Place the ham in a large slow cooker. Whisk the cider with the brown sugar, bourbon, honey and mustard. Slowly pour over the ham. Scatter the thyme sprigs into the slow cooker.

• Cook, on HIGH for 4 hours or on LOW for 8 hours, or until very tender. Remove ham to rest on a cutting board.
• Pass the remaining cooking liquid through a fine mesh sieve into a saucepan.
• Simmer for 10 minutes or until slightly reduced.
• Cut the ham into chunks or slices.
• Brush the cut pieces with the cooking liquid before arranging on a platter.
• Serve warm or room temperature.

* For a non-alcoholic alternative: replace the bourbon with 1/4 cup water and 1 tablespoon vanilla extract.

** Cooking tips: Use leftover ham to make Ham, Apple & Cheddar Crepes