This recipe for Pickled Ham, by Penny Yenter, is from The Dickel Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 C White Vinegar 1 C Water 1 Medium Onion, sliced 1 1/2 Lbs Cooked Ham
Cut ham into bite size cubes. Mix vinegar and water. Combine onion and ham, and place in a quart sized jar. Pour vinegar mixture over ham, and close lid tightly. Refrigerate for 3-4 days. Serve cold and always refrigerate.
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