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Home Cooking

Ham Collagen and lard

San Antonio Sam | Sep 30, 201510:57 AM     8

I cooked a bone-in, smoked ham to slice for lunch meat yesteday. I got short on time and also ran out of tinfoil so I just put it in the fridge still wrapped in the foil it cooked in.

The outside of the ham was completely coated in thick layer of beautiful looking collagen and there was about 1/2 cup of really pure, white lard that had seeped out.

Would you save the collagan and/or lard for anything? I've already got a pot of beans on with the ham bone in.

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