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1. For meatballs, in a large bowl combine egg, graham cracker crumbs, the 2 tablespoons pineapple juice, dry mustard, and salt. Add ground ham, ground pork, and snipped apricots; mix well. Shape into 30 meatballs. In a 15x10x1-inch baking pan arrange meatballs in a single layer. Bake, uncovered, in a 350 degree F oven for 20 minutes. Drain well. In a 3-1/2- or 4-quart slow cooker place cooked meatballs.
2. For sauce, in a small bowl combine apricot preserves, the 1/3 cup pineapple juice, vinegar, and ginger. Pour sauce over meatballs.
3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 1 1/2 to 2 hours.
4. Serve immediately or keep covered on low-heat setting for up to 2 hours. Gently stir just before serving. Serve with toothpicks. Makes 30 meatballs.