Step 1

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.

Step 2

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.

Step 3

Using tongs, place shredded ham on pretzel buns; top with remaining mustard and, if desired, dill pickle slices.