Kumle (pronounced koom lah) is a dish that can be found at every single one of my family's get togethers. Weddings, funerals, homecomings....any excuse to have Grandma Mickey make kumle is a good excuse. Now, Grandma is a great cook. She's been feeding a large family and an even larger ranch crew for over 50 years. But you ought to see all the people that show up for kumle!
Serve them with butter and then slice the leftovers the next morning and pan fry them.
Cook picnic ham in water for 2 to 2 1/2 hours in large soup pot. Remove and place on a cutting board to cool. Keep ham broth in pot on stove to boil.
Peel potatoes and grind in a meat grinder. Also grind the onion. Combine potatoes, onion, salt and baking powder. Add flour until the consistency is firm. Drop a small ball into the boiling broth. If it doesn't come apart you've added enough flour.
Dice cooled ham into small bits. Stir into potato mixture.
Roll generous tablespoons of potato mixture into balls. Drop into boiling ham broth. Boil for 20 minutes.