Pressure Cooker Beer-Braised Pulled Ham
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
Reviews
Great recipe: the best ham I've ever had! I made one terrific mistake though, I added all of the 3/4 cup on mustard to the beer, oops. It turned out great! I saved the beer/mustard liquid after straining the rosemary and whatever would not fit through the strainer. The next day, yesterday, I pressure cooked dried large Lima beans for 7 minutes in water and then drained and rinsed the beans. I added them back to the Instant Pot and poured the reserved liquid with 32 ounces of chicken stock to make sure the liquid level was one inch above the "bean line." I then added a large onion, chopped: 6 baby carrots, rough chopped and: 3 cups diced ham from your great recipe. It was the BEST Lima Beans and Ham recipe. Thank you for the great recipe!!!!!!!