MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pressure Cooker Beer-Braised Pulled Ham
Categories: Pork, Beer, Herbs, Breads
Yield: 16 servings

24 oz Beer
3/4 c Dijon mustard; divided
1/2 ts Coarse ground pepper
4 lb Fully cooked, bone-in ham
4 Fresh rosemary sprigs
16 Pretzel hamburger buns;
- split
Dill pickle slices; opt

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.

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.

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.

Ann Sheehy, Lawrence, Massachusetts

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

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