FIELD: meat industry. SUBSTANCE: method involves separating raw meat in the form of ham flesh with 2-cm thick subcutaneous fat layer separated from hip part of hog half carcasses with skin, or free of skin, or with partly removed skin; preparing salt brine with the use of edible salt, sodium nitrite and phosphate-containing preparation; salting raw meat by means of multiple-needle injector, with temperature inside raw meat and temperature of salt brine at injector needle outlet openings being equal to one another or differing by no more than 1 C at temperature range of 1-4 C; massaging in vacuum massaging apparatus for 12-16 hours at rotational speed of massaging apparatus drum of 6-8 rev/min in cyclic mode including mechanical action for 18-22 min and standing for 35-45 min in each cycle, with temperature of raw meat at the end of massaging process being not in the excess of 6 C; discharging raw meat from vacuum massaging apparatus and providing maturation holding at temperature of 0-4 C for about 48 hours; molding raw meat by laying ham in nets; providing thermal processing in hermetically sealed thermal chamber including succession of operations: slight drying with hot air having temperature of 55-60 C for 30-35 min, cooking by means of air-steam mixture at temperature of 70-75 C and relative humidity of 98-99%; providing air cooling until temperature inside ham is 6-8 C. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, improved quality and biological value of finished product, and reduced production cost. 9 cl, 1 tbl, 2 ex
