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Enjoy this recipe from Back-to-School Fall Recipes.
Submitted by: Lynn Williams from Muncie, IN
2 12-oz. bottles regular or non-alcoholic beer
1/2 c. German or Dijon mustard, divided
1/2 t. pepper
4-lb. fully cooked bone-in ham
4 fresh rosemary sprigs
15 pretzel buns, split
Garnish: additional mustard, dill pickle slices
In a 5-quart slow cooker, whisk together beer, mustard and pepper. Add ham to slow cooker; top with rosemary sprigs. Cover and cook on low setting for 7 to 9 hours, until ham is tender. Remove ham to a platter; cool slightly. Discard rosemary sprigs; skim fat from cooking juices. Shred ham with 2 forks; discard bone. Return ham to juices in slow cooker; heat through. To serve, fill buns with shredded ham, using tongs. Top with mustard and pickle slices. Makes 15 sandwiches. | |
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In a 5-quart slow cooker, whisk together beer, mustard and pepper. Add ham to slow cooker; top with rosemary sprigs. Cover and cook on low setting for 7 to 9 hours, until ham is tender. Remove ham to a platter; cool slightly. Discard rosemary sprigs; skim fat from cooking juices. Shred ham with 2 forks; discard bone. Return ham to juices in slow cooker; heat through. To serve, fill buns with shredded ham, using tongs. Top with mustard and pickle slices. Makes 15 sandwiches. |
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