Proteolysis and protein oxidation throughout the smoked dry-cured ham process

•This work is the first study about protein changes in smoked dry-cured ham.•Proteolysis and protein oxidation during the smoked dry-cured ham processing was monitored.•Proteolytic changes were more advanced in Biceps femoris than in Semimembranosus.•Protein carbonylation followed the same trend in both muscles.•In-depth research of smoking on protein changes during ham processing was conducted.