Preheat oven to 350°F and remove ham from the packaging.
Wrap ham in several layers of foil and place in a baking dish.
Fill the baking dish with water and place ham in the oven to warm thoroughly, 10 mins per pound.
Wash and dice guava into cubes, add them to a pot with water, and cook until tender (approx. 20 mins).
Once they are cooked, blend or mash with a potato masher, and strain the contents to remove the seeds.
In a saucepan, combine guava puree, scotch bonnet pepper, lime juice, and sugar.
Cook for 5-10 mins over medium heat until thick and rich, remove the peppers.
Remove ham from oven, discard water, and remove foil.
Using a sharp knife, remove the skin, carve excess fat, and score to allow jam penetration.
Spread half of the guava jelly all over the ham.
Place ham in oven at 450°F, continually basting for 10-15 minutes or until ham is sticky and golden.
Remove from oven, allow to rest before carving.
Pour the remaining jam/jelly into a dish and serve alongside the ham.Enjoy!
