Why do cured meats such as ham often have a pink colour?

Cured meats like ham maintain a characteristic pink colour due to the addition of nitrite during the curing process. This pink hue is produced when the nitrite binds to myoglobin in the form of nitric oxide.1

While this process is effective for colour retention and preservation, it is important to note that the use of nitrite in food is a subject of significant health concern. The addition of nitrite is controversial because it can react with certain organic compounds to form nitrosamines, which are known to cause cancer in laboratory animals. Due to these potential risks, regulatory bodies such as the Food and Drug Administration strictly limit the amount of sodium nitrite that can be legally added to food products. To mitigate these risks, manufacturers sometimes include additives like sodium erythorbate or ascorbate, which can help improve colour development while reducing the hazards associated with nitrite use.12