I baked a ham and saved the pan drippings. I've chilled it and separated the fat from the rest of it, what is now a gelatinous, salty goo. This seems like it should be good for something. I used a little of it in place of salt in a soup recipe that used the broth I made from the ham bone, that seemed to work fine. But the gelatinous goo is way too salty to do too much with. Anyone have any other ideas for it?
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