Several weekends ago my friends barbequed a 110 lb. pig. I decided to scrape up the remains of the carcass (bones, skin, fat, bits of meat, the head and legs) and threw about a trashbag worth of ham bits into my deep freezer for future stock making.
I'd really love to make a huge batch of white bean and ham soup, and also hopefully render out the fat for various uses. I grew up Jewish and vegetarian, so I really have no idea how to cook ham, but I'm figuring I can just boil the defrosted remains for a while with onions and spices to make stock, then strain and add the bits of meat, veggies and soaked beans and boil again for soup.
Does that sound about right? Any advice? I figured I could get some help from you Chowhound pork experts!