Hammy
So, we had a leg of serrano ham, and for the past few weeks it's been hanging up in one of the rooms behind the kitchen, having bits sliced off it every day.
Unfortunately, it became apparent that it wasn't an ideal situation for it, so this afternoon we chopped the rest of the meat off it and froze it in bags suitable for a couple of lunches.
Now, I've got a bag containing lots of bits of fat with slivers of meat embedded, and two of the three bones (I binned the other, on the grounds that it was too long to go in the stock pot).
Is there anything I can do with either the meaty fat or the bones? I was going to make stock, but Mike thinks it will be unusably salty. Thoughts? Maybe just the bones (which still have a fair bit of meat on them)?
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Unfortunately, it became apparent that it wasn't an ideal situation for it, so this afternoon we chopped the rest of the meat off it and froze it in bags suitable for a couple of lunches.
Now, I've got a bag containing lots of bits of fat with slivers of meat embedded, and two of the three bones (I binned the other, on the grounds that it was too long to go in the stock pot).
Is there anything I can do with either the meaty fat or the bones? I was going to make stock, but Mike thinks it will be unusably salty. Thoughts? Maybe just the bones (which still have a fair bit of meat on them)?
This entry was originally posted at http://flick.dreamwidth.org/1033752.html, where it has
comment(s). Add comments here or there, if you feel like it.