Since salting is essential during the dry-cured ham elaboration process, reducing salt content could affect the final product quality. The aim of this study was to build a 3D numerical model which estimates the biochemical evolution (proteolysis) as well as the distribution of salt and water contents during the first stages of dry-cured ham process: salting and post-salting stages. The simulation showed a very good prediction of profiles of salt and water content in the ham. The accuracy of the model was evaluated by comparing the predicted values of the proteolysis index (PI) at the end of the post-salting stage with the experimental PI values measured in samples extracted from Bayonne dry-cured hams. The 3D “numerical ham” built can be considered as an original software tool that could be useful to reduce the final salt content in dry-cured hams, without altering their final quality.