The tinned hams, replete with the gelatinous juices they cooked in, have been around for at least a half century. About 25 years ago producers introduced those long sleeved "boneless hams" containing 10% of that gelatin, only it was injected into the ham for better "mouth feel."

Mouseprint did an article on how the 10% was upped to 35%, and the package is identical, except it can no longer be sold as "ham," but as "Ham and Water Product."

No, I don't like the idea of paying extra for water (and gelatin) but I'll trust the Federally inspected meat plant for sanitary conditons before I trust some of the local store meat departments.