Preheat Traeger smoker to 325°F.

Arrange bacon into a rectangular lattice on a piece of parchment paper.

Place your ham, cut side down in a tinfoil lined baking pan. Score the ham about 1/3 inch deep in a crisscross pattern.

Pick up the bacon lattice on the parchment and carefully place the it over the ham. Gently, separate the parchment from the bacon. You may want to add a few toothpicks to secure the lattice in place at the bottom.

In a small bowl, combine the brown sugar, maple syrup and Dijon. Give a quick stir and microwave for 30 seconds.

Brush the glaze over the bacon lattice. If the mixture is too thick to spread, microwave for 30 more seconds.

Place the glazed bacon covered ham in your Traeger smoker and cook at 325°F for 15 minutes per pound, until it reaches an internal temperature of 135°F.

If you are cooking a large ham over 10 pounds, tent the bacon wrapped ham with tinfoil after 2 hours of cooking to protect the bacon from burning.