Virginia baked ham is a high-protein pork product consisting of ham seasoned with mustard and brown sugar. While Virginia baked ham is often sold in large portions as spiral ham, you can also find slices of Virginia baked ham in the deli section of your grocery store. Virginia baked ham can be a nutritious addition to your diet, as it's low in fat and calories.
Individual slices of Virginia baked ham are low in calories. A 2-oz. slice of the ham contains 60 calories, which is just 3 percent of the daily suggested intake of 2,000. Consuming this type of ham can be appropriate even if you're trying to lose weight; it would take just four minutes of rollerblading or five minutes of jumping rope to burn 60 calories.
Virginia baked ham slices are low in fat, with just 1 g in a 2-oz. slice. The low fat content helps keep this food low in calories. Unfortunately, the 1 g of fat comes from saturated fat, a type of fat that may increase your cholesterol levels if you consume too much of it. The American Heart Association recommends limiting your daily intake of saturated fat to less than 16 g.
Virginia baked ham is primarily a source of protein, as each 2-oz. slice contains 9 g. That amount is 1.5 times the amount of protein in an egg. Your body uses the amino acids found in protein to maintain and build your cells and tissues.
Although some meats are carbohydrate-free, the added sugar in Virginia baked ham makes this meat a source of carbohydrates. The meat is still low in carbohydrates, as a 2-oz. slice contains just 3 g, all of which come from sugar.
Virginia baked ham is a high-sodium food: a 2-oz. slice contains 560 mg, or 24 percent of the daily recommended intake of 2,000. Consuming too much sodium on a regular basis can promote increased blood pressure.
- MyFitnessPal: Calories in Black Bear Baked Virginia Ham
- MayoClinic.com; Exercise for Weight Loss: Calories Burned in 1 Hour; December 2009
- American Heart Association; Know Your Fats; June 2011
- LIVESTRONG.COM MyPlate: Calories in Egg
- MayoClinic.com; Sodium: How to Tame Your Salt Habit Now; March 2011