Remove the spiral ham from its packaging and discard the glaze packet. Pat the ham dry with paper towels. Coat it with mustard as a binder and season generously with your Sweet Heat rub or favorite BBQ seasoning.
Preheat your Green Mountain Grills pellet smoker to 250°F. Place the ham directly on the grill grates and let it smoke for one hour. While the ham smokes, make the glaze. Combine orange juice, brown sugar, honey, yellow mustard, Dijon mustard, Worcestershire sauce, and cayenne pepper in a saucepan. Simmer over medium heat until the glaze thickens slightly, then remove from heat.
After one hour of smoking, baste the ham with the honey mustard glaze. Apply another layer of glaze every 45 minutes.
Continue smoking until the ham reaches an internal temperature of 145°F. Remove it from the smoker and let it rest for 15 to 20 minutes.
Carve the ham by following the bone and serve as is or use to make sandwiches.
To make sandwiches, butter the sandwich rolls. On the bottom half, layer Swiss cheese, smoked ham slices, dill pickles, and provolone cheese. Place the top half of the roll on the sandwich.
Heat a griddle over medium heat. Place the sandwich on the griddle, press it down slightly, and toast for
