The invention provides a fermenting process of fermented ham, comprising: fermenting pre-preserving leg at low temperature, fermenting at medium temperature, and fermenting at high temperature to obtain a product; in low temperature
fermentation, the temperature is 3-5 DEG C,
humidity is 40-80%, time is 70-84 d; in medium temperature
fermentation, the temperature is 14-20 DEG C,
humidity is 60-80%, and time is 150-170 d; in high temperature
fermentation, the temperature is 21-25 DEG C,
humidity is 55-85%, and time is 45-60 d. Through precisely controlling the temperature, humidity and time for the low temperature fermentation, medium temperature fermentation and high temperature fermentation, water
loss rate of the final product is controlled to 30-35%, good preservation is achieved,
fat oxidation level in the product may also be effectively controlled, and harmful substances from excessive oxidation are avoided; in addition, the product fermented herein has high contents of amino acids, fatty acids and vitamins and has good
flavor.