Ham Hock Eggs Benedict Recipe

Prepare maple-glazed shredded ham hock

If ham hock is not already cooked, simmer a 1.5–2 lb ham hock in water with aromatics (onion, carrot, celery) for 1.5–2 hours until very tender; cool slightly and shred. If using pre-cooked ham hock, proceed to glazing step. In a skillet over medium heat melt 1 tablespoon unsalted butter. Add the shredded ham hock and sauté 2–3 minutes to warm. Add 3 tablespoons pure maple syrup, 1 teaspoon apple cider vinegar, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Cook and stir constantly 3–5 minutes until the syrup reduces slightly and coats the meat. Taste and adjust seasoning. Keep warm on very low heat while poaching eggs and making hollandaise.

Toast ciabatta

Slice the ciabatta into six thick slices. Heat a skillet or griddle over medium heat and melt 2 tablespoons butter. Toast the ciabatta slices 1–2 minutes per side until golden and slightly crisp. Alternatively, broil in the oven 2–3 minutes per side. Keep warm in a low oven (about 120°C / 250°F) until ready to assemble.

Prepare poaching water

Bring 2 liters of water to a gentle simmer (not a rolling boil) in a wide, shallow pot. Add 2 tablespoons vinegar and 1/2 teaspoon salt. Reduce heat so the surface is barely moving with small bubbles.

Crack one egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon, then slip the egg from the ramekin into the center of the vortex. Poach for 3 minutes for a soft runny yolk or 3.5–4 minutes for slightly firmer yolk. Use a slotted spoon to lift the egg, gently blot on paper towel to remove excess water. Repeat with remaining eggs, poaching in batches of 2–3 depending on pot size. Keep poached eggs in a shallow bowl of warm water (off heat) briefly if preparing ahead, but reheat very briefly in simmering water before plating.

Prepare a double boiler

Bring a small saucepan of water to a simmer. Reduce heat so water is just below simmering. Use a heatproof bowl (metal or glass) that sits on top of the pan without touching the water.

Whisk yolks and lemon

In the bowl, whisk together 4 egg yolks and 2 tablespoons fresh lemon juice until slightly thickened and pale, about 30–45 seconds.

Cook and emulsify

Place the bowl over the barely simmering water and whisk constantly. Slowly drizzle in the 10 tablespoons hot melted butter in a thin steady stream while whisking continuously to emulsify. Continue whisking until sauce thickens to a creamy consistency. If sauce becomes too thick, whisk in 1 teaspoon warm water to adjust. Remove from heat and season with 1/2 teaspoon salt and 1/8 teaspoon cayenne (or a few drops of hot sauce). Keep warm (not hot) by placing the bowl in a warm spot or over very low warm water; do not overheat or it will break.

Rescue separated sauce (if needed)

If sauce begins to separate, whisk a teaspoon of warm water into a clean bowl and slowly whisk the separated sauce into it to re-emulsify, then continue whisking in remaining sauce.

Place a toasted ciabatta slice on each plate. Top each slice with about 1/3 cup of the maple-glazed shredded ham hock, pressing slightly to form an even layer.

Gently place one warm poached egg on top of the ham hock on each ciabatta slice.

Spoon 2–3 tablespoons of warm Hollandaise sauce over each poached egg, allowing it to cascade over the egg and ham.

Finish with a sprinkle of finely sliced chives (about 1 teaspoon per serving), a few microgreens or baby arugula if using, and a light crack of freshly ground black pepper. Serve immediately.