Ham is free on Red and Extra Easy - see page 16 of your book.
You must cut off all the fat. The better quality it is, the less likely that it is to have too many additives - meat that is called "reformed" does sometimes have syns because it needs something to stick all the pieces back together!
(I have no idea what turkey ham is - the name doesn't make sense to me! It is either turkey or it is ham - it can't be both! And I don't eat anything from Bernard Matthews anyway, on principle.)