FIELD: meat industry. SUBSTANCE: method involves trimming raw meat pieces of 0.6-1.0 kg weight separated from blade and hip part of hog half carcasses and having muscular tissue comprising no more than 10 wt% of fatty tissue; mincing raw meat in mincer by cross-shaped knife and feeding grid into pieces of about 0.4 kg; pricking produced pieces from at least one side along entire length thereof; preparing salt mixture comprising components used in the following ratio, g per 100 kg of unsalted raw meat: edible salt 2,900-3,100, sodium nitrite 7.5, complex phosphate-containing spice mixture 2,900-3,100; introducing ice-water mixture directly into mixer in an amount of 30-50% by weight of raw meat; mixing raw meat with salting components in mixer for 30-40 min; holding for maturation for 24-48 hours at temperature of about 6 C; cooking in hermetically sealed thermal chamber with the use of air-steam mixture in two-staged mode: first stage including cooking at temperature in thermal chamber of 60-65 C and relative humidity of 98-99% for 55-65 min and second stage including cooking at temperature in thermal chamber of 75-78 C and the same relative humidity until temperature inside loaf is 69-74 C; holding cooked ham loaf in thermal chamber at set temperature inside loaf for 5-8 min; initially cooling loaf by spraying with cold running water to temperature inside loaf not exceeding 25 C with following cooling with cold air flow until temperature inside loaf does not exceed 8 C. EFFECT: increased yield and improved quality of ready product by optimized raw meat salting process and variable processing modes. 6 cl, 1 tbl
