The influence of crossbreeding (Iberian vs Iberian×Duroc 50% pigs) and rearing system (Montanera vs Pienso) on the instrumental colour of Iberian ham (subcutaneous fat and biceps femoris muscle) and the relationships to sensory appearance and chemical composition were researched by using a factorial design. In subcutaneous fat, a significant effect (p<0.05) of crossbreeding and rearing system was found: b* and chroma were larger in hams from Iberian pigs than from Iberian×Duroc (50%) pigs, and L*, a* and chroma were larger in Pienso hams than in Montanera hams. CIEL*a*b* variables of subcutaneous fat were closely related to subcutaneous fatty acid composition, the largest correlationships involving L* (L* and 18:0, 0.652, p<0.001; L* and 18:1, -0.616, p<0.001). Instrumental colour variables and sensory appearance were also correlated (L* and fat pinkness, -0.539, p<0.001). In lean (biceps femoris), instrumental colour data was not affected by crossbreeding and rearing system. CIEL*a*b* variables were not related to chemical composition (moisture, NaCl, intramuscular fat and pigment content), although they were correlated to sensory appearance (L* and marbling, 0.419, p=0.014).
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