Spread brown sugar in the bottom of a large slow cooker. Top with the ham.

Pour SpriteⓇ, mustard and pineapple (juice included) and vinegar over the top of the ham.

Cook on low for 4 and a half hours.

During the last half hour of cooking, prepare sauce.

In a medium saucepan, add egg, vinegar, water, mustard, honey and salt and pepper.

Cook over low heat, stirring constantly, until sauce thickens. Turn heat off and cover with a lid. Cool to room temperature.

Whip cream with an electric mixer and fold into cooled sauce. Serve with ham!