Remove the ham from the refrigerator 30 minutes before cooking and preheat the oven to 325°F (163°C).

Using a sharp chef's knife, score the ham in a crosshatch pattern with quarter-inch deep diagonal cuts spaced one inch apart.

In a bowl, whisk together the broth, apple cider vinegar, brown sugar, whole grain mustard, Dijon mustard, soy sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, and minced garlic until the sugar dissolves.

Place the scored ham cut side down in a large roasting pan or 9x13-inch baking dish and pour the braising sauce around and over the ham.

Cover the pan tightly with aluminum foil and braise in the preheated oven for 2 hours (120 minutes).

After 2 hours, remove the foil, baste the ham with the accumulated sauce, and return it to the oven uncovered for an additional 30 minutes.

Insert a meat thermometer into the thickest part of the ham without touching bone; it should read 160°F (71°C). If needed, loosely cover and cook up to 15 more minutes.

Remove the ham from the oven and let it rest for 10 minutes, then transfer to a cutting board and shred using two forks.

Return the shredded ham to the roasting pan, stir to coat with the sauce, and optionally simmer the sauce on the stovetop over medium-high heat for 5 to 10 minutes to thicken.