A continuous method and system for processing and preparing a wet cured, ham in a continuous manner. Green hams are tumbled to at least partially loosen the fat and skin, which are trimmed into separate containers. A thin layer of fat remains on the hams. The trimmed fat and skin has not been exposed to a pickle solution and can be used or packaged for various purposes. A curing or pickle solution is injected into trimmed hams. The injected hams are held on a conveyor for a sufficient time to allow the rate at which curing solution drains from the injected hams to stabilize. During this time, pickle solution that drains from the hams is recovered and processed for subsequent use. The hams can be packaged in a net or bag and heated in a consistent manner since each ham has consistent quantities of curing solution.