Pat the ham dry with paper towels and place it flat-side down into the slow cooker. Try the lid on to be sure it fits closed. If it doesn't, trim off a few pieces of ham from the bottom.

Cover with the lid and slow cook on low for 4-5 hours (4 hours for 8lbs., 4.5 hours for 9lbs., 5 hours for 10 lbs.).

Make the sugar rub by mixing together the sugar and seasonings together in a medium sized bowl.

Adjust your oven shelves so the ham can be placed on a lower shelf since it's tall, it will burn quickly if it's too close to the broiler.

Prepare a baking sheet covered in foil. Preheat oven to broil on high.

Once the ham is done cooking, carefully transfer it onto baking sheet flat-side down (reserve 1/3 cup buttery ham juices from the slow cooker).

Scoop out 1 cup of the sugar mixture and sprinkle it evenly over the surface of the ham. Grab any spilled sugar on the pan and place it back on the ham.

Broil it on high for 4-5 minutes or until caramelized and bubbly, rotating the pan every 1-2 minutes, being careful not to burn. Remove the pan from the oven and prepare the glaze.

In a sauce pan add the remaining 1 cup sugar mixture plus a 1/4 cup of juices from the crock pot (or use water). Cook over medium low and bring to a boil, then allow it to boil for 1 minute. Remove from the heat.

Use a basting brush to work the glaze over each slice and packing it on to get a crunchy coating.

Broil on high again for 2 minutes or until the sugar glaze has caramelized, rotating half way through. Be sure to keep an eye on it so it doesn't burn.

Remove from the oven, let it cool for 10 minutes before slicing. Simply slice around the bone from the flat side to easily release the slices.