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Beer-Braised Pulled Ham

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Total Time
Prep: 10 min. Cook: 7 hours

By Taste Of Home Editorial Team

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.
    • Test Kitchen Approved

    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
    Text Ingredients

    Directions

    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. 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. 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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