British Ham
British (and other) cured ham is a processed meat that IARC classifies as a Group 1 carcinogen for colorectal cancer. Sodium nitrite/nitrate used in curing reacts to form N-nitroso compounds; sodium content is high.
What it is
Cured pork hind-leg meat produced in the UK, typically wet- or dry-cured with salt and nitrites/nitrates.
Processed meat ingredient.
Why it's flagged
- Whole-food ingredient.
- IARC Group 1 carcinogen (processed meat)
- High sodium
- Nitrites/nitrates
- Saturated fat
What regulators actually say
"Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence ... that the consumption of processed meat causes colorectal cancer."
"Ham is the cured meat from the hind leg of a hog. ... Cured ham must contain sodium nitrite as a preservative and to fix color."
Regulatory status
United States — FDA
USDA-FSIS regulates ham under standards of identity at 9 CFR 319.104; sodium nitrite limited to 200 ppm in cured meats.
European Union — EFSA
EFSA opinions confirm exposure to N-nitrosamines from cured meats poses health risks (2023 opinion).
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