Preheat smoker to 250°F using cherry, apple, or pecan wood. Pat ham dry, coat with mustard, and season with pepper, paprika, garlic powder, and onion powder.

Place ham on smoker cut-side down. Insert probe thermometer. Smoke for 1.5-2 hours until internal temperature reaches 130°F.

Make maple brown sugar glaze by simmering brown sugar, maple syrup, Dijon, butter, cinnamon, pepper, and optional bourbon for 5-7 minutes until thickened.

Brush ham generously with glaze when it reaches 130°F. Continue smoking, glazing every 20-30 minutes until ham reaches 140°F internal temperature.

Make cranberry bacon jam by cooking diced bacon until crispy. Remove bacon, leaving 1 tablespoon fat. Sauté onions until soft. Add cranberries, brown sugar, vinegar, bourbon, red pepper flakes, and salt. Simmer 10-15 minutes until thick. Stir bacon back in.

Rest ham 10 minutes. Slice thin.

Preheat oven to 350°F. Slice slider buns as a sheet. Layer bottom with Swiss cheese, sliced ham, and cranberry bacon jam. Add top buns. Brush with melted butter mixed with garlic powder. Sprinkle with seeds if using.

Cover with foil and bake 10 minutes. Remove foil and bake 2-3 minutes more until tops are golden. Cut into individual sliders and serve hot.