Abstract: Metabolite production due to bacterial outgrowth and oxidation phenomena lead to spoilage development of cooked ham. Artisan-type products, with low salt concentrations and a minimum of additives, are particularly sensitive. Cold chain variations related to distribution and consumer habits have a negative influence on the shelf-life. In this study, sliced, modified atmosphere packaged artisan-type cooked ham was stored at different temperatures (4, 7, 12, and 26°C). The evolution of volatiles over time for the different storage temperatures was monitored with static headspace gas chromatography/mass spectrometry (SH–GC–MS). The latter method was compared to solid phase microextraction (SPME). Several of the detected compounds could be ascribed to bacterial glucose and amino acid metabolism and their production was related to the storage temperature. The compounds 3-methyl butanol and ethanol were related with bacterial cell growth. Maillard-derived compounds, leading to the formation of furans, probably originated from endogenous reactions during cooking. Several detected aliphatic compounds probably originated from fatty acid oxidation reactions, including thermal fat degradation, chemical auto-oxidation, and enzymatic β-oxidation. [Copyright &y& Elsevier]