purple.alien.giraffe
Executive Chef
So, every time we bake a ham there is all this rendered fat on top of the drippings in the roasting pan. I put it all in the fridge overnight and then skim the fat off the next morning so I end up with a base for and amazing, nearly fat free ham stock. Normally I just discard the fat but I'm wondering, if I were to heat it to liquid so all the solids and any bits of congealed ham juice sank to the bottom, then skim the pure fat off, could I freeze the stuff for use in recipes? I mean, wouldn't it kind of be the same as using rendered bacon fat only ham flavored instead of bacon flavored? I wonder how potatoes would be fried in the stuff. Hmmm.