Description
To jazz up ham, I slow-cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible.
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
Directions
- 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.
- 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.
- Using tongs, place shredded ham on pretzel buns; top with remaining mustard and, if desired, dill pickle slices.
