Best Fall Apart Ham In Beer Recipe 45 Recipes
PRESSURE COOKER BEER-BRAISED PULLED HAM
To jazz up leftover ham, I cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16 servings.
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., 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.
Nutrition Facts : Calories 378 calories, Fat 9g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 1246mg sodium, Carbohydrate 50g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
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.
HAM WITH BEER AND BROWN SUGAR GLAZE
Steps:
- Remove the baked ham from the oven and score the fat diagonally in a criss-cross pattern. Stud the ham with whole cloves, if desired. Skip scoring and the cloves if the ham is spiral-sliced. Spoon the glaze mixture over the ham.
- Serve the ham sliced; drizzle with the cooking liquids, if desired.
Nutrition Facts : Calories 423 kcal, Carbohydrate 27 g, Cholesterol 145 mg, Fiber 0 g, Protein 51 g, SaturatedFat 2 g, Sodium 2224 mg, Sugar 25 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g
FALL APART HAM IN BEER RECIPE - (4/5)
Provided by LORIWHIP
Number Of Ingredients 2
Steps:
- PLACE HAM IN A LARGE DEEP ROASTER PAN. POUR THE BEER OVER THE HAM VERY TIGHTLY FOIL THE ROASTER PAN CRIMPING ALL EDGES AS TIGHT AS POSSIBLE SO THAT THE HAM STEAMS AS IT COOKS BAKE 325 DEGREES 6 - 8 HOURS DEPENDING ON SIZE THE HAM STEAMS IN THE BEER & JUICES AND FALLS APART WITH LITTLE EFFORT VERY MOIST & FULL OF FLAVOR A TRUE NO FUSS NO MUSS HAM THAT CAN EASILY BE COOKED OVERNIGHT ** DO NOT USE A SPIRAL SLICED HAM OR IT WILL BE TINY SHREDS INSTEAD OF HUNKS OF HAM AND IF YOU WANT NICE NEAT SLICES THIS ISN'T FOR YOU.
BONE-IN HAM COOKED IN BEER
This is a recipe we have used for the past 5 years. The beer really tenderizes the ham. Using beer is probably a Wisconsin thing. We seem to find many uses for it. But don't worry, the ham will not taste like beer when it is done other than maybe a small hint on the bottom portions. I don't like beer at all, so I was quite skeptical at first, but when I found out that the ham I had at my friend's house for Christmas the year before had beer used to make it, I tried it and have been hooked ever since.
Provided by LBMQH
Categories Main Dish Recipes Pork Ham Whole
Time 8h15m
Yield 30
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting pan.
- Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan.
- Bake 6 to 8 hours, or until cooked through.
- Remove the pineapple rings and let sit 15 minutes before slicing.
Nutrition Facts : Calories 605 calories, Carbohydrate 4.5 g, Cholesterol 148.1 mg, Fat 40.1 g, Fiber 0.2 g, Protein 51.6 g, SaturatedFat 14.3 g, Sodium 2837.9 mg, Sugar 3.4 g
ROOT BEER HAM
Despite its regal countenance, a glazed holiday ham is surprisingly easy to cook - though "cook" is misleading here, as most supermarket hams already come fully cooked and just need to be heated through in the oven. Here, a bone-in half ham (try not to get the spiral-sliced kind, which can dry out easily) gently bakes in an aromatic pool of shallots, bay leaves and root beer, a variation on the Southern classic made with cola. The root beer braising liquid is reduced with brown sugar and Dijon into a sticky glaze that lacquers the scored ham with caramelized luster. Save the braising liquid and serve alongside to spoon onto slices for even more flavor and juiciness.
Provided by Eric Kim
Categories meat, main course
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. Using a sharp knife, make parallel cuts across the surface of the ham, about 1/2 inch deep and 1 inch apart, then repeat in the opposite direction to create a diamond pattern.
- Place the ham in a deep, large roasting pan, cut side down, and pour the root beer over the ham. Add the shallots and bay leaves to the root beer in the roasting pan. Cover the pan tightly with aluminum foil and bake, basting once halfway through, until the ham is heated through (it's already cooked). The internal temperature should reach 135 degrees, about 15 minutes per pound (2 to 3 hours total).
- When the ham is done heating through, carefully remove from the oven and raise the oven temperature to 400 degrees. Uncover the ham and ladle out 2 cups of the root beer braising liquid into a large skillet.
- To make the glaze, add the brown sugar, mustard and rice vinegar to the root beer in the skillet and bring to a boil, whisking occasionally and watching that it doesn't boil over. Cook until reduced significantly, syrupy and thick enough to coat the back of a spoon and drip off slowly, 10 to 15 minutes.
- Using a spoon or a brush, apply half of the glaze all over the surface of the ham. Bake, uncovered, until the glaze is bronzed, bubbling and gorgeous (but not burned), 8 to 12 minutes.
- Transfer the ham to a cutting board to rest for at least 15 minutes before slicing thinly and serving with the extra glaze. Carefully pour the braising liquid into a gravy boat and serve alongside, as well.
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