Just wanted to report that my ham bone soup has turned out delicious. Turns out chilling it overnight was exactly the right move. I took it out of the fridge to see that the fat layer had solidified right on top just as I hoped. I scraped it off this morning, though it didn't come off neatly enough to save, and discovered that beneath it the soup had gelatinized into a nice thickness. It was the consistency I was going for from the start, with no need to puree it at all. I ate a mug of it just now, and it was great, smoky, substantial, with a great chewy texture. So I'm going to consider this experiment a success. I'll have to be sure I do this every time I have a ham.
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