A novel process for curing whole hams and improved boneless hams comprising the steps of mixing the ham or ham portions with a cure mix; storing the hams for a period of days; smoking the hams; subjecting the hams to ultraviolet light for a period of days; aging the hams under ultraviolet light for a period of days; forming the hams or ham portions after excess fat removal and trimming to a desired form or shape; cooking the hams for a period of hours at reduced humidity to facilitate trichina destruction, binding and moisture removal from said hams; chilling the hams to a reduced temperature; and packaging the resulting ham product; wherein each stage is conducted under particular parameters of time, temperature and humidity.
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