To jazz up leftover ham, I cook it with a no-fuss beer sauce. Buns loaded with the ham, pickles and mustard are irresistible and perfect for potlucks and large get-togethers.
—Ann Sheehy, Lawrence, MA
Prep: 10 min. • Cook: 25 min. + releasing • Makes: 16 servings
2 bottles (12 oz. each) beer or nonalcoholic beer
3/4 cup German or Dijon mustard, divided
1/2 tsp. coarsely ground pepper
1 fully cooked bone-in ham (4 lbs.)
4 fresh rosemary sprigs
16 pretzel hamburger buns, split
Dill pickle slices, optional
1. In a 6-qt. electric pressure cooker, whisk together beer, 1/2 cup mustard and pepper. Add the 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 according to manufacturer’s directions.
2. 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.
3. When ham is cool enough to handle, shred meat with two 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.
1 SANDWICH: 378 cal., 9g fat (1g sat. fat), 50mg chol., 1246mg sod., 50g carb. (4g sugars, 2g fiber), 25g pro.
TEST KITCHEN TIP
Create dozens of appetizers when you serve the pulled ham on slider buns instead of pretzel buns.