Abstract: The liquid smoked process of fresh pig hind legs meat was studied.The composite score combined with textural measurement and sensory evaluation was used as index. A central composite experiment of four factors and three levels, concluding smoked liquid dilution multiple, liquid smoke time, drying time and drying temperature was designed based on the results of single factor experiments. And the results were analyzed by response surface methodology with Design- expert 8.0. The results showed that the optimum liquid smoked process conditions of smoked ham were Jackfruit smoked liquid dilution multiple 2.63, liquid smoke time 3.53h, drying time4.29h, drying temperature 85℃.