Norwegian Kumle (Klubb)

This recipe is from John Hilleson of Sioux Falls, South Dakota, who writes, "This recipe is from my Norwegian ancestors. In the winter my grandmother would make this for us. It is great with lefse."

1 picnic ham
10 pounds russet potatoes
1 large yellow onion
1 teaspoon salt
1 tablespoon baking powder
Flour
Butter

Place the picnic ham in a large soup kettle. Cook for approximately 2 to 2 1/2 hours. Remove the ham and place on a cutting board.

Peel the potatoes and grind in a grinder. Also grind the onion. Combine potatoes, onion, salt and baking powder. Add flour until the consistency is firm. Drop a small amount in the boiling broth. If it holds its shape, continue on.

Cut some of the ham into 3/4 inch cubes. Take some potato mixture in your hand and make a "snowball". Push one of the ham cubes in the center and drop in the broth. Continue with the rest of the mixture. Boil for around 20 minutes.

Serve on a plate with a generous portion of butter. It is delicious!