Beer-Braised Pulled Ham
Total TimePrep: 10 min. Cook: 7 hours
I made this recipe, as listed, since my family loves ham and I am always on the look out for recipe to use up a ham bone. I thought it was quick and easy. I really enjoyed it and was surprised that my husband and kids did not. Not sure why they didn't care for it.
Loved this! We didn’t use the mustard or pickles! It was so flavorful! My boys (10
I loved this recipe--keep getting asked to make it over and over again!! Even those that don't eat Pork scarf it right up!!!
This is my favorite ham recipe. I have made it twice now. It’s delicious, flavorful, and since there is no glaze, it is fantastic for leftover ham recipes.
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!