Turn your grill to “smoke” mode, let the fire catch and then set to 250 degrees F (121 degrees C).
Smoke the bacon directly on the grates for 25 minutes, flipping at the 15-minute mark. Thinly slice the apples while the bacon cooks. Once the bacon is done, set your temperature down to 225 degrees F (107 degrees C).
Put the spiral-sliced ham into an aluminum foil roasting pan. Start by adding apple into the first slice and every other slice after that. Fill in all other slices with the bacon strips. Season with Pit Boss Smoke Infused Applewood Bacon Rub. Add any extra apple cider to the bottom of the pan for added flavor.
Place ham in the grill for 60 minutes.
Meanwhile, in a saucepan, whisk together apple cider, maple syrup, apple cider vinegar, Dijon mustard, yellow mustard, cornstarch and Pit Boss Smoke Infused Applewood Bacon Rub. Bring to a boil. Reduce to a simmer, stirring often, until the sauce has thickened and reduced (approximately 15-20 minutes). Stir in the butter until it has completely melted. Glaze should thicken more as it stands.
After 60 minutes, add carrots into the roasting pan and glaze the entire ham. Glaze again every 30 minutes until done.
Remove ham from grill and allow to rest covered with foil for 20 minutes before serving.