The short answer is no. Here’s why.
While these products are meat, they have a firmer texture than fresh meat. Therefore, heat penetration through these products will be more difficult than with fresh meat. That would mean longer processing times and could lead to unsafe products.
Curing meat creates a drier texture with a higher salt level. This reduces the capability of liquid to absorb into the meat and reduces the heat penetration rate.
Curing ingredients such as nitrite, nitrate and/or antimicrobial agents like nisin can make Clostridium botulinum more susceptible to heat and cured meats may need a shorter processing time. But, research has not been conducted on these types of meat products with the canning process, so it is currently not recommended. There are many types of these processed meats and extensive research would need to happen.
Using canning recommendations for fresh meat is not recommended.
It is not recommended to can cured ham. The best way to preserve these products is freezing.
Source: www.clemson.edu/extension/food/canning/canning-tips/55home-cured-brined-corned-meats.html