Place your boneless ham directly into the slow cooker base, ensuring it fits snugly without pressing against the sides.

In a separate 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 is fully covered.

Cover the slow cooker with its lid and set it to low heat for 6-7 hours until the ham is tender.

Once done, remove the ham using tongs and let it rest before shredding it with forks.

Pour the cooking liquid into a saucepan and simmer over medium heat until slightly thickened, then stir in heavy cream.

Return the pulled ham to the slow cooker, mixing it with the creamy sauce and allowing it to warm through.