PROBLEM TO BE SOLVED: To obtain an uncooked ham not treating with a smoking and in a short maturing period by maturing/drying while compressing a raw material meat after its salt treatment. SOLUTION: This method for producing an uncooked ham is to mature/dry a raw material meat after its salt treatment with a seasoning material for the salt treatment while compressing and also not treating with a smoke. As the raw material meat, a pork produced in Germany or further southern district, a meat removed with bones, skins, tendons, etc., after cutting off a leg meat, or a divided ham are preferable. As the amount of salt, 60-65 g based on 1 kg meat is preferable. The maturing/drying process is preferably performed in 60-85% humidity, while compressing the raw material meat at 10 atm. with an air pressure, successively at 6-10 deg.C for 10 days, at 8-15 deg.C for 10 days and at 10-20 deg.C for 10 days. Further it is preferable to perform a second maturing/ drying process under a normal pressure, in 67-72% humidity at 18-20 deg.C for 25-35 days.
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