Instructions: In a fireproof Dutch oven or heavy saucepan over medium-low heat, warm the vegetable oil and cook the onion, stirring occasionally, until soft, 8 to 10 minutes. Add the ham and garlic and cook for 2 minutes more, stirring occasionally.

Add the maple syrup, tomato paste, Worcestershire sauce, chili powder, cayenne and pork and beans. Bring to a boil over high heat.

Remove from the stove and place pan on the grill over indirect medium heat.

Cook, uncovered, for about 45 minutes, stirring once or twice. Just before serving, add the mustard and season with salt and pepper. Serve warm.

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