Pressure Cooker Beer-Braised Pulled Ham

Name: Pressure Cooker Beer-Braised Pulled Ham
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16 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 (4 pounds); 4 fresh rosemary sprigs; 16 pretzel hamburger buns, split; Dill pickle slices, optional

To jazz up leftover ham, I cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. —Ann Sheehy, Lawrence, Massachusetts

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 (4 pounds)
4 fresh rosemary sprigs
16 pretzel hamburger buns, split
Dill pickle slices, optional

Directions

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 according to manufacturer's directions.
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 two 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.

Test Kitchen tips

You can also place shredded ham on slider buns and top with honey mustard spread.

For a lighter beer flavor, replace 1 bottle with water or reduced sodium vegetable broth.