FIELD: meat industry. SUBSTANCE: method involves separating from hip part of hog half carcasses muscles comprising no more than 5 wt% of fatty tissue; trimming separated muscles; mincing trimmed raw meat in mincer for producing pieces of 150.0-200.0 g; preparing salt brine; salting raw meat by injecting salt brine with the use of multiple-needle injector, with temperature inside raw meat and temperature at injector needle outlet ends being equal to one another or differing by no more than 1 C within temperature range of 1-4 C; massaging raw meat in vacuum massaging apparatus at vacuum extent of 80-90%, rotational speed of massaging apparatus drum of 6-8 rev/min with mechanical action for 8- 12 min and standing time for 18-22 min in each cycle; after massaging, withdrawing raw meat from vacuum massaging apparatus and holding for maturation at temperature of 0-4 C for at least 24 hours; forming ham loafs by injecting raw meat into polyamide casings of 120 mm diameter and vacuumizing at vacuum extent of 40-80%; laying formed ham loafs into cooking press cells; pressing at pressure in cooking presses from 3,10•105 Pa to 4,10•105 Pa and directing into thermal chamber for two-staged cooking until temperature in center of loaf is 68-72 C; cooling ham loafs, extracting from cooking presses and packing. Method allows yield of product to be increased from 96-98% to 120- 120.5%. EFFECT: improved quality of ham and increased yield. 14 cl, 2 tbl
