The invention discloses a processing method for improving quality of pork sliced ham. The processing method is characterized by comprising the steps of: thawing freezing-stored pork hindquarter, cutting, trimming, injecting, tenderizing, interval-tumbling for 6-10h, canning, smudging, steaming and cooking, cooling, slicing and vacuum-packaging. The pork sliced ham prepared by adopting the processing method has the characteristics of little steaming and cooking loss, small squeezing water loss rate and sterilization water loss rate, and good water holding capacity; and because the interval-tumbling process is carried out by adopting an aspiration tumbling mode under the conditions that meat loaves are in a vacuum state for a long time in a tumbling stage and a vacuum pump vacuumizes at intervals in a suspending stage, a preserving solution is more completely and effectively distributed in a muscle structure to be beneficial to the dissolution of salt soluble protein. Compared with the continuous tumbling mode, the interval-tumbling mode has the advantages that more salt soluble protein is generated, so that the binding among the meat loaves is facilitated; and during thermal processing, a stable protein gel structure is formed, thus the texture of the ham is improved.