How to Render Ham Fat to Save for Use in Cooking

At the very end of using a baked ham, I always have chunks and pieces of fat. Rather than throw these chunks out, I render the fat to use in cooking later.

Rendering fat is an old-fashioned method for preparing solid animal fat to use later by separating the fat from any other tissue in the fat. Lard, for example, is a rendered fat. The happy by-product of rendering pork fat is the cracklings, those small bits of crunchy, tasty roasted fat, which sometimes have a bit of meat in them.

When you render ham fat, those bits of fat, the cracklings (with maybe some meat), have a taste and texture similar to bacon bits. The rendered fat, itself, tastes like ham or bacon. I use it in cooking the same way I would use saved bacon fat.

To render fat:

In the process of using a baked ham, simply set aside all of the fatty bits and chunks that you don't want to consume in their current state. On both the shank and butt portions of ham, there can be a substantial swath of fat across part of the exterior. Go ahead and bake the ham with the fat on, scoring well to render fat while baking. Not all of the fat will render in such a large swath without severely overcooking your ham.

initial batch of fat dices rendering

With all of the leftover chunks of fat which you trimmed and saved, cut the pieces which appear to be only fat (no meat attached) into 1/4 to 1/2-inch dices. In just a few minutes of cooking, these very fatty pieces will give off enough rendered fat to thoroughly coat the remaining dices, allowing your main batch to render evenly.

• Place about 1/2 cup of fatty dices into a heavy-bottomed saucepan or dutch oven (depending on amount of ham fat to render, more fat = bigger pot).

• Heat over low, and allow fat to render slowly. Stir occasionally. On my gas stove top, I use a gas mark 2, out of 1 through 5.

cracklings removed to a sieve over a small bowl

• When there's a nice pool of rendered fat, and this first batch is done, use a slotted spoon to scoop the cracklings out of the pot and into a sieve, which is placed over a dish to catch drippings. 

• Add the remaining fat dices (again about 1/4 to 1/2-inch dice) to the rendered fat in the pot.  (I prefer to leave all my dices about 1/4-inch, as I just like the smaller "bits" to add to salads or to top soups.) 

• If you have any especially meaty bits, add those to the rendering about half-way through, to ensure that they don't burn. Continue to render the fat slowly, stirring from time to time.

some of the meatier dices I add about halfway through cooking main batch

• At the very end of cooking, remove the cracklings to a strainer/sieve or scoop into a piece of loosely woven cheesecloth. Use the back of a spoon to press out the fat into the dish below. Alternatively, put the cracklings into a cheesecloth spread over a dish, then squeeze out the liquified fat into the dish to save.

pressing the extra fat out of the cracklings to save for cooking

• The liquid fat is your rendered fat to be used in cooking, just like reserved bacon fat.

• The cracklings can be used in recipes for cornbread and egg salad, or to top soup, salad, and casseroles. Store cracklings in the fridge, or if not using within a day or two, freeze. Rendered fat for use in cooking can be stored in the refrigerator for up to 3 days or in the freezer for several months.

I used this batch of cracklings to top a bean and veggie soup --
tastes like bacon bits , Yum!

Rendering the fat from your ham is a way to make use of every last scrap. Hams are expensive; so why not make use of every last bit. Instead of tossing those chunks of fat, salvage them for cooking use. 


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