In a mixing bowl, combine brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper to create the glaze.

Score the surface of the ham in a diamond pattern to allow the glaze to penetrate.

Generously coat the ham with the prepared glaze using a brush or your hands.

For slow cooker: place the ham in the slow cooker, cover, and cook on low for 4 hours. For oven: preheat to 325°F (165°C), place the ham in a covered oven-safe pot, and bake for 4 hours.

Use a meat thermometer to check the internal temperature, ensuring it reaches 140°F (60°C).

Let the ham rest for 10-15 minutes after cooking.

Shred the ham into bite-sized pieces using two forks.

Pour any remaining glaze over the shredded ham and toss to coat evenly.

Serve hot on sandwiches, tacos, or with your favorite sides.