In this paper,we produced sliced ham with the flavor of Jinhua Ham by injected exogenous protease and lipase into cured pig meat during preservation period to promote the process of mature.Then we researched the influences of the injected substances to the physical and chemical index of the sliced ham.An orthogonal test was designed and the results indicated that the optimum condition was:the dose of neutral proteases 0.8%,salt 6%,neutral lipase 0.8% and hydrolysable time 48 hours.In the samples fermented at 28℃ for 40 days we found that the content of amino nitrogen(AN)can increase from 161.28mg/100g at the beginning to 425.12mg/100g at the end of the fermentation,and the non-protein nitrogen(NPN)content can reach 1280mg/100g,both are significantly higher than that of the blank group.Comparison between sliced ham and Jinhua Ham based on flavor composition analysis and sensory evaluation led to the conclusion that sliced ham has the unique flavors of Jinhua Ham,although the aroma is a little weak,and the overall acceptance rate is quite good.