Preheat the oven

• Preheat the oven to 135 °C (275 °F).

Make the binder and season the ham

• Stir the whole grain mustard and liquid smoke together in a small bowl.
• Rub the mustard mixture evenly all over the ham.
• Sprinkle the brown sugar barbecue rub all over the ham.

Place the ham in the pan with cola

• Place the ham in a large deep pan lined with foil.
• Pour the cola into the pan.

Bake covered

• Cover the pan with foil.
• Bake in the preheated oven.

Glaze the ham

• Increase the oven temperature to 150 °C (300 °F).
• Stir the barbecue sauce and apricot preserves together in a bowl.
• Pour the mixture over the ham and spread evenly, then cover with foil.

Bake until shreddable

• Bake until a thermometer inserted into the center of the ham reads 96 °C (205 °F).

Rest the ham

• Let the ham stand until cool enough to handle.

Shred and toss

• Shred the ham with two forks.
• Toss the shredded meat with the pan drippings.