Dry-cured Iberian ham slices were stored under vacuum and under two different atmospheres (N2=70% N2+30% CO2; Ar=70% Ar+30% CO2) and exposed to lightness or darkness. Physico-chemical, sensory and microbial analysis was carried out throughout 60days storage. Vacuum samples showed the highest a*-value compared to N2 and Ar after 30 (P<0.05) and 60days (P<0.05). The influence of illumination during storage was evident after 60days of storage, L* and a*-values being lower (P<0.01) in hams exposed to light than those kept in darkness, which can be ascribed to the lower nitrosylmioglobin content in samples exposed to light after 60days (P=0.001). Ham slices stored in darkness showed the lowest TBARS values (P<0.05) and hexanal content (P<0.05) after 60days. Slices of ham packed in vacuum showed lower TBARS values than N2 and Ar batches (P=0.001), these samples being perceived as more rancid (P<0.05). The rest of the sensory attributes were not generally affected by gas mixture or illumination (P>0.05). © 2011 Elsevier Ltd.