Abstract: Dry-cured ham is one of the most popular meat products from pork legs via processes such as trimming, salting, air-drying, and fermentation. The complex fermentation has been one of the longest and most crucial steps in the entire production. Western- and Chinese-style ham can share different production and evaluation. However, the fermentation technology and equipment for Chinese ham have lagged behind those of Western ones. The main reason can be the quality and production efficiency of Chinese ham, far lower than that of Western ones. This review was presented for research progress on fermentation technology and equipment for dry-cured ham. The ham fermentation mainly included water migration and salt penetration, accompanied by the decomposition of proteins and fats by enzymes and microorganisms. The environmental temperature and humidity directly dominated the drying rate of the ham, the diffusion rate of salt, and the activity of enzymes and microorganisms. Inappropriate humidity and air flow speed also caused a crust to form on the surface of the ham. Therefore, the environmental temperature, humidity, and air flow speed were the main influencing factors on the fermentation speed and quality of the ham during fermentation. However, the human experience was confined to the uneven temperature and humidity distribution of the fermentation equipment in China. The fermentation equipment was optimized from the air flow configuration, and the control systems of temperature and humidity. Air flow organization included the air supply, the shape of the air supply outlet, the air supply speed, and the guiding structure. The adhering jet air supply also achieved the uniform distribution of temperature and humidity in the fermentation warehouse. Furthermore, the heat pump dehumidification and waste heat reuse systems were applied to the control system of temperature and humidity in drying equipment. But such systems were difficult to regulate precisely, due to the strong correlation of temperature and humidity. Otherwise, an independent control system of temperature and humidity was adopted to generally add solution dehumidification or solid rotor dehumidification equipment into the refrigeration or heat pump system. Temperature and humidity were decoupled to improve the regulation accuracy and energy efficiency. The control system of temperature and humidity included the proportional-integral-differential control, model prediction, neural network, and fuzzy logic control. A suitable control system was then designed to improve the accuracy, timeliness, and energy efficiency of temperature and humidity regulation. Most fermentation equipment in Chinese ham producers was imported from abroad or customized by the producers during production. Currently, it is lacking in large-scale intelligent equipment for ham fermentation in the Chinese market. Some suggestions were given to optimize the fermentation equipment of dry-cured ham from four aspects: modular warehouses, standardized fermentation, energy-saving operation of equipment, and product shape. The finding can provide a strong reference for the large-scale, low-loss, low-energy, modern, and standard production of dry-cured ham.