Your personal shoppers, leaving home not required. Shop gift guides »
🔕 🔔
Loading…

My Basket ()

All questions

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?

asked by Barb about 2 years ago
7 answers 1557 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 2 years ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added about 2 years ago

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.

6bcadf5c 5931 4280 987c a487acd0ac52  image
added about 2 years ago

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

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 2 years ago

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. :)

6bcadf5c 5931 4280 987c a487acd0ac52  image
added about 2 years ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 2 years ago

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

6bcadf5c 5931 4280 987c a487acd0ac52  image
added about 2 years ago

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.