Abstract: The aim of this study was to assess the risk of food poisoning caused by Listeria monocytogenes in Jinhua ham processed using modern processing techniques. The parameters affecting the growth of Listeria monocytogenes during the production and sale of Jinhua ham, such as pH, water activity, temperature, lactic acid bacteria quantity, were investigated. The initial contamination rate of Listeria monocytogenes in raw pork was also evaluated. Listeria monocytogenes growth model and deactivation model were used to evaluate the exposure levels to Listeria monocytogenes in Jinhua ham. The risk of listeriosis after consumption of ready-to-eat Jinhua ham slices in different populations was explored. The results showed that the contamination level of Jinhua ham in the market was −9.47~7.05 lg CFU/g (90% confidence interval). The probability of listeriosis from ready-to-eat Jinhua ham slices consumption per portion consumed in healthy adults and at-risk populations were estimated with average values of <10⁻¹⁵ and <10⁻¹³, respectively. These findings indicated that risk of listeriosis after consumption of ready-to-eat Jinhua ham was low. The results showed that processing of Jinhua ham using modern techniques could reduce the risk of contamination to a level within international standards. The study was the first to simulate quantitative analysis the microbiological risk assessment of Listeria monocytogenes during the whole processing of Jinhua ham from raw pork through curing and fermentation to the final product. The study would provide a reference model for risk assessment of foodborne pathogens in fermented ham.