Begin by placing your boneless ham in the bottom of your slow cooker, ensuring it's laid flat for even cooking. Turn it on low to create a tender masterpiece over the next 6-7 hours.

In a mixing bowl, combine the apple juice, Dijon mustard, whole grain mustard, honey, and brown sugar. Add apple cider vinegar, garlic powder, onion powder, and black pepper. Whisk until completely smooth.

Pour the sauce over the ham in the slow cooker, ensuring it’s evenly coated. Use a spatula if needed.

Cover the slow cooker and let the ham cook on low for 6-7 hours. Check for doneness by seeing if the meat can easily be pulled apart with a fork.

Once the ham is fork-tender, remove it from the slow cooker and transfer it onto a cutting board. Shred the meat into bite-sized pieces using two forks.

Pour the cooking liquid from the slow cooker into a saucepan over medium heat. Bring it to a gentle simmer and stir in the heavy cream, letting it thicken.

Return the shredded ham to the slow cooker, mixing well with the creamy sauce until thoroughly coated. Allow to simmer for a few minutes before serving warm, garnished with fresh parsley if desired.