The stability and reliability of kinetic parameters can help enterprises to better predict food quality and use resources efficiently. In this study, the changes of mature quality factors (color and shear-force) and overheating quality factors (moisture and content) in the process of western-style ham cooking were measured and analyzed by kinetic methods. The results showed that in the process of cooking, the changes of color, the moisture content and shear-force of western-style ham followed the first-order reaction kinetics. The z-values of the luminance value and the redness value were 49.69 ℃ and 41.85 ℃, respectively, and the Ea-values were 46.73 kJ/mol and 55.27 kJ/mol, respective-ly; the z-value of the shear-force was 34.81 ℃, and the Ea-value was 66.69 kJ/mol; the Ea-value of the moisture content was 52.22 kJ/mol, and the z-value was 44.45 ℃, which was greater than the z-value of the shear force and the redness. Moreover, the z-value of the mature quality factor required for the optimization of the cooking operation was less than the condition of the superheat quality factor z-value, which proved that the western-style ham was cooked. Therefore, the cooking process of western-style ham could be optimized to provide basic data for promoting the industrial production of western-style ham.