Five out of seven naturally cured ham products showed no significantly greater (P<0.05) growth by inoculated Listeria monocytogenes than that of the control. The manufacture of cured ham with natural nitrate in combination with starter culture had highest residual nitrite levels. The treatments produced similar results to those in traditionally cured ham. The pH was affected by the addition of different antimicrobials. These results will be used to prepare guidelines for manufacturing these products in a manner that will achieve a safety level that is equivalent to traditionally cured meat products without altering the uniqueness of this category of processed meats.