Is Ham Considered Red Meat? A Close Look at How Meats Are Classified

Meat is broadly categorized into two main groups – red meat and white meat. But what exactly determines which type a specific meat falls under? Ham’s pinkish hue after curing has led to some uncertainty around whether it officially qualifies as a red meat. Let’s closely examine the key factors that distinguish red meats from white meats and answer the question: Is ham really considered a red meat?

What Defines Red Meat?

First we need to understand what criteria are used to classify a meat as “red.” Here are the main attributes that identify red meat

• Comes from mammals like cows pigs sheep, etc.

• Has higher levels of myoglobin that give it a red color

• Remains red or darkens when cooked due to myoglobin

• Tends to have more fat marbling and connective tissue

• Has a richer, beefier flavor

• Provides more iron and zinc than white meat

So any meat that comes from a mammal and contains higher amounts of myoglobin will be considered a red meat. This includes beef, lamb, veal, pork, venison, bison, etc. The red color and mineral content set red meats apart from other protein sources.

What About White Meat?

In contrast to red meat, white meat has the following main qualities:

• Comes from poultry like chicken, turkey, ducks, etc.

• Has lower levels of myoglobin and appears light in color

• Stays white and delicate when cooked

• Has less fat marbling and connective tissue

• Has a milder, less iron-like flavor

• Is lower in iron and zinc than red meats

So white meat exclusively comes from birds bred for their meat. The lighter color and milder taste differentiate white meat like chicken or turkey from red varieties.

Where Does Ham Fit In?

Now that we understand the key differences, it’s clear that ham fits squarely into the red meat category. Here’s why:

• Comes from the hind legs of pigs (mammals)

• Has higher myoglobin content giving it a pink/red color

• Darkens to a rich, deep pink when cured and cooked

• Has moderate fat marbling

• Has a robust, salty flavor compared to white meats

• Is higher in iron and zinc than chicken or turkey

While raw pork is reddish in color, the curing process gives ham its iconic pink hue. Its origins from a pig automatically make it a red meat alongside other pork cuts. The only reason for the color change is the reaction of myoglobin during curing – the meat source remains mammalian.

Additional Reasons Ham Is Considered Red Meat

Looking closer, here are some other clear indicators that ham belongs to the red meat category:

• Sold raw just like beef, lamb, and other red meats

• Found in the pork/red meat section at the grocery store

• Has similar fat marbling as other red meats

• Requires similar cooking methods to beef or lamb (roasting, glazing)

• Has a much stronger flavor profile than white poultry meat

• Often served as the centerpiece main course like roasts or hams

• Higher in iron, zinc, B vitamins than white meat

• Cured along with other red meats like corned beef or pastrami

So both in terms of origin, composition, flavor, use, and nutrition, ham lines up squarely with red meat. The curing process is the only thing that shifts its color, but does not change the fact that it comes from a pig.

What About The Pink Color?

Since the pink color of ham seems to cause the most confusion, let’s take a closer look at why it changes from the natural reddish pork color.

During the curing process, pork reacts with sodium nitrite which converts the myoglobin to become fixed in a pink form called nitrosylhemochrome. This gives it the persistent pink color, even when cooked.

Other cured red meats like corned beef, pastrami, and bacon also turn pink for the same reason. The color is not inherently linked to the meat source, but rather is a natural result of the curing and smoking process.

So while ham may seem similar to a white meat visually, the color is just a byproduct of processing – not because it actually comes from poultry.

Nutrition Profile Confirms Red Meat Status

Finally, examining the nutrition facts makes ham’s status as a red meat crystal clear:

• High in protein like beef, lamb or venison

• High in iron and zinc like other red meats

• Moderate in fat, including some saturated fat

• Very low in carbohydrates

• Provides B vitamins including B12 and B6

• No fiber content to speak of

Compared to chicken or turkey, ham has 2-3 times more iron and zinc and significantly more B vitamins. The full nutrition panel mirrors that of other red meats, confirming its place in that category.

The Verdict Is In

After breaking down all the criteria from color, to origin, to flavor, to nutritional value, it is overwhelmingly clear that ham belongs in the red meat category. While the curing process lends a pink hue, ham remains a pork product with all the attributes of red meat.

Hopefully this provides clarity on why health experts, food scientists, and chefs all consider fresh ham a tasty, nutrient-dense red meat. So feel confident enjoying some sliced ham in your next sandwich, eggs, or pasta dish!