FIELD: meat industry. SUBSTANCE: method involves preparing rolled meat by separating it from blade part and removing bones, gristles and sinews; salting raw meat by injecting salt brine with the use of multiple-needle injector, with temperature inside separated raw meat and temperature of salt brine at needle outlet ends being equal to one another or differing by no more than 1 C in temperature range of 1-4 C and injecting salt brine at least twice under pressure of from 1,5•105 Pa to 2,0•105 Pa; providing cyclic vacuum massaging for less than 16 hours at rotational speed of vacuum massaging device drum of 6-8 rev/min with mechanical action for 20-25 min and settling for 35-45 min in each cycle at vacuum extent of 80-85%, with temperature of raw meat at the end of massaging process being 4-6 C; holding raw meat for maturation at temperature of 0-4 C for at least 24 hours; rubbing with ground garlic prior to placing prepared raw meat into molds with skin being oriented downward; prior to squeezing, placing raw meat prepared by the same method onto first mentioned raw meat with skin being oriented upward; cooking ham at temperature of 90-93 C until temperature inside ham reaches 70 plus and minus 1 C. Cooked ham "Podmoskovnaya" is natural high-quality product obtained without use of plant protein additives and having improved structural-rheological properties and conventional taste and color characteristics. EFFECT: improved functional-technological properties of raw meat and, accordingly, increased quality and biological value of finished product, reduced production cost. 10 cl, 2 tbl, 3 ex
