Answer: Selection of raw materials → Cutting leg blanks → Trimming → Pickling → Washing legs → Drying legs → Setting → Fermentation → Trimming → Finished products.

Among them, curing is the most critical link in Jinhua ham processing: ① The most suitable temperature for curing ham should be leg temperature not lower than 0℃ and room temperature not higher than10℃; ② At room temperature, Jinhua ham was turned over 6 ~ 7 times during curing, and the curing times and positions were different. The requirement is that the first salt consumption is about 25% of the total salt consumption. ③ The total salt consumption accounts for about 6% ~ 8% of the leg weight. Generally, ham weighing 6 ~ 10 kg needs to be cured for about 40 days or more.