Experimental Xuanwei hams were processed according to traditional processing technology with 40 green hams weighted 9~11kg.Approximately 100 g of muscle from the Biceps femoris and the around the muscles from 5 hams each time was obtained on 24 h,18 d,125 d,250 d and 360 d and then minced.Then biogenic amines content were determined with HPLC.The results showed that tryptamine,phenylethylamine,putrescine,tyramine,cadaverine,spermidine and spermine were detected in Xuanwei ham.The content of spermine was the highest,followed by that of tyramine and spermidine during the processing period.There were no significant difference in the content of tyramine,spermine and spermine among the various processing stages(P>0.05).The content of phenylethylamine and putrescine were increasing during the processing(P<0.05),at the mid-ripening(250d) stage,the content of phenylethylamine and putrescine were up to the highest level,and then decreasing(P>0.05).The total content of biogenic amines was increasing during the processing period.In the mid-ripening(250d) stage,the content of biogenic amines was up to 11.51 mg/100g.After the mid-ripening stage,the total content of biogenic amines started to decrease(P>0.05).