I've only seen chemiluminescent beef liver, but chicken liver ought to work too. Xbob says ham and luncheon meat glow. I always assumed liver chemiluminescence was from cytochrome-p450-generated peroxide, but luminescence from a cooked sample would have to be non-enzymatic.
I've seen sliced ham appear to have a pearly sheen, generally on its way to the garbage bin. I never thought to take a look in total darkness. It must be sick, though. I've never seen this when it's been properly cured.