Beer-Braised Pulled Ham

The best time of year to buy a big, gorgeous ham is the moment you finally pick the last sticky bit of fluorescent jelly bean from between your back teeth. A few aisles down from the half-priced Cadbury eggs and leftover green plastic grass, you’ll find a refrigerated “bin” full of bargain cuts. For as little as eight bucks, you can take home one of these huge bone-in beauties. Or perhaps, you have a few leftover pounds of meat and can’t stomach the idea of yet another cold mayo/Wonder bread sandwich.

As succulent, yet more flavorful than pulled pork, a smokey cured ham benefits by a slow, low braising in beer. Woodsy rosemary deepens the profile, and spicy mustard brightens, cutting through the rich fat. Totally amplified, this is ham at it’s hammiest. Best served on toasted rolls or buns with lots of mustard and pickles, or with mashed potatoes or polenta. Coarsely chopped leftovers make a fabulous breakfast hash!

 

 

Beer-Braised Pulled Ham

Adapted from “Taste of Home”

Serves about 12 to 16, depending on size of ham (see note)

 

2 (12 ounce) bottles beer

½ cup German or Dijon mustard

1 teaspoon coarsely ground black pepper

4 fresh rosemary sprigs

1 fully cooked bone-in, or semi-boneless ham (about 4 to 6 pounds)

 

Gently whisk together the beer, mustard and black pepper in a slow cooker. Add the ham and rosemary. Cook, covered, on low until very tender and falling away from the bone, about 7 to 9 hours.

Remove ham to a bowl and allow to cool slightly. Skim fat and remove rosemary sprigs. You may choose to pluck the leaves and return them to the pot, discarding stems. Carefully shred the meat with your fingers, removing all the fat, bone, and connective tissues. Return meat to slow cooker and allow to heat through.

 

Freezes very well, divided with juices, in Ziploc bags. Reheat, covered in the microwave or a small saucepan, adding a bit of water if necessary.

Note: a 4-pound ham, yielded about 2½ pounds of shredded meat, or 12 servings; a 6-pound ham yielded about 3¾ pounds shredded meat, or 16 servings