Name: Pressure Cooker Beer-Braised Pulled Ham
Prep time: 10 min
Cook time: 10 min
Yield: 1
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pressure Cooker Beer-Braised Pulled Ham

1. 2 bottles (12 ounces each) beer or nonalcoholic beer -

2. 3/4 cup German or Dijon mustard, divided -

3. 1/2 teaspoon coarsely ground pepper -

4. 1 fully cooked bone-in ham (4 pounds) -

5. 4 fresh rosemary sprigs -

6. 16 pretzel hamburger buns, split -

7. Dill pickle slices, optional -

How to cook deliciously - Pressure Cooker Beer-Braised Pulled Ham

1. Stage

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.

2. Stage

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.

3. Stage

When ham is cool enough to handle, shred meat with 2 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.