Ham drippings

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?

  • Posted by: Barb
  • November 17, 2014
  • 5246 views
  • 7 Comments

4 Comments

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Marcmarc
Marcmarc November 17, 2014

Mix it with chicken broth and make gravy out of it. Make biscuits.

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Maedl
Maedl November 17, 2014

Make split pea, navy bean, or lentil soup and add the ham drippings to the broth--but wait to add salt until after you add the drippings. If it was a good-quality ham, I’d save the fat, too, and use it to fry the onions and garlic that go into the soup.

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Barb
Barb November 17, 2014

I did save the fat, I figured i could use that for all manner of things. Thanks for the idea

Susan W
Susan W November 17, 2014

You can make red eye gravy! I think you need the fat, so hopefully you didn't toss it. It involves coffee. Hopefully Sam1148 will chime in. Get ready to make some biscuits too. :)

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Barb
Barb November 17, 2014

Great idea -- I've never even had red eye gravy so I'm definitely going to try try this.

ChezHenry
ChezHenry November 17, 2014

Toss it with some day old cubed bread, baked in a 475 degree oven for 8-12 minutes for some excellent croutons.

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Barb
Barb November 17, 2014

I never in a million years would have thought of croutons. I think I'll try this and float them in the white bean soup I made with the ham stock.

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