Place 7-10 pound bone-in, unsliced, smoked, shank ham into a large slow cooker large enough to still get the lid on. You may have to chop off a piece to accomplish this. No harm. Lay the cut-off piece beside the ham in the cooker.

Pour 2 cups apple cider vinegar over the ham, then fill a slow cooker with water to barely cover the ham.

Cook on Low for 8-10 hours.

Remove ham from water--discard water. When cool enough to handle, pull the ham off the bone. (Save the bone for your next pot of beans.) Use 2 forks or gloved hands to shred ham. You can refrigerate at this point or proceed if serving immediately.

In a separate bowl, combine 1 cup brown sugar and ¼ cup prepared mustard (prepared yellow mustard or Dijon--your preference) and stir to make a paste.

Layer half of the ham into a 9 x 9-inch or similar casserole dish.

Spread half of the brown sugar and mustard paste over the first layer of ham. Then add the remaining ham, followed by the remaining brown sugar paste.

Cover with foil and bake for 1 hour at 350˚F (180˚C) or until heated throughout.

If preferred, place the ham back into the empty slow cooker layered with the brown-sugar and mustard paste and cook on low for 2-3 hours.

Fry 1 slice bacon in a medium saucepan until crisp. Scoop the bacon out of the pan leaving drippings behind, and drain on a paper towel.

Sauté ¾ cup frozen chopped onion and 1 garlic clove for 2-3 minutes in drippings until soft.

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.

Refrigerate leftovers