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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