• Cook the Ham: Place a 7-10 pound bone-in, unsliced, smoked, shank ham into a large slow cooker. If needed, cut off a piece to fit and place it alongside the main portion. Pour 2 cups apple cider vinegar over the ham, then add enough water to just cover. Cook on LOW for 8–10 hours.
• Shred the Ham: Remove the ham and discard the cooking liquid. When cool enough to handle, pull the meat off the bone and shred with two forks or gloved hands. (Save the bone for beans.) Refrigerate or continue if serving right away.
• Assemble: In a bowl, mix 1 cup brown sugar and ¼ cup prepared mustard to form a paste. Layer half the shredded ham into a 9 x 9-inch baking dish. Spread with half the mustard paste. Repeat with remaining ham and paste.
• Bake or Reheat in Slow Cooker: Cover with foil and bake at 350˚F (180˚C) for 1 hour, or until hot. Alternatively, return to an empty slow cooker and heat on LOW for 2–3 hours.

Honey Mustard Barbecue Sauce:

• Make the Mustard Barbecue Sauce: Fry 1 slice bacon in a saucepan until crisp. Remove and drain, leaving the drippings in the pan. Sauté ¾ cup frozen chopped onion and 1 minced garlic clove for 2–3 minutes until soft. Add:

  Add 1 cup apple cider vinegar, ¼ cup honey, ¾ cup prepared yellow mustard, ¼ cup brown sugar, 1 teaspoon black pepper, 1 teaspoon Worcestershire sauce, ¼ teaspoon cayenne pepper and the crispy bacon bits. Bring to a boil. Reduce temperature and simmer for about 10 minutes, stirring occasionally.
• Storage Tips: Leftovers freeze well. Portion into small containers for easy reheating. Use in salads, sandwiches, baked potatoes, pizzas, or quesadillas.