Attendees of a retirement party in Florida developed nausea and vomiting. The epidemiologic analysis pointed to a ham as the cause of the illnesses. One sample of ham and a sample of rice pilaf were analyzed in the laboratory and showed the presence of Staphylococcal enterotoxin type A. No samples of stool or vomit were collected from any ill person. Illness occurred on average 3.4 hours after eating ham which is consistent with Staphylococcal food poisoning. The food preparer had purchased a 16 pound, pre-cooked, ham and had baked it for 1.5 hours. It was then transported to her work place where it was sliced into one large storage container. There was concern that the slicer had not be cleaned and sanitized properly. The container was placed in a walk-in cooler, transported back to the preparers' home, and refrigerated overnight until it was taken to the party. The high salt content in ham provides an ideal growth medium for Staphylococcus bacteria.