Have you ever thought about what makes ham pink? All the hams we buy in the store have been cured and cooked (or partially cooked), which is why they’re pink, whether they have the bone or not, or whether they are pressed into a tight and cylindrical shape. But what is curing?.
If youve ever had bacon, sausage, prosciutto, country ham or corner beef, then youve had cured meats before. Curing is a form of preservation thats been around since the cavemen. Traditional curing involves salting meat to remove its moisture content, and then drying it for months. This process makes ham very dry and almost “mummified.” Prosciutto and country ham are the best examples of this. Advertisement.
But the curing process for our supermarket hams (also called “city ham”) is quite different. Instead of salt drying out the ham, the ham is brined (basically infused) with a salt-water solution. These hams retain much more moisture content than dry-cured versions, often more moisture than the original raw meat. On the other hand, sodium nitrite (or less often sodium nitrate) is used in both of these ways. It stops the growth of bacteria that can cause botulism, which is very dangerous, so the meat is safe to eat. It also keeps the meat’s pink color like it did when it was raw. Moreover, the nitrite breaks down protein molecules, which gives ham its tender texture and unique flavor that is very different from regular pork.
As a long-time meat enthusiast and culinary expert I’ve often been asked to explain one of the more perplexing questions in the world of pork Why is ham pink when fresh pork is white?
This color conundrum has stumped many a cook and confused legions of pork lovers over the years. In this article, I’ll use my years of charcuterie experience to finally decode the science behind ham’s distinctive hue and how it differs from fresh pork.
Pork’s Natural Pigmentation
To understand what accounts for the color contrast between ham and pork, we first need to look at the natural pigments found in all meat.
Fresh pork obtains its pale pinkish-white color primarily from two proteins called myoglobin and actin. Myoglobin is the dominant pigment, contributing the most to pork’s subtle pink tones.
Myoglobin helps transport and store oxygen in muscle cells. The more myoglobin a muscle contains the darker the meat’s natural color will be. Since pork generally comes from less active muscles than beef or lamb it has lower myoglobin content and a lighter color.
Now, let’s examine how the curing process transforms pork’s color…
Curing: Where Ham’s Pink Hue Originates
Curing is the key process that gives ham its signature pink color. Pork legs destined to become ham are injected or soaked in a curing solution containing sodium nitrite and sometimes sodium nitrate.
These curing salts interact with pork’s myoglobin to produce an appealing pink shade plus distinctive cured flavor notes Here’s a closer look at the science behind this reaction
- Nitrites break down into nitric oxide, which binds to myoglobin’s iron atom
- This forms a pink pigment called nitrosylmyoglobin ( MbFe(NO) )
- Further heating causes the nitrosylmyoglobin to change into nitrosylhemochrome, fixing the pink color
So in essence, sodium nitrite in the curing brine results in chemical changes that transform pork’s visual appearance from white to pink.
Why Fresh Pork Stays White
Since fresh pork does not undergo curing, the original pale hue of its myoglobin remains intact. Any color changes will depend on the cooking method.
High, dry cooking heat often causes pork’s myoglobin to denature into a grayish-brown pigment known as metmyoglobin. This results in the white-to-tan color we associate with thoroughly cooked fresh pork.
Fresh pork cooked more gently via stewing or poaching will retain a light pink tint from its unmodified myoglobin. So the white color of raw pork can progress to various shades depending on preparation, but curing agents are needed to induce that signature pink ham hue.
Other Factors Affecting Color in Cured Meats
While sodium nitrite has the most pronounced effect on ham’s color, other aspects of the curing and cooking process can also influence the final visual results:
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Brine concentration – Higher nitrite levels lead to brighter, more fixed pink tones
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Smoke exposure – Smoking ham tends to deepen its color toward mahogany hues
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Cooking method – Gentler heat better preserves cured color vs. high dry heat
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Aging time – Extended hanging in climate-controlled rooms intensifies ham’s color
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Meat pH – More acidic conditions yield more vibrant pinks
So in addition to curing salts, factors like smoking, aging, and pH all play nuanced roles in those vibrant shades we associate with gourmet artisan hams.
Is Color a Reliable Indicator of Safety?
While the curing agents responsible for ham’s pink color also contribute to preservation and food safety, color alone should not be considered a foolproof indicator that meat is safe to eat.
Proper handling, storage and cooking protocols must be followed for all pork products. Visual cues like color should never override good safety judgment when dealing with any raw or cooked meat. Always adhere to recommended storage times, “use-by” dates, and cooking guidelines as the primary means of preventing foodborne illnesses.
That said, the presence of nitrites and the characteristic pink color in cured meats does offer some meaningful reassurance about the safety of properly processed products like ham.
Putting it All Together
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Fresh pork is white because that’s the natural color of myoglobin, its main pigment.
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Curing pork with nitrites induces chemical changes that permanently transform its color to various shades of pink.
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Cooking, smoking, aging and other factors lead to further color variations in cured pork products.
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While suggestive of safety, color alone does not guarantee meat is pathogen-free. Proper handling is imperative.
Now dig into that glazed holiday ham and enjoy its pink beauty knowing the chemistry behind it. Just be sure to still follow all storage and heating steps properly. Safety first!
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Have you ever thought about what makes ham pink? All the hams we buy in the store have been cured and cooked (or partially cooked), which is why they’re pink, whether they have the bone or not, or whether they are pressed into a tight and cylindrical shape. But what is curing?.
If youve ever had bacon, sausage, prosciutto, country ham or corner beef, then youve had cured meats before. Curing is a form of preservation thats been around since the cavemen. Traditional curing involves salting meat to remove its moisture content, and then drying it for months. This process makes ham very dry and almost “mummified.” Prosciutto and country ham are the best examples of this. Advertisement.
But the curing process for our supermarket hams (also called “city ham”) is quite different. Instead of salt drying out the ham, the ham is brined (basically infused) with a salt-water solution. These hams retain much more moisture content than dry-cured versions, often more moisture than the original raw meat. But whats the same in both of these methods is the presence of sodium nitrite (or less commonly sodium nitrate). It inhibits bacterial growth (the extremely dangerous kind that can cause botulism), ensuring the meat is safe to eat, and also causes the meat to retain a pinkish color similar to its raw state. The nitrite is also what gives ham a tender texture from the breakdown of protein molecules and contributes a characteristic flavor thats much different that eating regular pork.
Do you love ham? Leave a comment below.
WATCH: Alton Brown Explains Ham
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As Americans head to the polls in 2024, the very future of our country is at stake. At HuffPost, we believe that a free press is critical to creating well-informed voters. Thats why our journalism is free for everyone, even though other newsrooms retreat behind expensive paywalls.
Our journalists will continue to cover the twists and turns during this historic presidential election. With your help, well bring you hard-hitting investigations, well-researched analysis and timely takes you cant find elsewhere. As things stand in politics right now, we take our job as reporters very seriously, and we appreciate your support.
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Why is ham pink when pork chops are white?
FAQ
What color is ham naturally?
Why is pork sometimes white and sometimes pink?
Why is pork white and ham red?
What color is pork ham when it’s sold raw?
When it’s sold raw, pork ham has a distinctive deep pink hue. Lean meat, like chops and tenderloin, are usually lighter in color, while fatty cuts like pork butt tend to be darker. Pork ham’s deep pink color comes from the curing process.
Why is ham pink when cured?
This red-pigmented protein controls oxygen delivery to the muscles, and the more of it an animal has in its muscles, the redder the meat appears when raw. However, when most red meat is cured, it turns pink. This is why ham, as well as several other cured meats like bacon, are pink.
What does ham taste like when cooked?
Pork is pale pink or white when raw. On the other hand, remember ham has already been cooked when it’s ready for purchase and has hints of orange and red in color. Pork is very mild in flavor when cooked. It often requires seasonings or sauces to give it the desired flavor in various dishes.
Is Ham a red meat?
It has a unique color, texture, and flavor compared to most of the other meats we eat. It doesn’t resemble the redness of steaks, nor does it take on the paler color of a cooked pork tenderloin. Is it red meat, white meat, or neither? Ham comes from a hog’s hind leg, which means it is pork and therefore red meat, regardless of its actual color.