The aim of this study was to investigate the sensory properties of dry-cured hams (n=26) produced from outdoor reared Turopolje pigs, fed before slaughter with or without oak (Quercus robur L.) acorn supplementation, and to determine the influence of pigs’ diet on sensory evaluation of ham. Hams were processed by raw leg shaping and salting with a mixture of nitrite salt and spices, cold smoking, drying and ripening under controlled conditions. Sampling for analyses was performed after the 15 months in the area of m.biceps femoris, m.semitendinosus, m.semimembranosus and associated adipose tissue. Sensory evaluation was performed by quantitative descriptive analysis using a panel of 9 trained members which evaluated a total of 19 sensory descriptors on a 9 cm unstructured intensity scale with two end extremes. For statistical processing, the average score of all panelists and sample repetitions was used for each descriptor using repeated measures analysis of variance. A statistically significant difference in the sensory evaluation of Turopolje pigs hams fed with and without the addition of acorns was found in the cross section appearance (lean colour and colour intensity) and muscle part odour (typical odour), and taste (sweetness), which were all better evaluated in hams of non-acorn fed pigs. It is concluded that, under the conditions of present research, the positive effect of feeding pigs with acorns on the sensory properties of ham from Turopolje pig was not established.