Abstract: In order to investigate the processing technology of low-sodium cooked ham,additive content of polyphosphates,injection level,tumbling time and substitution ratio were selected as the factors. Single factor experiment was used to explore the effect of yield,water-holding capacity(WHC),texture profile analysis(TPA)and off-flavor on low-sodium cooked ham. Yield and WHC were chosen as response values and the processing technology was obtained by response surface methodology and practical adjustment. The results showed that the optimum processing technology of low-sodium cooked ham was as follows:additive content of polyphosphates 0.39%,injection level 15%,tumbling time 15 h and substitution ratio 53%. Under the optimal condition,the yield and WHC of low-sodium cooked ham was 93.88%±2.05% and 87.37%±1.82% separately,which was very close to the predicted value. Under the process,the low-sodium cooked ham had good yield,WHC and texture,and no off-flavor. In addition,the sodium content was reduced by 27% compared with the control,providing a technical support for processing low-sodium cooked ham.