FIELD: meat industry. SUBSTANCE: method involves separating back muscle with ribs or free of ribs along the whole length of hog bulk meat of 12-14 cm width and thickness of subcutaneous lard layer not in the excess of 2.0 cm; preparing salt brine comprising edible salt, sodium nitrite and phosphatic preparation; salting raw meat by injecting salt brine with the use of multiple-needle injector, with temperature inside separated raw meat and temperature of brine at outlet ends of injector needles being equal to one another or differing by no more than 1 C in temperature range of 1-4 C; immediately after injection, providing cyclic massaging of raw meat in vacuum massaging device for 6-10 hours at rotational speed of vacuum massaging device drum of 6-8 rev/min with 8-12 min mechanical actions and 4-6 min settling in each cycle, with temperature of raw meat at the end of massaging process not exceeding 6 C; withdrawing raw meat from vacuum massaging device and directing for maturation at temperature of 0-4 C for less than 24 hours; molding raw meat while imparting rectangular shape thereto with following looping and suspending to holders; providing thermal processing in hermetically sealed thermal chamber by succession of operations, such as drying with hot air having temperature of 64-66 C at relative humidity of 28-30% for 40-60 min, smoking with smoke-air mixture having temperature of 74-76 C at relative humidity of 98-99%; performing air cooling until temperature inside smoked cooked ham is not higher than 8 C. EFFECT: improved structural-mechanical and functional-technological properties of raw meat and, accordingly, increased quality and biological value of finished product, and reduced production cost. 9 cl, 1 tbl, 2 ex
