Thank you both. I'm hoping it's a byproduct of fermentation which continues. The gravity last night was 1.006. I asked my wife to give me her opinion of the aroma and taste. I did not tell her about my perception of smoky ham. The good news is that her initial reaction was citrus and spice on the nose with a lemony taste but then on the third or fourth sniff she says I get this hint of bacon. LOL! Anyway, I'm going to let it sit until FG, cold condition it for a week or two after that, and then bottle it. We will see what it has turned into by mid to late June.