I bought a cured half ham, had the butcher slice it 3/4" thick, took it home, removed the bones, and trimmed the fat.
I'd like to render the fat and save it like bacon fat.
It has been mentioned elsewhere that you need to use uncured ham for this. I'm curious why. Bacon is cured.
I'd like to know the best method for rendering.. Also, how about the bones. I'd like to make use of them as well if i could.
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