Place ham in 4 to 6 quart slow cooker. Add apple juice. Mix brown sugar, honey and mustard; spread over ham.
Cover and cook on Low 6 to 8 hours or until ham is hot and glazed.
Remove ham from slow cooker; place on cutting board. Cut ham in half; reserve one half. Cut remaining half into slices; place on serving platter to serve.
Note: Cut reserved ham into 1/2 inch cubes. Place 1 1/2 cups cubes in a resealable plastic fod storage bags. Seal and label bags with date of preparation. Refrigerate both bags up to 3 days or freeze up to 1 month for later use. If frozen, thaw in refrigerator befoore using.