To jazz up ham, I slow-cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. —Ann Sheehy, Lawrence, Massachusetts
Ingredients
2 bottles (12 ounces each) beer or nonalcoholic beer
3/4 cup German or Dijon mustard, divided
1/2 teaspoon coarsely ground pepper
1 fully cooked bone-in ham (about 4 pounds)
4 fresh rosemary sprigs
16 pretzel hamburger buns, split
Dill pickle slices, optional
Instructions
1In a 5-qt. slow cooker, whisk together beer and 1/2 cup mustard. Stir in pepper. Add ham and rosemary. Cook, covered, on low until tender, 7-9 hours.
2Remove 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.
3Using tongs, place shredded ham on pretzel buns; top with remaining mustard and, if desired, dill pickle slices.
