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?
It's called "the spruce-up"
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