FIELD: meat industry. SUBSTANCE: method involves separating muscles from blade and hip parts of hog half carcasses containing 5-10 wt% of adipose tissues free of sinews, gristles and lard; mincing on mincer provided with disk for preliminary cutting of raw meat into pieces of 150.0-200 g weight; preparing salt brine; salting raw meat by injecting salt brine with the use of multiple-needle injector; providing cyclic massaging of salted raw meat in vacuum massaging device with vacuum extent of 80-85% for 6-8 hours at rotational speed of vacuum massaging device drum of 6-8 rev/min while providing mechanical action for 8-12 min and settling for 18-22 min in each cycle, with loading coefficient making 0.6-0.7 and temperature of raw meat at the end of massaging process being within the range of 4-6 C; after termination of massaging process, withdrawing raw meat from vacuum massaging device and directing for maturation at temperature of from 0 to 4 C for at least 24 hours; upon termination of maturation, molding raw meat by placing it in heat shrinkable bags made from water-and-gas impermeable polyamide materials to produce ham blocks; positioning bags in molds and squeezing raw meat; mounting molds on grids of movable frames and directing molds into thermal chamber for two-staged cooking until temperature in ham block center reaches 68-72 C; holding ham blocks at said temperature for 5-8 min and cooling. Method allows cooked and pressed ham yield to reach 120- 125.5%. EFFECT: improved structural-mechanical and functional-technological properties of raw meat and, accordingly, improved qualities of finished product. 14 cl, 2 tbl, 3 ex
