This one is my home brew recipe that's loosely modeled after the old Weber's pickled pig knuckles which have been out of production for decades.

Pickled Shank Ham Scraps

Ingredients

• 1 shank ham
• 1 yellow onion
• 1 large shaker of sea salt
• 1 small shaker of black peppercorns
• 6 dried whole chilis
• 2 cups white vinegar
• 2 cups spring water

Instructions

• The ham in this recipe is the "low on the hog" and smoked ham (not the butt ham, nor a fresh ham). You really only need the lower scraps, so slice the widest part of the ham around the bone into ham steaks--1/2 inch to 3/4 inch thick. They freeze well and are great for breakfast. When you can no longer cut a full round steak due to bone protrusion, stop making steaks and start carving the meat longitudinally of the bone in heavy chunks. Leave any fat and skin attached to the meat chunks.
• Chop the meat chunks into large Lego block sized pieces.
• Place the pieces of ham into 3 quart size mason jars--filling each about 2/3 full.
• Slice the onion (into rings), and then chop the rings in half.
• Place the onion atop the ham in the 3 quart mason jars--filling the jars (but don't overfill).
• Liberally dump several dozen peppercorns into each jar.
• Place 2 chilis in each jar.
• Liberally pour salt into each jar until the onion and ham looks like snowcapped mountains.
• In a medium saucepan, combine the water and vinegar and bring to a boil.
• Remove saucepan from heat and pour into jars.
• Cap jars and let stand at room temperature for a few hours. Then place in refrigerator for at least 3 days before use.

Notes: This could be done with fresh feet, knuckles, hocks, or ham but it would require cleaning, slow simmering, and then recleaning the meat in advance. In any case, the brine will turn amber and cloudy over time. The darker the brine gets, the better the flavor. The dried chilis contain a beneficial bacteria that softens the meat and solidifies the fat into an opaque white buttery or cheesy delight. Any pieces of skin will be tan, are not edible, and must be sliced away from the fat and discarded. I like to eat this pickled ham with crackers, sharp white cheddar, and Spanish olives.