• Red onions, 2 pounds (roughly)
• Smoked ham, 12 oz (or so)
• Rice vinegar, 2/3 cup
• Salad oil, 1/2 cup
• Black pepper to taste
• Sugar, 1 teaspoon (or to taste)
• Salt, 1 teaspoon

Thinly slice the onions from top to bottom (not in rings). Also thinly slice the smoked ham.

Immerse onions in water to cover for five minutes.

Drain the onions and add salt. Mix thoroughly, squeezing the onions.

Add the thinly sliced ham.

Now add the remaining ingredients and mix, mix, mix.

Refrigerate for at least 3 hours, and preferably overnight.