- 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
- 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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Beer-Braised Pulled Ham
"My husband and I love ham and this recipe certainly caught my eye ..... how can you miss with ham AND beer??? I could not find a whole bone-in ham that weighed 4 pounds, so I bought 2 thick ham slices .... bone in, that weighed about the same. I cut each in half and put in the slow-cooker with 1 bottle of beer, cut the mustard back to 1/4 cup and used ground cloves instead of rosemary sprigs and added about 1 tablespoon of brown sugar. The result was quite tasty, although, the beer I used was an ale with a strong flavor ..... next time I think I'll use a lite beer. I imagine using a bone-in ham would give more of an appearance of "pulled" ham, but the slices worked in a pinch. I served it on sesame topped kaiser rolls with sweet pickle relish and more mustard on the side. I will definitely be making this again .... would be nice for a picnic!!"
"We loved this! Pulled pork is normally our "go to", but this , wow! What a wonderful change! We served on rolls, with honey mustard . The left overs only get better!"
"We greatly enjoyed TOH's presentation of this recipe that I usually serve as a dinner entree with sides. We had it as a “football supper” setting it up as a sandwich buffet. I set out the ham as directed along with rolls, pickles, Cole slaw with a dressing made of spicy pickle juice mixed with yogurt Caesar dressing, Swiss cheese, horseradish cheese, whole grain & Dijon mustards, and freshly ground pepper. I did have a bit of a problem "shredding" all of the ham...some shredded very easily, but some parts of the steak just didn't break away smoothly. I found if I thinly sliced those parts and then "pulled" them, it was easier. Don't let that deter you! These sammies are delicious!"