1 cup vinegar
1 cup water
1 medium onion, sliced
1½ pounds cooked ham, cut into bite-sized cubes

In a bowl mix vinegar and water. Set aside. Then combine sliced onion and cubed ham; fill glass quart jar. Pour water-vinegar mixture over ham and onion. Close lid tightly and refrigerate at least three days be- fore serving. Serve cold. Store pickled ham in refrigerator.

Yields about 1 quart.

Katy Gunzenhauser, Amana

Note: Pickled ham, an original communal kitchen dish, is still an Amana favorite and is served as a side dish in colony restaurants. Communal cooks processed and sealed their canned pickled ham in a boiling water bath for pantry storage. Cooks today find it much easier and safer to simply make pickled ham in smaller quantities and store it in the refrigerator.

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This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and is posted with the permission of author Emilie Hoppe. Learn more about the book and how to purchase it.