FIELD: meat industry. SUBSTANCE: method involves preparing salt brine comprising edible salt, sodium nitrite and phosphate- containing preparation; salting raw meat pieces by injecting with the use of multiple-needle injector, with temperature in separated raw meat and temperature of salt brine 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; introducing salt brine at least twice under pressure of from 1,5•105 Pa to 2,0•105 Pa; massaging in vacuum massaging apparatus at vacuum extent of 80-85% for 5.0-6.5 hours, with rotational speed of massaging apparatus drum being 6-8 rev/min, mechanical action time exceeding standing period in each cycle by 1.4-2.6 times, and temperature of raw meat at the end of massaging procedure not exceeding 6 C; maturing at temperature of about 3 C for 23.0-25.0 hours; providing thermal processing in thermal chamber by slight drying for 40-60 min at temperature of 64-66 C and relative humidity of 28-30%; smoking at temperature of 76-78 C and relative humidity of about 30% for 40-60 min; cooking at temperature of 74-76 C and relative humidity of 98.0-99.0% until temperature inside ham is 68-72 C; holding ham at set temperature in thermal chamber for 3-5 min; cooling and packing ham. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality and biological value of finished product, and reduced production cost. 10 cl, 2 tbl, 3 ex
