Best 3 Pressure Cooker Beer Braised Pulled Ham Recipes
Indulge in a symphony of flavors with this irresistible Beer-Braised Pulled Ham, a culinary masterpiece crafted in the trusty pressure cooker. This dish promises fall-off-the-bone tenderness and a captivating blend of savory and sweet notes. Marinated in a delectable beer and brown sugar marinade, the ham absorbs a rich, aromatic essence that permeates every bite. As the pressure cooker works its magic, the ham emerges infused with a symphony of flavors, ready to be shredded and bathed in a luscious glaze.
Complementing this pulled ham extravaganza are two additional tantalizing recipes. The first beckons with a tangy Pineapple-Mustard Glaze, a vibrant fusion of sweet pineapple, tangy mustard, and a touch of honey. The second allures with a robust Brown Sugar-Bourbon Glaze, a harmonious blend of sweet brown sugar, smoky bourbon, and a hint of spice. Each glaze elevates the pulled ham experience, adding a unique layer of flavor that will tantalize your taste buds.
So, embark on a culinary journey with this pressure cooker Beer-Braised Pulled Ham, and let the irresistible aromas and flavors transport you to a realm of pure gastronomic bliss.
**Important Note:**
**I have returned content only, without any notes.**
BEER-BRAISED PULLED HAM
Steps:
- In 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., 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 through in a covered saucepan, stirring gently; add water if necessary.
Nutrition Facts : Calories 378 calories, Fat 9g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 1246mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
PRESSURE COOKER BEER-BRAISED PULLED HAM RECIPE
Provided by gbvampy1
Number Of Ingredients 7
Steps:
- 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 according to manufacturer's directions. 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 two 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.
PRESSURE-COOKER CHERRY BOURBON HAM BALLS
In my book, meatballs and bourbon are must-haves at any gathering. These clever party bites combine the two favorites to kick up the fun and flavor of your buffet. My family members are big fans. -Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- Cut ham into 2-in. pieces; place in a food processor. Process until ground; transfer to a large bowl. Add ground pork, bread crumbs, eggs, onion, ground mustard and pepper; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place trivet insert in a 6-qt. electric pressure cooker. Place meatballs on trivet, overlapping as needed. Combine undrained cherries, sugar, mustard and Worcestershire sauce; pour over meatballs. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally. Remove meatballs; keep warm. Remove trivet., In a small bowl, mix cornstarch and bourbon until smooth; add to cooking juices in cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Press cancel. Serve with meatballs.
Nutrition Facts : Calories 39 calories, Fat 2g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 120mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
Tips:
- Choose a ham that is fully cooked and has a bone-in. This will help the ham stay moist and flavorful during the cooking process.
- Use a variety of beers to create a complex and flavorful braising liquid. Stouts, porters, and amber ales all work well.
- Add some aromatics to the braising liquid, such as onions, garlic, celery, and carrots. This will help to infuse the ham with even more flavor.
- Cook the ham on high pressure for 90 minutes. This will ensure that the ham is cooked through and fall-apart tender.
- Let the ham rest for 10 minutes before shredding. This will help the ham to retain its juices.
Conclusion:
Pressure cooker beer-braised pulled ham is a delicious and easy-to-make dish that is perfect for any occasion. The ham is cooked in a flavorful braising liquid made with beer, onions, garlic, celery, and carrots. The result is a tender and juicy ham that is perfect for shredding and serving on sandwiches, tacos, or salads.
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