I have a lot of fat left over from a lightly cured supermarket ham that I've been eating around on, and rather than throwing it away like usual I'm wondering if it could be rendered and made good use of. How could one best render a big pile of ham fat, and will one wind up with a useful end product? Stovetop or oven? Temperature? Classic lard comes from uncured pork, so I'm not sure what will result from ham. Of course I'm also looking forward to the cracklings. How does one maximize those?