Cucumber, Onion & Pecan Relish with Country Ham

• 4 small cucumbers, peeled
• 1 teaspoon salt
• 3 cups chopped sweet onions
• 1 cup water
• 34 cup cider vinegar
• 3 tablespoons light olive oil
• 1 tablespoon sugar
• 1 clove garlic, smashed
• 1 small hot red chile
• 34 cup toasted pecan halves
• 2 tablespoons chopped parsley
• 8 slices smoked country ham (1/4-inch-thick)

1. Quarter the cucumbers lengthwise, remove seeds and slice crosswise into small bite-size pieces (there should be about 4 cups).
2. Toss lightly with the salt and let drain 20 minutes.
3. Submerge in ice water for a minute and drain well.
4. Place cucumbers and onion in stainless steel or glass bowl.
5. In medium pot combine the water, vinegar, olive oil, sugar, garlic, and pepper pod; heat to boiling and cook for 3 minutes.
6. Pour the hot mixture over the vegetables and cool to room temperature; cover and refrigerate until very cold.
7. Just before serving, drain the cucumber mixture, discarding the garlic and chili.
8. Chop the pecans and stir into vegetables with the parsley to make relish.
9. Serve each slice of ham accompanied with relish.

cucumbers, salt, sweet onions, water, cider vinegar, light olive oil, sugar, clove garlic, hot red chile, pecan halves, parsley, country ham

Taken from www.food.com/recipe/cucumber-onion-pecan-relish-with-country-ham-79942 (may not work)