Beer-Braised Pulled Ham

Total Time:Prep: 10 min. Cook: 7 hours

Recipe by Ann Sheehy, Londonderry, New Hampshire

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

Can you freeze Beer-Braised Pulled Ham?

Freeze cooled ham mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add water if necessary.


Test Kitchen tips
  • You can also place shredded ham on slider buns and top with honey mustard spread.
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    Beer-Braised Pulled Ham

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    Yield:16 servings
    Prep:10 min
    Cook:3 hours
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    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 (about 4 pounds)
    • 4 fresh rosemary sprigs
    • 16 pretzel hamburger buns, split
    • Dill pickle slices, optional
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    Directions

    1. 1
      In a 5-qt. slow cooker, whisk together beer and 1/2 cup mustard. Stir in pepper. Add ham and rosemary. Cook, covered, on low until tender, 7-9 hours.
    2. 2
      Remove ham; cool slightly. Discard rosemary sprigs. Skim fat. When ham is cool enough to handle, shred meat with 2 forks. Discard bone. Return to slow cooker; heat through.
    3. 3
      Using tongs, place shredded ham on pretzel buns; top with remaining mustard and, if desired, dill pickle slices.

    Nutrition Facts

    1 sandwich: 378 calories, 9g fat (1g saturated fat), 50mg cholesterol, 1246mg sodium, 48g carbohydrate (4g sugars, 2g fiber), 25g protein.
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