Start by placing your 4-5 pound boneless ham into the slow cooker.

In a medium bowl, whisk together apple juice or cider, Dijon mustard, whole grain mustard, honey, brown sugar, apple cider vinegar, garlic powder, onion powder, and black pepper until well combined.

Pour the mustard sauce evenly over the ham, ensuring it's thoroughly coated.

Cover the slow cooker and cook on low for 6-7 hours until the ham is tender and easily shred.

Once cooked, remove the ham, let it rest, and then shred using two forks.

Pour the cooking liquid into a saucepan and bring to a simmer; stir in heavy cream until thickened.

Return the shredded ham back to the slow cooker and mix with the thickened creamy sauce.

Serve warm on its own, or on slider rolls, over mashed potatoes, or in tacos.