Beer-Braised Pulled Ham
To jazz up leftover ham, I slow-cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. —Ann Sheehy, Lawrence, Massachusetts
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 16
- 1/2 teaspoon coarsely ground pepper
- 4 fresh rosemary sprigs
- 2 bottles (12 ounces each) beer or nonalcoholic beer
- 3/4 cup german or dijon mustard divided
- 16 pretzel hamburger buns split
- dill pickle slices optional
- 1 fully cooked bone-in ham (about 4 pounds)
- Carbohydrate 0.0432066665790072 g
- Cholesterol 0 mg
- Fat 0.00217333332892398 g
- Fiber 0.0176666666308238 g
- Protein 0.00729999998518946 g
- Saturated Fat 0.000653333332007824 g
- Serving Size 1 1 servings. (0g)
- Sodium 0.0293333332738206 mg
- Sugar 0.0255399999481834 g
- Trans Fat 9.3333333143975E-05 g
- Calories 0 calories
In a 5-qt. slow cooker, whisk together beer and 1/2 cup mustard. Stir in pepper. Add ham and rosemary. Cook, covered, on low until tender, 7-9 hours., Remove ham; cool slightly. Discard rosemary sprigs. Skim fat. When ham is cool enough to handle, shred meat with two forks. Discard bone. Return to slow cooker; heat through., Using tongs, place shredded ham on pretzel buns; top with remaining mustard and, if desired, dill pickle slices., Freeze option: Freeze cooled ham mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.
