Abstract: In order to evaluate the degree of lipid oxidation and the causes of the changes during the processing of dried-cured mutton ham,researches about the lipid oxidation indexes(peroxide value,thiobarbituric acid value,diene value and carbonyl value)and antioxidant system(reducing power,hydroxyl radical scavenging rate,DPPH radical scavenging rate,ABTS radical scavenging rate)were conducted. The results showed that the lipid oxidation of mutton ham was obvious at the early stage of processing,the highest TBARS reached 0.34 mg/kg on the 60th day of processing,then decreased slowly and stabilized. The carbonyl and the diene reached the maximum 0.193 and 1.14 on the 60th day. The evaluation of antioxidant capacity of water-soluble and fat-soluble antioxidant systems showed that the oxidation resistance of endogenous system in ham processing had a dynamic change. The antioxidant capacity of water-soluble system decreased with the processing,the antioxidant capacity of fat-soluble antioxidant systems was continuously increasing in processing,especially in the late processing stage. In this study,the law of lipid oxidation in ham processing was clarified and the regulation of lipid oxidation by endogenous antioxidant system in the late processing stage was proved.