://www.instacart.com/products/20229432-dietz-watson-turkey-ham-extra-lean-1-0-ct
  53. https://www.kingsoopers.com/p/fud-gluten-free-sliced-turkey-ham/0064523001140
  54. https://www.gfsstore.com/en-us/products/690041/
  55. https://www.amazon.com/Deen-Halal-Turkey-Ham-Lb/dp/B08TV62GG8
  56. https://www.midamarhalal.com/collections/turkey
  57. https://www.wegmans.com/shop/product/920137-Natural-Uncured-Turkey-Bacon
  58. https://law.justia.com/cases/federal/district-courts/FSupp/496/64/2350396/
  59. https://gfi.org/wp-content/uploads/2021/01/GFIpetitionNamingConventionsSupplement.pdf
  60. https://www.butterballfoodservice.com/products/turkey-ham-20-water-added/
  61. https://www.citymarket.com/p/jennie-o-extra-lean-turkey-ham/0004222280187
  62. https://www.futuremarketinsights.com/reports/plant-based-ham-market
  63. https://www.choicesmagazine.org/choices-magazine/submitted-articles/what-explains-the-recent-slowing-growth-of-the-plant-based-meat-alternatives-market
  64. https://www3.mnhs.org/mnopedia/search/index/turkey-industry-minnesota
  65. https://www.jennieo.com/who_we_are/our-company/our-history/
Add your contribution
Related Hubs
User Avatar
No comments yet.