Beer-Braised Pulled Ham Recipe
Beer-Braised Pulled Ham Recipe photo by Taste of Home
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Beer-Braised Pulled Ham Recipe

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To jazz up leftover ham, I slow-cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. —Ann Sheehy, Lawrence, MA
TOTAL TIME: Prep: 10 min. Cook: 7 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 7 hours
MAKES: 6 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

Nutritional Facts

1 sandwich: 378 calories, 9g fat (1g saturated fat), 50mg cholesterol, 1246mg sodium, 50g carbohydrate (4g sugars, 2g fiber), 25g protein.

Directions

  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.
  2. 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.
  3. Using tongs, place shredded ham on pretzel buns; top with remaining mustard and, if desired, dill pickle slices.
  4. 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.
Originally published as Beer-Braised Pulled Ham in Taste of Home February/March 2017

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer


Reviews for Beer-Braised Pulled Ham

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
bicktasw User ID: 4201818 263214
Reviewed Mar. 8, 2017

"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!!"

MY REVIEW
erinshea1982 User ID: 7151030 260128
Reviewed Jan. 23, 2017

"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!"

MY REVIEW
annrms User ID: 2649709 260123
Reviewed Jan. 23, 2017

"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!"

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