BEER-BRAISED PULLED HAM

By porklion

Ingredients

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

Preparation

Step 1

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.
Yield: 16 servings.