Gammon fat

[Peloquin]

Hi, first real post here so sorry if it's in the wrong section.
Anyway, my wife is on a diet again so I've just chopped a slab of fat/rind off a gammon joint and it seems a waste to throw it away.
I'm a very basic cook so layman terms only really but what can I do with this fat?
The gammon is going into the slow cooker to make a campfire stew.
Hope someone can help.
Thank you.

 

[Morning Glory]

I think you should be able to render the fat down and then keep it in the fridge to use as cooking fat. To do this, cut the fat/rind into small pieces an cook very slowly in a pan over a low heat until the fat melts - then pour off into a container.

Alternatively you could roast the skin/fat to make 'crackling'. I've not done this as a separate process but I think if you score the skin, rub in some salt and bake in the oven for an hour it would work. Maybe someone else could advise on this.

 

[The Velvet Curtain]

I'm with Morning Glory; score the skin side to define strips, salt it, stick it on a wire rack over an oven tray and roast it until crispy. Crackling is the best part.

Welcome by the way.