BEER-BRAISED PULLED HAM

Beer-Braised Pulled Ham image

To jazz up ham, I slow-cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Time 3h10m

Yield 16 servings.

Number Of Ingredients 7

Ingredients

2 bottles (12 ounces each) beer or nonalcoholic beer
3/4 cup German or Dijon mustard, divided
1/2 teaspoon coarsely ground pepper
1 fully cooked bone-in ham (about 4 pounds)
4 fresh rosemary sprigs
16 pretzel hamburger buns, split
Dill pickle slices, optional

Steps:

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 2 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; add water if necessary.

Nutrition Facts : Calories 378 calories, Fat 9g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 1246mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.