Roast gammon - quick question.

[WildRosie]

I roasted a large joint of gammon complete with rind/crackling yesterday. The juices that settled in the roasting tin have now jellified into a semi-clear brownish jelly (apologies if this sounds gross). Is there any culinary use for this jelly, e.g. roast potatoes, before I put in the bin ? Thankyou.

Use it as the basis for stock, so you can make pea and ham soup with the final remnants of the gammon joint. You could also stir it into risotto or white parsley sauce. Gammon, potatoes and cabbage with parsley sauce is a classic combination, food of the Gods!

Thankyou Ada. Any other suggestions ?

You have made the most awesome ham stock (the ones that turn to jelly are always the best)

You can either turn it into a wonderful soup now (lentil is my absolute favourite from ham stock) or stick it in the freezer for a later date.

Thankyou Madvixen. I was very lucky with this particular joint. It only cost £4.50 in Morrison's Christmas food clearout the other week - probably originally three times as much. Carved easily and used less than half so far. Plenty left to do with fried eggs and chips and a few sarnies too!