The aim of this study was to identify volatile compounds of traditional Croatian smoked hams and to determine their sensory properties. Series of biochemical reactions occurs during the production process which are responsible for the formation of color, texture and aroma of smoked hams. Lipolysis and proteolysis are the most important biochemical reactions which generate a number of volatile compounds that are responsible for the formation of ham aroma. The volatile compounds were isolated by headspace-solid phase microextraction (HS-SPME), and identified by gas chromatography-mass spectrometry (GC-MS) technique. Identified volatile compounds are classified into the following groups: aldehydes, phenols, alcohols, esters, acids, ketones, aliphatic and aromatic hydrocarbons, compounds with nitrogen, compounds with sulfur and terpenes. Among identified compounds aldehydes were the most abundant compounds, then phenols and ketones. Sensory analysis was performed by 10 panelist using an unstructured linear scale. The sensory profile of hams is created through the synergy of aroma, color and texture. During the sensory analysis sample 1 received the highest grade for the majority of positive characteristics, while samples 4 and 6 were rated with lower grades. Tyrosine crystals, biochemical aroma, aroma of fresh meat and aromatic herbs were not found in any of the samples.