Ingredients
2 bottles (12 ounces each) beer or nonalcoholic beer3/4 cup German or Dijon mustard, divided 1/2 teaspoon coarsely ground pepper1 fully cooked bone-in ham (4 pounds) 4 fresh rosemary sprigs16 pretzel hamburger buns, splitDill pickle slices, optional
Preparation
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.
