What gives a boiled ham its pink color?

Nitrite salts are widely used in cured meats such as ham, bacon, and sausages. They extend the shelf life of processed meats and give boiled ham its pink color. In 2015, a World Health Organization report showed adding nitrates or nitrites to processed meat can lead to the formation of potentially cancer-causing chemicals. On Feb. 4, 2022, the French parliament has approved a bill that gradually reduces nitrite’s use in cured meats.