Guava Ham

RhumAndJerk · April 2006

I came to the realization on Sunday that, in all me years of egging, I have never cooked a ham. We were always at some form of family function where meat will not cook correctly unless it is boiled first. My goal was to find a nice half ham and follow Dr BBQ’s double smoked ham recipe. For the life of me, I could not find a ham that was not already spiral sliced, so I ended up with a spiral sliced half from Sam’s Club. I was a little worried that it would dry out, but I should have known better. I was also fretting about the quality, I want a real nice chuck of meat bit then I remembered Dr. BBQ’s advice that any old ham will work. The next part that I was worrying about was the smoking wood, the recipe called for either maple or apple. I am still currently separated from most of my collection of smoking woods. Then I remembered that I had chunks of Guava Wood.[p]When we got home from church on Sunday morning, I got the Medium Egg fired up and put the ham on with only one chunk. After about an hour the smell of that guava started to take over and I began to rethink the recipe. First, I decided to skip Dr BBQ’s sauce/glaze and then I even decided to skip the Paul Prudhome glaze pack that was included with the ham. I ended up doing nothing more to the ham.[p]By the early afternoon, when then the ham was ready my mouth was watering. I even had pan juices to pour over the meat. Simply put, this was some of the best ham that I have ever had. I could not stop eating it all day long. If you get a chance to Guava smoke a ham, by all means try it. [p]RhumAndJerk

61chev · April 2006

RhumAndJerk,
how long did you have it on at what temp and what did it weigh?

RhumAndJerk · April 2006

61 CHEV,
It was about a ten pound bone-in spiral sliced half ham. I think that I started the ham around 11 AM. I put the ham on a rack in a disposable drip pan and put the ham on an upturned platesetter. I set the pan on three kiln posts to raise it off the platesetter. I cooked the ham around 275 for most of the time. [p]I was shooting for a 2PM eat time and an internal temperature of 160. As 2PM was getting closer, I kicked the temp up to just over 300 and adjusted the eat time to 2:30. The ham reached 160 at around 2:15PM and then due to some late arriving dinner guest, I closed down the vents to just a sliver. When I took the meat off at 2:45, the internal temp was a 174 so I covered the ham with foil and let it rest for 15 minutes.[p]I am still amazed at the amount of pan drippings.
RhumAndJerk

GrillMeister · April 2006

RhumAndJerk,[p]Sweet! Thanks for the instructions. I've never done a ham before, but I think I'll do one now.[p]Now, where's that guava wood.....[p]Cheers,[p]GM

RhumAndJerk · April 2006

GrillMeister,
Right here and Greg Kemp is a fellow egger.
R&J
[ul][li]Guava Wood[/ul]

GrillMeister · April 2006

RhumAndJerk,[p]Thanks. I've been using Guava for over a year, but my last supply is in a box somewhere and I cannot find it since we moved recently. Oh well. I ordered some more. I really enjoy the Guava wood on fish and slow smoked chicken thighs.[p]Cheers,[p]Ed

Guava Ham

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