Characteristics of quality, color, texture and sineresis (instrumental) and, odor, flavor, color and hardness (sensory) of injected, cooked and chopped pork hams were assessed, which were manufactured using a mix of hydrocolloids in the brine of injection comprised by kappa I.II carrageenan and tara gum in a 79:21 ratio, at levels of 1% and 1.2%, using three replicates for the study; the finished hams were compared with a control ham, manufactured without the use of these hydrocolloids. The values obtained for the attributes, were analyzed through a one way design, with 5 repetitions in time (0, 10, 20, 28 and 34 days), providing a factorial arrangement. The results showed that the treatment 2 (1.2%) presented the lower water release and the higher hardness. It showed no significant difference between the treatments and the control for the characteristic of elasticity. The control showed the best sensory characteristics of color, odor, and taste. The age strongly influenced in the characteristics of hardness and sineresys, defining the time from the day 15 to the 28, as the period with the highest sneresys, most noticeable in the control with no hydrocolloid addtion.