In order to study the feasibility of water cooking (82 degreesC) in ham processing. cooking efficiency, texture, nutrition, sensory, and microbial load of ham cooked in water were compared with those cooked in dry air at 120 degreesC and wet air at 92 degreesC. The results indicated that water cooking in low medium temperature could achieve the higher cooking efficiency as dry air cooking, and the yield of water cooking was significantly higher (99.06%) than those of the other two cooking methods (P < 0.05). Water cooking produced compatible nutritional and textural results with wet air cooking. and trends of storage indicated lower microbial load after 21d than wet air cooking from the result of aerobic plate count (P < 0.05). Sensory evaluation showed there were no difference rated by panellists in tenderness, juiciness, flavour, binding and acceptability among different methods cooked ham. However, the panellists preferred the colour of water cooked ham (P < 0.05). This study showed that water cooking might provide a promising and alternative method to process pork ham with high yield and cooking efficiency, compatible nutritional and textural qualities. (C) 2004 Elsevier Ltd. All rights reserved.