FIELD: meat industry. SUBSTANCE: method involves separating raw meat in coxofemoral part of hog half carcasses in skin or in partly removed skin; preparing salt brine and salting raw meat at least twice by injection with the use of multiple-needle injector under pressure of 1,5•105 from to 2,0•105 Pa, with temperature inside separated raw meat and salt brine temperature at injector needle outlet ends being equal or differing by no more than 1 C within temperature range of 1-4 C; massaging in vacuum massaging apparatus for 5-7 hours at charging coefficient of 0.6-0.7 and at cycled rotational speed of massaging apparatus drum of 4-6 rev/min with mechanical processing for 8-10 min and settling time interval of 5-6 min in each cycle, with temperature of raw meat at the end of massaging process not exceeding 6 C; discharging raw meat from vacuum massaging apparatus and holding for maturation at temperature of 0-4 C for 24-48 hours; providing thermal processing by double staged cooking: first stage involves cooking at temperature of 58-62 C and relative humidity of 98-99% for 55-60 min and second stage involves cooking at temperature of 74-75 C and the same relative humidity until temperature inside ham reaches 64-66 C; baking ham at temperature of 180-185 C until temperature inside ham reaches 69-72 C; cooling ham until temperature inside thereof reaches 6-8 C; packaging. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality and biological value of finished product, and reduced production cost. 7 cl, 2 tbl, 2 ex
