Heat a large skillet or cast-iron skillet over medium high heat. Add the Bacon (4 slice) and cook until crisped and fat has rendered, about 6-7 minutes. Drain all but 2 tablespoons of bacon fat.
Add the Yellow Onion (1) and cook until soft and translucent, about 5 minutes. Add the Garlic (3 clove) and Fresh Ginger (1) and cook until fragrant, about 1 minute.
Remove from the heat and stir in Red Kidney Beans (1 can), Dark Brown Sugar (1/4 cup), Maple Syrup (2 tablespoon), Barbecue Sauce (1/2 cup), Ketchup (1/4 cup), Worcestershire Sauce (2 tablespoon), Dry Mustard (1 tablespoon), Yellow Mustard (1 tablespoon), Apple Cider Vinegar (1 tablespoon), and Smoked Ham (1 cup).
Transfer to a disposable aluminum pan or cast-iron skillet. Set up the grill for indirect grilling (one side is lit high while the other is not). If using a charcoal grill, move the hot coals to one side of the grill.
If using a gas grill, place wood chips in a smoker box and preheat one side of the grill to high. When smoke appears, reduce heat to medium. Place the beans away from the fire and cook for 30-35 minutes with the lid down until thick and rich. Season with Salt (to taste) and Ground Black Pepper (to taste) to taste.
If using a charcoal grill, toss 2 cups of wood chips over the coals. Place the beans away from the fire and smoke 30-35 minutes with the lid down until thick and rich. Season with Salt (to taste) and Ground Black Pepper (to taste).