Green ham common?
Question: What causes the greenish iridescent sheen that I often notice on
bacon and ham? Is it harmful, and why does it vanish when the product is heated?
Does this occur on any other foodstuffs?
Answer: You are likely to find such a sheen on foods containing traces of fat
in water. When it is cool this mix separates out microscopically into a film,
like oil on a wet road.
In some types of cold meats, such as sliced silverside of beef or some hams,
you may see a handsome opalescence. The beauty of an opal results…
