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
... Don't allow the dog to eat at the table, no matter how good his manners
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
|
