This study was undertaken to determine the effect of guar gum addition(0, 1, 3 or 5%) on binding ability, microstructure and storage characteristics of the low salted(1.5%), restructured pork ham(RPH). Compared to conventional product(2.5% salt), the guar gum addition did not affect pH and salt soluble protein extractability of the restructured pork meat. Addition of 1% guar gum resulted in higher(P$lt;0.05) water holding capacity of the restructured pork meat than 3% or 5% gum addition did. Compared to 0% guar gum addition, 1% gum addition increased(P$lt;0.05) the processing yield of RPH, but 3% or 5% gum addition decreased the yield. In the binding ability of RPH, 1% guar gum addition resulted in higher(P$lt;0.05) value than 0%, 3% or 5% gum addition. The guar gum additions did not affect the moisture, protein and fat contents of the product. Scanning electron micrographs showed that there were few spaces in bond area of RPH containing 0% or 1% gum, and the protein matrix at the bond area were fully formed and uniformly dense as much as the conventional product. During 21 days of storage at 4℃, the guar gum addition did not affect the thiobarbituric acid values and total microbial counts of the product. The results of this study indicated that 1% guar gum addition to the low salted RPH increased the processing yield and binding ability of the product, however, it did not affect the storage characteristics of product during cold storage.