Wafer Thin Cooked Ham — DUMP

Munch or Dump rates Wafer Thin Cooked Ham by WARREN & SONS DUMP — score 17/90.

This isn't a slice off a ham — it's pork reassembled in a factory: water pumped in, potato starch and extracted pork protein to glue it, three different phosphate salts to hold the water, and sodium nitrite to keep it pink. '86% pork' is the tell: the other 14% is plumbing. Wafer thin, additive thick.

Why this verdict

• Sodium nitrite cure — processed meat, the category the WHO classifies as a Group 1 carcinogen
• Triple phosphate stack (diphosphates + triphosphate + polyphosphates) — industrial water-binding with cardiovascular/kidney concerns at regular intake
• Restructured meat formula: added water, pork protein, and potato starch to rebuild 'ham' from pieces
• Yeast extract plus 'flavouring' — flavor enhancement doing the work real ham wouldn't need
• High salt, as with all cured deli meat

Ingredients (13)

• Pork (86%) (moderate) — Real meat, but it's red/processed pork and the headline ingredient is diluted to 86%.
• Water (safe) — Used as a basic ingredient in bread.
• Pork protein (moderate) — Reclaimed/added protein used as a cheap binder, a sign of a built product rather than a carved joint.
• Salt (moderate) — Used in moderation, might exceed necessary amount.
• potato starch (safe) — Anti-caking agent to keep shreds separate.
• Diphosphates (moderate) — Chemical raising agent.
• Triphosphate (concerning) — Second phosphate in a stacked trio; same water-binding job, same dietary phosphate load.
• Polyphosphates (concerning) — Third stacked phosphate; three of these together is a hallmark of cheap reformed meat.
• Dextrose (caution) — Second added sweetener.
• sodium ascorbate (safe) — Vitamin C salt; actually helps limit nitrosamine formation, the one mildly redeeming additive.
• YEAST EXTRACT (moderate) — A hidden source of free glutamate, stacked with MSG for umami.
• Sodium Nitrite (avoid) — The curing agent behind bacon's color and shelf life. Under high heat it forms nitrosamines; processed meat cured with it is a WHO Group 1 carcinogen.
• flavouring (moderate) — Undisclosed flavor blend.