Xuanwei ham needs to be marinated for at least 9 days before it can be dried.

The cured Xuanwei ham should be divided into three times, three days apart each time. After evenly sprinkling a layer of salt, rub it from bottom to top to penetrate the salt into the cortex and form a paste. The key to the first step is to drain the remaining blood from the ham. Leave the ham salted for the first time for three days, then salt it for the second time, and then complete the last salting three days later. After three saltings, of ham, the muscle will turn chestnut color, that is initial success.