Abstract: Traditional ham processing generally exceeded the salt content,excessive salt intake has been proven to induce hypertension and a series of cardiovascular and cerebrovascular diseases. In order to protect the health of consumers,reducing the content of sodium in ham products is an important task. By using low sodium substitution salt can reduce the sodium content and optimize the quality of the ham. However,low sodium substitution salt should be used at the optimal ratio of substitution to achieve the desired effect of salt replacement. Exceeding the optimal replacement ratio will adversely affect the flavor,taste,texture and shelf life of the ham. This paper discussed the current research status of sodium substitution at home and abroad,and expounded the research progress of application of potassium,magnesium,calcium,non-chloride replacement salts and flavor enhancers in ham in recent years,providing a reference for the research and development of low sodium ham.