This new year embrace yourself with a tasty and delicious Beer-Braised Pulled Ham. And here’s a recipe for you for a slow cook ham. Enjoy the deliciousness of this slowly cooked ham infused with non-alcoholic beer that enhances its taste further more. Here we are going to prepare Beer-Braised Pulled Ham. Let’s get started.
We could never manage to get ourselves through an entire conversation about cooking with beer without talking about meat. Sure, the magical leavening powers of beer give bread that awesome texture, and after making a Beer-Braised Pulled Ham Burger, none of Burger will ever be sober.
- 2 bottles (12 ounces each) beer or non-alcoholic beer
- ¾ cup German or Dijon mustard, divided
- ½ 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 ½ 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.