• In a medium bowl, combine the brown sugar and mustard.
• Unwrap the ham and place in a 6 quart slow cooker, trimming to fit if necessary. Rub brown sugar mixture all over ham.
• Pour the pineapple juice into the slow cooker. Put the lid on and cook on low for 4 hours, or until an internal temperature of 140℉ is reached.

Glaze

• Whisk together 1 cup pineapple juice and corn starch in a medium saucepan.
• Strain juices from the crockpot and add ½ cup to the saucepan with the juice. Bring to a simmer over medium-high heat.
• Cook until thickened, then taste and add 1-2 tablespoons brown sugar to taste as desired. If the glaze is saltier than you would like, add a couple tablespoons additional water. If you want to thicken further, simply stir together additional water and corn starch and add it in.