Ham stock turned into "gelatin" (freezer, crockpot, stove)
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I had ham for Christmas and decided to make ham stock with the bone. I put it in my crockpot for 12 hours with celery, carrots, onions, etc. and then reduced it further on the stove. It looks great! I put it in the fridge and skimmed off the small amount of fat on top. I was planning to put it in an ice cube tray so I'd have it in handy portions for recipes...
Problem is, it's been in the fridge all day and has now set up like gelatin! I've heard that's a good thing - but...how do I portion it out to keep in the freezer? I suppose I could put a little scoop in a bunch of sandwich bags...? Ice cubes would have been so much easier!
I didn't know that! Cool! My mom was the jello lady in our house so I only really have experience with it in a bar application, e.g. jello shots, and those never sit around long enough to melt.
I didn't know that! Cool! My mom was the jello lady in our house so I only really have experience with it in a bar application, e.g. jello shots, and those never sit around long enough to melt.
LOL, Jello shot young miss. Knox Blox? You can probably bounce those things of pavement in July.
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With stock, it's the collagen from the bones that makes it gelatinous. 
