ABSTRACT: The country‐cured ham process, including curing, equalization, cold‐smoked or nonsmoked, and aging up to 6 mo, was validated and showed its effectiveness in achieving a 6‐log reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7. The viable counts of L. monocytogenes populations decreased to below detection levels after 206 d, Salmonella populations required 122 d, and E. coli O157:H7 required 66 d. However, L. monocytogenes‐inoculated hams were positive and Salmonella spp‐inoculated and E. coli O157:H7‐inoculated hams were negative following enrichment procedures at the end of the aging process. Therefore, the survival of L. monocytogenes on country‐cured ham represents a risk.