Remove the ham from the packaging and rinse under cold water.
Pour a little beer into the bottom of a large crockpot and place the ham on top of it, flesh side down.
Pour the remaining beer over the top of the ham and sprinkle with the brown sugar. I like to press the brown sugar into the skin.
Cover and cook on high for 5 to 6 hours or until the ham starts to come when pulled with two forks.
Carefully remove the ham from the crock pot and set aside to cool. I use turkey lifters to do this.
Pick through the ham to remove any fat and bones. I use my hands to do this, so that I can shred it into nice, bite-size pieces as I go.
Serve the ham with the juice on the side.
To Make the Juice/Gravy
If you want to save the juice from the ham, carefully pour it into a fat separator and allow it to cool for 20 minutes. As it cools, the fat will rise to the top. Pour the juice through a fine mesh strainer into a small saucepot. This will remove any small bit of fat and bone.
Simmer the juice until it slightly reduces and let it hang out over warm heat until it's ready to serve.
Notes
Look for sales at the grocery stores after Christmas and Easter. You can get some great markdowns on hams! I usually pick up 2 or 3 after each holiday and we can have an inexpensive ham dinner all year long!