Beer-Braised Pulled Ham

(Courtesy of Taste of Home)

Ingredients:
2 bottles (12 oz. each) beer or nonalcoholic beer
3/4 c. German or Dijon mustard, divided
1/2 tsp. coarsely ground pepper
1 fully cooked bone-in ham (about 4 lbs.)
4 fresh rosemary sprigs
16 pretzel hamburger buns, split
Dill pickle slices, optional

Directions:
In a 5 quart slow cooker, whisk together beer and 1/2 c. mustard.  Stir in pepper.  Add ham and rosemary.  Cook, covered, on low until tender, 7-9 hours.

Remove ham; cool slightly.  Discard rosemary sprigs.  Skim fat.  When ham is cool enough to handle, shred meat with 2 forks.  Discard bone.  Return to slow cooker; heat through.

Using tongs, place shredded ham on pretzel buns; top with remaining mustard and, if desired, dill pickle slices.

Freeze option: freeze cooled ham mixture in freezer containers.  To use, partially thaw in refrigerator overnight.  Heat though in a covered saucepan, stirring gently and adding a little water if necessary.

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