Squeeze as much liquid as you can out of the sauerkraut and place it in a bowl.

Peel and dice the onion into small pieces.

Cut the smoked ham into small pieces.

Heat the bacon fat in a skillet over medium-high heat. add the diced onion and chopped ham. Cook, stirring frequently until the onions become transparent.

Add the sauerkraut to the pan and stir to combine.

Season with salt, pepper, sugar and caraway seeds.

In a separate bowl, whisk together the wine, vinegar, and vegetable broth.

Add the mixture to the pan. and bring to a boil, stirring.

Reduce the heat to low, cover the pan and simmer for 30 minutes.

Taste and season again to your liking, if necessary.

Remove from the heat, let cool completely and serve.