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Pork Rib Roast
We are so used to cooking boneless cuts of meat that roasting large cuts of bone-in meats can be daunting. However, bone-in meats actually have better flavor and texture and when cooked in Convection retain more of their natural juices.
There are several ways this cut can be prepared for roasting. The meat can be left on the bone as is, or the butcher can remove the meat from the bone and tie it back into place for you. Another option is to have the individual bones “frenched” removing the meat and fat from the lower part of the bone; this makes for a very elegant presentation but make sure the chine bone has been removed for easy carving.
I had the butcher remove the meat from the bone and tie it back into place which of course made it very easy to slice the meat. The key to good results is using Convection with a lower cooking temperature. In this recipe I cooked the roast at 325F until it almost reached the internal target temperature of 140F, then I increased the oven temperature to 375F to complete the cooking.
1 4 - 5lb pork rib roast, separated and tied back to the bone
3 springs fresh thyme
½ tsp mixed Italian seasoning
1 tsp Kosher salt
1 tbsp vegetable oil
Remove the meat from the refrigerator a few hours before cooking. Insert the thyme sprigs between the meat and the bone and rub with the remaining seasonings. Wait to add the oil until just before the roast goes into the oven. Place the roast in a shallow pan and cover the meat loosely and set it in a cool spot in the kitchen.
Because the meat is being cooked on its own rack of bones it does not need to be placed on a rack unless you are using a deeper roasting pan. Remember when cooking in Convection it’s important to elevate the meat to allow the heated air to circulate around the food.
Heat the oven in the Convection Roast or Convection Bake mode to 325 degrees. Brush the meat with the vegetable oil, insert the oven meat probe or a wireless meat probe into the meat on the diagonal making sure it doesn’t touch the bone and place it into the oven.
Keep an eye on the internal temperature and when it reaches 135F increase the oven temperature to 375F or 400F (for larger ovens) to crisp and brown the roast. When the meat reaches the target internal temperature, remove it from the oven and set it aside loosely covered with foil to rest for at least 20 minutes.
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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.