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 (optional)

  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.

  Recipe by Ann Sheehy, Lawrence, Massachusetts

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

  Uncle Dirty Dave's Archives

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