Yes, most are already cured in some fashion (sugar, brined, salt, nitrates, smoked, etc.) and the label will indicate which method used. Buying a fresh (uncured) ham usually requires a direct-from-butcher purchase. But it doesn't mean you cannot can cured ham. Just that it isn't recommended because (1) it is double processing, (2) results in a less than high quality product, (3) curing alone doesn't necessarily kill bacteria or defat the pork.

So you need to use the hot pack (not raw pack) method and that requires partially pre-cooking the ham first so it is well heated through and trimmed and defatted as much as possible. Only then should you pressure can it.

https://nchfp.uga.edu/how/can_05/strips_cubes_chunks.html

Hope this helps.

Dave