Abstract: Jinhua ham is famous for its distinctive flavor in customers. In order to reduce the sodium chloride level in hams, we have studied the desalting process of ham, the test materials were got from biceps femoris of Jinhua Ham. According to the determination of several quantitative values in the process of desalting, this research will describe the process with mathematical kinetic model. Result demonstrates that the change rates of total weight, moisture content and salt change rate at different temperatures have a good correlation. For example, the change rates of total weight was 0.2924 ±0.0042, moisture content was 0.4826 ±0.0276 and salt was-0.1890 ±0.0001 at 15℃. On the other hand, it was discovered that desalting process had no distinct impact on the favor of Jinhua ham. The diffusion coefficients of desalting in different temperatures are roughly equal, and the Dewas 1.52×10-10m2/s at 15℃ through calculation.