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Ham has 4 legal names. Each one tells you how much water is in it. USDA sorts cured ham by how much protein is left once the brine goes in. Plain ham has to be at least 20.5% protein in the lean. Pump it down to 18.5% and it has to say ham with natural juices. At 17%, about 10% brine, it's ham, water added. Below that it's ham and water product, and the label has to print the number, like 35% of weight is added ingredients. That qualifier is part of the name by law, in letters 3/8 of an inch tall. Hormel Cure 81 is ham with natural juices. Smithfield Virginia Ham is ham, water added. Hormel's foodservice sandwich ham is ham and water product, 36% added. Hillshire Farm deli ham in the tub says up to 28% of a seasoning solution. Every one of them is cured with the same brine, water, salt, dextrose, sodium phosphates, sodium erythorbate and sodium nitrite. The only thing that changes the name is how much water stayed in the meat. The holiday spiral is usually the natural juices class. Deli ham is usually the water product class, which is why a slice is wet.