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Beer-Braised Pulled Ham

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
  • Total Time
    Prep: 10 min. Cook: 7 hours
  • Makes
    16 servings

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

Directions

  • 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.

Test Kitchen tips
  • You can also place shredded ham on slider buns and top with honey mustard spread.
  • Nutrition Facts
    1 sandwich: 378 calories, 9g fat (1g saturated fat), 50mg cholesterol, 1246mg sodium, 48g carbohydrate (4g sugars, 2g fiber), 25g protein.

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