This study was conducted to investigate the possibility of KCl and MgCl₂ for the substitution of NaCl as curing agents in ham production. Ham samples were removed from the pork carcasses(90-100㎏, female, 5-7 months of age) 4-6 hours after slaughter and randomly assigned to one of eight treatments: a), control (no-salt treatment); b), NaCl 2.0%; c), NaCl 1.5% plus KCl 0.5%; d), NaCl 1.0% plus KCl 1.0%; e), KCl 2.0%; f), NaCl 1.5% plus MgCl₂ 0.5%; g), NaCl 1.0% plus MgCl₂ 1.0%; and h), MgCl₂ 2.0%. The ham samples cured were stored at 4±1℃. The pH, water holding capacity (WHC), and texture profile were analyzed for over a period of times (2, 4, 7, 9 daysj. The results obtained were summarized as follows. 1. pH was slightly increased by the storage and with NaCl or KCl treatment, but not with MgCl₂. 2. WHC of hams cured with chloride salts was higher than that of control. The WHC of hams cured with NaCl or MgCl₂ was higher than that with KCl. Reduction of WHC in all hams cured was observed during storage times and the magnitude of this WHC reduction was greater in the hams cured with MgCh. 3. The texture from hams with KCl or MgCl₂ was similar to that with NaCl 2%. The hams cured with MgCl₂ exhibited higher chewiness and elasticity than the other hams cured with chloride salts, but not significantly different in cohesiveness and gumminess and significantly higher in chewiness and elasticity than those with KCl. Cohesiveness from the ham treated with 2% NaCl was significantly higher than that with KCl.