Ham drippings (2024)

FAQs

What can I do with the liquid from a ham? ›

Recipe Ideas Using Ham Stock:

CrockPot Bean Soup with Ham and Kale. Instant Pot Split Pea Soup. Instant Pot Ham and Cabbage Soup. Hopping John Soup.

Yes, you can transform your ham drippings into a creamy, savory Ham Gravy! Your holiday dinners will never be the same once you discover the deliciousness and ease of this ham gravy recipe. Put the ham gravy in a jar back on the shelf.

Like I mentioned above, save the ham juices from the packaging, and pour them into the bottom of the pan; this will help your ham to stay moist.

Mix together 4 cups of water and 2 tablespoons of white vinegar and wet the bag, make sure it is completely soaked through. Wring it out slightly so it's not dripping and place ham inside or wrap completely in the tea towel. Store in coolest part of fridge (usually at the bottom).

Rather than throw these chunks out, I render the fat to use in cooking later. Rendering fat is an old-fashioned method for preparing solid animal fat to use later by separating the fat from any other tissue in the fat. Lard, for example, is a rendered fat.

The choice is yours. The cooking liquid, enriched with onions spiked with cloves and a few bay leaves, has done its work and can be chucked out (it's inclined to be salty), but I do like to spoon a little of it, in lieu of gravy, over the slices of moist, pink meat as I serve them.

Spread on a dark bread, served as a condiment; used for hearty fried dishes (latkes); include in pates, or use to preserve meats, like a confit. Some cooks incorporate into dumplings. If you're not making a gravy after cooking your chicken, save the drippings in the fridge for the next time you want a bit.

Officially, considering food safety guidelines, I should really say that you could keep it in a sealed container in the fridge for about a week. But unofficially, providing it has been stored in a cold part of the fridge, in a clean sealed jar, we would keep it for a month for cooking.

If saving fats and juices from a pan, pour into a glass container or jar, or even a mug (just nothing plastic) — this allows you transfer the fats and juices while still hot. Plus, it's much easier to clean once empty. Place in the refrigerator to cool and harden; it keeps for up to a week.

Editor's Tip: For a fall-apart tender ham, let it cook longer; 10 to 12 hours on low. This method is perfect for families who prefer a more casual dinner of shredded hot ham and roll sandwiches.

Why was my ham so dry? ›

The meat is placed in an oven with a higher dry heat, causing the drippings to evaporate when cooking. While some drippings may make it to the bottom, most will not—causing the meat to dry out.

Cola adds caramel sweetness to a ham glaze and can stand up to other strong ingredients like bourbon and cloves. If you'd rather not cook with alcohol, use apple juice instead. Start with our Classic Cola-Glazed Ham recipe and give it your own spin, depending on the soda you're using.

You should refrigerate the stock as soon as possible (and within 2 hours of cooking) and use it up in 1-2 days, or freeze for up to 3 months. Nigella likes to use ham stock in meat sauces (pork or beef), added to bechamel sauces for extra flavour and particularly in soups.

You don't want to make a ham soup, so put just enough to coat the ham and cover the bottom of the pan. You can use water, but if you want to add more flavor, you should use wine or beef, chicken, or vegetable stock. Most of this liquid will cook off, but your tinfoil cover will help your meat absorb those juices.

Arrange slices in a single layer on a greased baking pan. Add a couple of tablespoons of broth or water and cover with foil. Bake for about 10 minutes or until heated through, turning slices once.

A new study has shown that Bone Broth made from dry-cured ham bones may be beneficial for cardiovascular health because ham bones contain peptides that could have cardioprotective effects. The study has been published in the Journal of Agriculture and Food Chemistry.

Yes, cooking liquid can often be reused, especially if it has been used to simmer or poach ingredients. For example, the liquid used to cook vegetables or meats can be saved and used as a base for soups or sauces.

It's gelatin. Gelatin is extracted by rendering collagen. Some parts of the animal such as meat, skin and bones can contain significant amounts of collagen. In a savoury soup or gravy, such collagen will add meaty richness.

That red liquid is water mixed a protein called myoglobin. See as meat ages, the muscle tissue breaks down – and it doesn't take long. The water and myoglobin cells inside the meat are released and voila, a red blood-like liquid emanates from the meat when it is prepared.