- 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.
Reviews forBeer-Braised Pulled Ham
"I never thought of pulling/shredding ham before - this was a great recipe and so easy!"
"Loved it!!! I took this to a potluck and it was a big hit .. served it as per the recipe but also served with a dill pickle dip as a topping.... the pickle dip complimented it perfectly, got the dip recipe off of pinterest (the one with old bay seasoning in it). Can't wait to take it camping this summer..... Thanks for sharing!!!"
"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!"