Start by roasting a big ham with a lot of fat on it. Ideally roast it in a cast iron pan, so you don’t have to pour the melted fat into another pan when you take it out of the oven, but whatever works for you.

Make an egregious amount of ham gravy. Three cups or more.

(You’ve never made gravy? It’s easy. Take a half cup of flour or so and put your sautee pan of ham fat on a decently high heat. Sprinkle in some of the flour. Mix it with a fork until it’s blended. Keep doing this in small amount...