FIELD: meat industry. SUBSTANCE: method involves preparing raw meat in the form of dorsal-lumbar muscle with surface 0.5 cm thick lard layer from hog half carcasses in cooled or frozen state; preparing salt brine comprising edible salt, sodium nitrite and phosphate-containing preparation; salting by injecting raw meat lumps with the use of multiple-needle injector, with temperature inside separated raw meat and temperature at injector needle outlet ends being equal to one another or differing by no more than 1 C in temperature range of from 0 to 4 C; introducing salt brine at least twice under pressure of 1,5×105 Pa to 2,0×105 Pa; massaging in vacuum massaging device for 8.0-10.0 hours with vacuum extent of 80-88% at rotational speed of vacuum massaging device drum of 6-8 rev/min and temperature of raw meat upon termination of massaging process of about 4 C; providing maturation at temperature of about 3 C for 45 min; performing thermal processing in smoking-baking mode in hermetically sealed chamber by providing slight drying for 40-60 min at temperature of 64-66 C and relative humidity of 28-30 C, with following two- staged smoking-baking process: first stage involving smoking at temperature of 76-78 C and relative humidity not in the excess of 30% for 40-60 min, and second stage involving baking process at which temperature is increased up to 85-88 C, with processing being continued until temperature inside ham is 68-72 C; holding ham for 3-5 min at temperature set in thermal chamber; cooling and packaging finished product. EFFECT: improved structural- mechanical and functional-processing properties of raw meat and, accordingly, improved quality and increased biological value of finished product, reduced production cost. 10 cl, 1 tbl
