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Pressure Cooker Beer-Braised Pulled Ham

To jazz up leftover ham, I 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: 25 min. + releasing
  • 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 (4 pounds)
  • 4 fresh rosemary sprigs
  • 16 pretzel hamburger buns, split
  • Dill pickle slices, optional

Directions

  • 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.
  • 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 2 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.

Test Kitchen tips
  • You can also place shredded ham on slider buns and top with honey mustard spread.
  • For a lighter beer flavor, replace 1 bottle with water or reduced sodium vegetable broth.
  • Nutrition Facts
    1 serving: 378 calories, 9g fat (1g saturated fat), 50mg cholesterol, 1246mg sodium, 50g carbohydrate (4g sugars, 2g fiber), 25g protein.

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