Today I’m going to show you how to render lard {the easy way} in a Crock Pot.
When you only have one hundred dollars a month for groceries, you really have to think outside of the box when it comes to getting the most out of every food dollar.
Long story short; I needed something to fry eggs and sauté vegetables with. I didn’t have any extra money in my budget to buy butter or olive oil.
As I was looking at the {$0.99 a pound} ham in my shopping cart I realized I didn’t need to buy butter or olive oil.
I could just use the fatty bits from the ham for frying/sauteing.
I mean people save bacon grease, right? Why couldn’t I save the fat from the ham? It seemed like a reasonable idea to me.
So I did it! 🙂
When I got home from the grocery store I cut up my ham.
The plan was to use the ham bone for split pea soup, and to portion out the rest of the ham to use throughout the month. The fat was headed for the Crock Pot.
I don‘t know about you, but I LOVE split pea soup!!! It’s cheap and easy to make, plus it freezes well.
What’s not to love?
Wow! Who knew a ham bone weighed so much?
I bought an 8.74 pound ham and was shocked there was only 4 pounds 13 ounces left after tossing the bone {with some ham still attached} into the Crock Pot.
I wish I would have weighed the fat! Oh well. Maybe next time.
How To Render Lard In A Crock Pot
This is SO EASY. Seriously. All you do is put the fat from your ham in a small Crock Pot, put the lid on and cook it low and slow.
*The fat will melt quicker if it is cut up into small pieces.
Turn the dial to low, cover, and give it a few hours for the fat to separate and the last bits of ham to crisp.
Make sure you give it a stir every once in a while {every hour or so} to prevent scorching.
Look at all those glorious crispy bits!! If you like pork rinds, you’ll love these.
After the fat has turned to liquid {carefully} strain the liquid into a heatproof jar {I used a small canning jar} and let cool.
Once cool, store in the refrigerator or freezer.
So there you have it. How to render lard {the easy way} in a Crock Pot.
Have you done this before? What is your favorite way to use lard?
~Mavis
Jill A says
How long will it last if you keep it in the refrigerator? Just curious. I love reading about this challenge.
Mavis Butterfield says
6-12 months in the refrigerator. Much longer in the freezer.
Kimberly O'Donoghue says
I’m curious though on its flavor does it have a strong ham flavor? So would you be limited to what you use it in? Just curious bc I love this
Mavis Butterfield says
I don’t detect a flavor at all. 🙂 My lard was really clear. I think if it wasn’t there would be more of a flavor to it.
Wendy C says
Thank you!
Kari says
I have rendered and saved beef fat before, put it in the fridge, then never used it. I think I ended up giving it away. Bacon grease, however, gets saved and used for frying eggs, frying tortillas, etc.. I have my grandma’s “Drippings” container that sits next to my stove that always has bacon grease in it for that purpose.
Thanks for the reminder on how to look for ways to be thrifty and better stewards of all we have. This challenge is fun to watch. The grocery and food posts have always been my favorite!
Mavis Butterfield says
My favorite salad dressing uses bacon grease. I love that you still have your Grandmother’s container and that you use it!! https://www.onehundreddollarsamonth.com/bacon-dijon-salad-dressing/
Lesley says
Mavis, what are you most looking forward to (foodwise) after January is over? Do you miss eating at your house? I think your January challenge is a really relatable way to show people that yes, it *can* be done if necessary. Our culture is all about eating for entertainment, and I think you’re shining a light on eating for necessity and freeing up funds for other things!
Mavis Butterfield says
I don’t linger at the table, so I don’t really miss eating at the house. I do miss my afternoon homemade chocolate chip cookie though. Big time.
Vicki says
1 cup peanut butter, 1 cup sugar, 1 egg. Mix, shape into small balls, bake at 350 for 15 minutes. Add chocolate chips…
Joanne Folstad says
Rendering lard in a crock pot may be easier, but it is much faster to do it in the microwave. I use a Pyrex measuring cup and in a few seconds or minutes depending on the amount there is clean clear white lard to pour off.
Katy @ Practical Walk says
Never woulthugt of using the microwave
Erin says
I save my rotisserie chicken carcasses to make broth for freezing & always save bacon grease but never even considered saving ham fat. It can be such a distinct flavor so I’m looking forward to reading how people use it. I need ideas!
Carla says
Just this past Fall I saved and rendered beef tallow for the first time. With some of it, I made hand cream/moisturizer. After rendering, you just add some oil and whip it while it cools. Pretty neat. Most of the tallow, though, I’m using for greasing pans before I cook almost everything. I love not wasting it!
Sue says
Years ago, I saved and strained a boatload of duck fat from 2 Christmas dinner ducks. I froze it and…never touched it. Never had duck before so I had no good ideas how to use the fat (besides in a cassoulet).
I do render bacon fat all the time. My favorite use for it is cornbread: grease up the cast-iron skillet, put it in a cold oven, bring it to baking temperature, then pour in the batter. So satisfying to hear the crackle of batter hitting the hot fat!
Mavis Butterfield says
Cornbread + bacon grease is always a winning combination.
Susan says
Thank you for the reminder on how easy this is. People used to do this naturally and we’ve forgotten so many basics. I’m always looking for more ways to do things myself and not need the stores as often. I have saved bacon grease but haven’t ever thought to save the lard from a ham.
Michelle C says
Years ago I rendered beef tallow similarly. Great money saving strategy for sure. I should do it again.
Cindy Brick says
Am I the only one thinking of chicharrones (“chee-cha-row-nehs”) here? The crunchy ham bits would be another version…
Maybe because we live in such a Hispanic area of Colorado. The conquistadors spent a lot of time here…in fact, the local postmaster told me a conquistador’s helmet was found perched in a tree not that long ago, by a man out hunting.
Denise says
Mom and I used to make soap with the rendered lard. We raised beef, pork, chicken, turkeys, goats. Huge garden. Milked the cow, made butter. I am so glad I learned how to do these things because you never know when it might come in handy. I still garden and preserve but no more butchery!
Linda Sand says
My grandmother was famous for her pies. She always used lard. A ham bone cooked with navy beans was another of her dishes–served with cornbread.
I recently watched a video of a former Amish woman making butter and jelly. Did you know butter is just milk that has been beaten a long time with the buttermilk poured off to save for baking? She made her jelly from a bottle of grape juice. I wish I had the link to share.
Chris says
Eastern European heritage, here. I grew up eating bread dumplings drizzles with warm bacon grease instead of gravy. Warmed ham lard would be equally delicious. Fresh bread with a schmear would be so good.
Katy @ Practical says
Thanks so much for this post!
My husband has rendered lard…from brisket I think it was, but I’ve yet to do it.