In which curing is the most critical link in the processing of Jinhua ham: ① the optimal temperature of cured ham should be the leg temperature is not less than 0 ℃, room temperature is not higher than 10 ℃; ② in normal temperature conditions, Jinhua ham in the process of curing *** on the salt and tipping 6 to 7 times, the number of seven times the number of salt and the part of the different, the requirements of the "head of salt on the salt, salt rolling, big salt! Snowflake fly, three salt four salt buckle bones, five salt six salt to protect the sign of the head "the first time the amount of salt for the total amount of salt about 25%; ③ the total amount of salt accounted for about 6% to 8% of the weight of the legs. General weight in 6 ~ 10kg of large ham need to be cured about 40d or longer.