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