The unique flavor of Yunnan Xuanwei ham is related to its natural fermentation time and the rich metabolites produced by fermentation. In this study， headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and non targeted metabolomics techniques were used to explore the differences in volatile flavor compounds and metabolites of Xuanwei ham that had been naturally fermented for two years and fermented for three years. The identification results of volatile flavor compounds in Xuanwei ham from different fermentation years showed that a total of 59 volatile flavor compounds were identified， of which 30 were common volatile flavor compounds in Xuanwei ham fermented for 2 and 3 years. According to the odor activity value (OVA)≥1， 17 volatile compounds were characteristic flavor compounds of Xuanwei ham， with most of the characteristic flavor compounds belonging to aldehydes and alcohols. Multivariate analysis of metabolites showed that there were differences in the diversity and expression patterns of metabolites in Xuanwei ham from different years. A total of 290 significantly different metabolites were identified， with the highest content of amino acids， peptides， and analogues， totaling 52 species (20.63%)， followed by fatty acids and their complexes， with 16 species. KEGG pathway analysis showed that there were 21 and 14 metabolites involved in amino acid metabolism and lipid metabolism pathways in ham metabolites from different fermentation years， respectively. This study revealed the differences in volatile flavor compounds and metabolites of Xuanwei ham in different fermentation years， which can lay a foundation for distinguishing and improving the fermentation quality of Xuanwei ham.