Originally Posted by: rivergait 
I finished up dissecting the bone-in ham shoulder left over from Easter. The chunks of fat with bits of meat were popped into a slow cooker for the night, and produced the expected gelatinized broth topped by a layer or congealed fat. I re-liquified the fat, and strained it clear. What do I do with this stuff? The broth tastes good (the Corgis love it mixed with their food) and the fat looks clean. I have leaf lard that I made, but this is just "all pig" fat . Can I deep fry in it? Use it for pie dough? Make some sort of soup like French Onion that calls for beef broth?
The gelatinized broth will make the best split pea soup you've ever had. In my family, this is what we end up doing with every bone-in ham carcass.
The ham fat can be used in any way you would use bacon fat. The library contains over 5000 recipes calling for bacon fat. Some uses I've put it to myself are: for popping corn, German potato salad dressing, and drop biscuits.