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Baked ham caribbean

Prep for Success Recipes

Cayman Prep and High School have produced a book of multi-cultural family recipes that everyone can enjoy.

It was made possible through the selfless efforts of the parents of Cayman Prep students who worked tirelessly to see the project through to fruition.

iNews will be serialising local and world recipes from Prep to Success which is available to buy at Cayman Prep and High School, Diver’s Supply & Book Nook.


Nutrition Facts per serving:  Calories 927 .6, Protein 67 .4 Gm, Carbs 67.35 Gm, Fat 40.47 Gm, Cholesterol 213 mg,

Dietary Fiber 0.927 Gm, Sugar 14.91 Gm, Sodium 4990 mg, Calcium 11.95 mg, Potassium 1831 mg, Iron 4 .902 mg

  • Preheat oven to 325°F.
  • Place ham in a baking pan or casserole dish.
  • Cover the ham with pineapple slices.  Press whole cloves through the pineapple slices into the ham to secure them in place.
  • Combine brown sugar, orange juice, rum  (if desired), honey, prepared mustard and reserved pineapple juice; pour over the entire ham.
  • Cover tightly with aluminum   foil, and bake 2 to 2-1/4 hours, basting halfway through and towards the end of the baking time.
  • In the last 1/4 hour of cooking, uncover to brown.


1 (5 to 7 lb.) fully cooked, half bone-in ham (butt or sh oulder portion) Juice from 2 oranges

1 Tbs p. whole cloves

1/3 cup packed brown sugar

2 Tbs p. rum (option al)

1 Tbsp. honey

½ tsp. prepared mus tard

1 (8- ¼ oz.) can pin ea pple slices (reserve juice)



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