Subj : Hot Sandwiches - 47
To   : All
From : Dave Drum
Date : Wed Aug 28 2024 21:56:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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