The present invention relates to a manufacturing method for a ham or a sausage composite including a yucca extract, and to a ham or a sausage manufactured by the same. The manufacturing method for a ham or a sausage composite including a yucca extract can provide excellent flavor by removing unique fishy smell and taste of pork and chicken by adding the yucca extract with 10% of saponin content in a ham or a sausage, can significantly increase sales by manufacturing new kind of ham and sausage with a unique saponin flavor, and moreover, can improve preservability by restraining the proliferation of bacteria because saponin in the yucca extract is strong against heat such that antibiosis is not lost even after heat treatment. In addition, the manufacturing method for a ham or a sausage composite including a yucca extract, and the ham or the sausage manufactured by the same can remove fishy taste and smell due to main substances of a ham and a sausage by mixing a fixed amount of a yucca extract having not only the same main substances as ginseng but also similar smell and taste to ginseng when manufacturing the ham and the sausage, can increase preference by adding a special flavor of the yucca extract, can significantly extend the shelf life of the ham and the sausage without adding a preservative by allowing saponin, the main substance of the yucca extract, to restrain the proliferation of food spoilage bacteria, thereby improving preservability and can contribute to health promotion of people who eat the sausage by allowing consumers to easily take in saponin substances in the yucca extract through the sausage because of not only natural sterilizing power but also antioxidative activity for controlling the generation of triplet oxygen, of the yucca extract, thereby capable of preventing and curing a various kinds of cancers.COPYRIGHT KIPO 2018본 발명에 따른 유카추출물을 함유하는 햄 또는 소시지 조성물의 제조방법 및 그 방법에 의하여 제조된 햄 또는 소시지는, 사포닌 함량이 10%인 유카추출물이 햄이나 소시지에 첨가됨으로서 돼지고기와 닭고기의 특유의 비릿한 냄새
