Ham Hock Red Eye Gravy

Ham Hock Red Eye Gravy

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    cups


Ingredients

  • For the Ham Hock Stock:

  • 2

    medium (1½ pounds) ham hocks

  • 1

    yellow onion, roughly chopped

  • 1

    carrot, roughly chopped

  • 1

    celery stalk, roughly chopped

  • 8

    cups chicken stock

  • 1

    bay leaf

  • 3

    thyme sprigs

  • 1

    dried guajillo pepper

  • For the Gravy:

  • 2

    tablespoons lard

  • 2

    tablespoons all-purpose flour

  • 2

    cups reduced ham hock stock

  • 2

    tablespoons sorghum syrup

  • 2

    tablespoons espresso

  • Ham hock meat

  • 1

    tablespoon apple cider vinegar

  • Cayenne pepper, to taste

  • For Assembly:

  • Biscuits, for serving

  • Fried eggs, for serving

Directions

1. Make the stock: In a 4-quart saucepan, combine all the stock ingredients and bring to a boil. Reduce the heat and simmer, covered, until the hocks are tender, 2 to 2½ hours. Remove the ham hocks and strain the stock. Return the stock to the pan and reduce to 2 cups, 25 to 30 minutes. Once cool enough to handle, pick the meat off the hocks and set aside, discarding the skin and bones. 2. Make the gravy: In a medium saucepan, melt the lard over medium heat. Add the flour and cook, stirring with a wooden spoon, until blond in color, 2 minutes. Slowly pour in the stock and stir until smooth. Add the sorghum syrup and espresso, and bring to a simmer. Cook, stirring occasionally, until thickened, 20 minutes. Remove from the heat and stir in the reserved ham hock meat and the vinegar. Season with cayenne. 3. Assemble the dish: Halve the biscuits and divide between plates. Spoon the gravy over top, then top each dish with a fried egg and serve.


Nutrition

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