dave > wrote in message >. ..
> I simmered 4 ham hocks all day. I took the hocks out and put the
> broth in the refrigerator overnight so the fat would solidify. I
> spooned off the fat and have a pot full of thick gelanous material.
>
> Should I reheat the whole thing and use that for the soup base or
> should I mix it say 50/50 with water?
>
> Once I get it boiling again I'll add the dry split peas to cook then
> add the ham and onions during the last hour or so.
>
> I've never run across a pot of jello like this and wasn't sure what it
> was or what to do with it.
>
> Thanks
>
> Dave G

Just reheat it and taste. It should be rich and smooth. Only if it's
too strong would I add any water. Well-made soup stock will jell,
there's nothing wrong with that.

--
Chris Green