I have done a lot of reading on it and one of the problems is the way it is cured.
If it is brine cured or dry salt cured.
It is beyond me why anyone would want to can a dry cured ham.
Thew information is out there, they just dont want to stick their necks out and I done blame them.
Way too many variables to consider.
Where as large canning companies have their own lab experts that test their products and the way they do it.
Plus the canning process is way different than how we do it at home.
Something you simply cant do on a stove with a pressure canner.
The food in the plastic pouches on a shelf still creeps me out.
Worth