Pressure Cooker Beer-Braised Pulled Ham

By gbvampy1

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 (4 pounds)
• 4 fresh rosemary sprigs
• 16 pretzel hamburger buns, split
• Dill pickle slices, optional

Details

Servings 160
Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

In a 6-qt. electric pressure cooker, whisk together beer, 1/2 cup mustard and pepper. Add ham and rosemary. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 20 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions.
Remove ham; cool slightly. Discard rosemary sprigs. Skim fat from liquid remaining in pressure cooker. Select saute setting and adjust for high heat. Bring liquid to a boil; cook for 5 minutes.
When ham is cool enough to handle, shred meat with two forks. Discard bone. Return ham to pressure cooker; heat through. To serve, place shredded ham on pretzel bun bottoms with remaining mustard and, if desired, dill pickle slices. Replace tops.