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To mellow the onion, place in a small bowl and add cold water to cover; set aside.
Meanwhile, cook macaroni according to package directions. Drain and place in a large bowl. Toss with milk. Set aside to cool slightly while preparing dressing.
In a medium bowl, whisk together vinegar, mustard, salt and pepper. Gradually whisk in oil in a thin steady stream. Whisk until thickened. Whisk in sour cream.
Drain onion; pat dry. Add onion, ham, peas, celery and dill to the macaroni mixture; toss gently to mix. Add dressing; toss to coat. Serve immediately or cover and refrigerate for 2 to 24 hours.