Your Recipe for Convection Cooking
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Baked Chicken Pieces with Honey Balsamic Glaze
Convection Roast or Convection Bake
12 - oz cherry or grape tomatoes, cut in half
3 - 4 - lbs chicken pieces
1 - yellow bell pepper, cut into 1” pieces
½ - lb cremini or white mushrooms, cut into ½” thick slices
1 + 2 - tablespoons olive oil (divided use)
2 - tablespoons Balsamic vinegar
1 - tablespoon fresh rosemary, chopped
½ + 1 - teaspoon salt (divided use)
2 - tablespoons honey
Cracked pepper to taste
Preheat the oven to Convection Roast or Convection Bake.
Heat a large skillet over moderate heat and saute the tomatoes in 1 tablespoon of olive oil until softened.
Combine the tomatoes, peppers and mushrooms in a 9 x 13” oven casserole and drizzle with the remaining 2 tablespoons of olive oil and the Balsamic vinegar.
Sprinkle with rosemary, ½ teaspoon of salt and freshly ground pepper.
Place the chicken pieces on top of the vegetables skin side down to coat with the oil mixture then turn them over.
Sprinkle the chicken with the remaining 1 teaspoon of salt and some more pepper then spread the honey over the chicken skin.
Bake for 40 - 50 minutes until chicken pieces are cooked through and the skin has browned.
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Baked Ham with Tangerine Glaze and Roasted Carrots
Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.
In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.
1 - smoked ham, bone-in, skin on 7 - 9 lbs
1 - bunch fresh sage leaves
¾ - cup olive oil
1 - cup unsalted butter, cut into chunks
2 - cups tangerine juice
2 - tangerines, sliced thin, seeds removed
2 - cups, packed light brown sugar
1 - cup water
½ - teaspoon whole cloves
2 - cinnamon sticks
1 ½ - lbs baby carrots
Preheat the oven in the Convection Mode 300 degrees.
Place the ham on a rack in a large roasting pan.
Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep.
Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.
Bake for 2 hours.
Combine the butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.
Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.
Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.