Place the ham flat-side down in the crockpot so it sits securely.

Pour the juice into the bottom of the crockpot, letting it pool around the base.

Stir the brown sugar and Dijon mustard together until the mixture looks spreadable rather than gritty.

Spoon the brown sugar mixture over the top and sides of the ham, using your hands if needed.

Sprinkle the garlic powder and black pepper evenly over the surface.

Add a small pinch of red pepper flakes only if you want subtle heat.

Cover the crockpot with the lid.

Cook the ham on low for four to five hours, keeping the lid closed.

Baste once or twice with the cooking liquid if you remember, but do not worry if you forget.

Check that the internal temperature reaches about 140 degrees before removing from the crockpot.

Let the ham rest for ten minutes before slicing.

Spoon some of the cooking liquid over the slices before serving.