• Hot Sandwiches - 47

    From Dave Drum@1:18/200 to All on Wed Aug 28 21:50:00 2024
    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

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