The aim of this study was to investigate the effects of three drying different methods, namely hot air drying, freeze drying, and vacuum drying, on the quality of Jinhua ham slices. The color, hardness, volatile flavor substances, and rehydration characteristics as a function of drying method were analyzed. The drying method had a significant influence on the total color change (ΔE, P<0.05) of the Jinhua ham slices. Vacuum drying was much better than hot air drying and freeze drying. The hardness of dried Jinhua ham slices was less than that of fresh ham slices. Hot air drying caused the smallest reduction in hardness at 2397.12 g. Hence, the hardness of the ham slices after this treatment was the closest to that of fresh ham. However, vacuum drying was significantly better than the other two methods in terms of volatile flavor substance contents, which accounted for 98.68% of the total extracts. In addition, the drying method had a significant impact on the rehydration rate and recovery rate (P<0.05). Freeze drying was substantially better than hot air drying and vacuum drying, with the rehydration rate and recovery rate reaching 21.48% and 75.60%, respectively.