PURPOSE: A producing method of low salinity canned ham using roasted salt is provided to use a meat-softening effect of fruits including pear and kiwi to produce the ham. CONSTITUTION: A producing method of low salinity canned ham using roasted salt comprises the following steps: crushing material meat, and mixing the crushed meat with 0.5-3wt% of salt and 0.01-10wt% of fruit puree to obtain 100wt% of mixed meat； aging the mixed meat at 0-10 deg. C for 6-72 hours； and filling the aged meat into a can, and sterilizing the can. The material meat is beef, pork, goat meat, dog meat, mutton, chicken meat, duck meat, goose meat, or turkey meat. The salt is the roasted bay salt. The fruit puree is produced with pear or kiwi. [Reference numerals] (AA) Preparing materials； (BB) Chopping； (CC) Vacuum-mixing； (DD) Curing； (EE) Canning； (FF) Autoclaving； (GG) Cooling； (HH) Packaging； (II) Roasted salt, fruit puree(pear puree, kiwi puree), additional materials본 발명은 캔햄의 제조에 있어서 배합시 구운(용융)소금과 배퓨레를 첨가한 후 염지숙성시킴으로서 품질적으로 가장 큰 영향을 미치는 돈취(누린맛)을 감소시킴과 동시에 성인병의 원인인 나트륨의 함량을 20~25% 감소시킨 캔햄의 제조방법 개발에 관한 것이다. 본 발명에 따라 캔햄 제조시 제품내 나트륨 함량을 기존제품 대비 20~25% 감소시키면서도 누린맛이 크게 감소한 관능품질이 우수한 캔햄을 제조할 수 있다
