Using pig hind legs as raw material, ham was fermented under temperature and humidity control conditions. Study the effects of temperature and humidity control technology on the moisture content, pH, color, ash content, salt content, total protein content and other physical and chemical indicators and flavor substances of fermented ham. Results: the moisture content of the ham after temperature and humidity control fermentation was 50.16%, which was significantly higher than that of the control group (P＜0.05); compared with the control group ham, the temperature and humidity control group ham color was brighter and redder; The salt mass fraction of the humidity control group was 11.17%, which was significantly lower than that of the control group (P＜0.05), a decrease of 6%; The protein mass fraction at 5 months of fermentation was 32.12%, which was significantly higher than the control group (P＜0.05); While the high protein content was conducive to the formation of ham flavor substances; the results of principal component analysis show that the temperature and humidity control fermented ham had the good discrimination from the control ham; The gas chromatography-mass spectrometry results showed that the temperature and humidity control group. The contents of compounds such as hexanal, nonanal, heptanal, 1-octen-3-ol, and 2-heptanone were higher than those of the control ham, and the aroma was stronger than that of the control ham. It is showed that controlling temperature and humidity is beneficial to the overall fermentation of ham.