Quarter the cucumbers lengthwise, remove seeds and slice crosswise into small bite-size pieces (there should be about 4 cups). Toss lightly with the salt and let drain 20 minutes. Submerge in ice water for a minute and drain well. Place cucumbers and onion in stainless steel or glass bowl.
In medium pot combine the water, vinegar, olive oil, sugar, garlic, and pepper pod; heat to boiling and cook for 3 minutes. Pour the hot mixture over the vegetables and cool to room temperature; cover and refrigerate until very cold.
Just before serving, drain the cucumber mixture, discarding the garlic and chili. Chop the pecans and stir into vegetables with the parsley to make relish. Serve each slice of ham accompanied with relish.
Per Serving: Calories: 192; Protein: 7g; Carbohydrate: 12g; Fiber: 2g; Saturated Fat: 2g; Cholesterol: 13mg; Sodium: 542mg.