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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow Cooker Beer-Braised Pulled Ham   
    Categories: Pork, Beer, Herbs, Breads   
         Yield: 16 servings   
       
        24 oz Beer   
       3/4 c  Dijon mustard; divided   
       1/2 ts Coarse ground pepper   
         4 lb Fully cooked, bone-in ham   
         4    Fresh rosemary sprigs   
        16    Pretzel hamburger buns;   
              - split   
              Dill pickle slices; opt   
       
     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.   
        
     Ann Sheehy, Lawrence, Massachusetts   
        
     Makes: 16 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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