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.

When the Apricot and Pistachio tart is baked in the Convection Bake mode the crust bakes through perfectly and the fruit caramelizes while remaining juicy and delicious

Chicken Meatballs with Miso and Ginger and Roasted Green Beans with Spicy Tofu are two simple zesty recipes.

Some finely minced garlic and fresh ginger add a lot of flavor to these easy-to-prepare Asian pork meatballs that bake in 20 minutes in a convection oven

Slow cooking barbecue chicken pieces in your Convection or Steam oven and finishing the cooking on the grill renders evenly cooked, flavorful, and juicy with just the right amount of sear

Prepare this Baked Mahi Mahi meal with Roasted Vegetables in your convection oven. The key is the timing of the dishes and of course your convection oven

Baking stuffed peppers with farro, chickpeas and chard in Convection ensures the stuffing doesn't dry out during the baking, resulting in great flavor and texture

I begin the stuffed pork chops with a sear on the cooktop and a slow finish in the oven. It will yield not only incredibly flavorful pork chops, but they will be juicy and tender.

For these chicken pieces, 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.

It can get any easier than preparing crispy braised duck legs and oven polenta. Goodbye to cooking polenta on stove!

It only takes 10 - 12 minutes for the initial cooking stage for the Short Ribs before they go into the oven for a good 2 hours so obviously get those done first even a day in advance.

Oven Baked Breakfast Potatoes with Breakfast Sausage is perfect meal for brunch. You can cook in multiple racks in convection!

As you become comfortable with your oven cooking modes a Broiled Cod with Miso Soy Glaze is easy to prepare. Moisture and flavor are king in this recipe!

This spicy subtly sweet smear makes a terrific easy sauce for a broiled salmon with honey mustard glaze, served with steamed vegetables. A quick and easy meal

In this meal the spice infused softened butter is spread under the chicken skin prior to cooking then the chicken is cooked for 15 minutes in Convection Mode at 400 degrees, then lowered it to 350

This Chocolate Caramel Apple pie is my go to apple pie recipe. The combination of the caramel sauce and streusel topping is fabulous, and baking the pie in Convection gives texture to the apples.

Carrot Apple muffins with pecan and coconut are great snack. Because they are made with vegetable oil they keep well in an airtight container or can be frozen.

This delicious Mac and Cheese Cauliflower casserole is perhaps the most popular comfort food. It incorporates some steamed cauliflower but you could also substitute broccoli if you prefer.

Convection Bake is the ideal mode when baking Italian Cheese Bread with Mozzarella. You will have a light crisp perfectly baked crust

Chicken Shawarma is normally served in pita pockets, but I am serving it as a meal over rice. A fair number of spice mix are required to be combine with the chicken a few hours in advance of cooking.

Baked Chicken Breasts with Broccoli Quinoa Casserole, two dishes at the same time in Convection Mode with no transference of flavor

Baked Chili Relleno Casserole with Cheddar and Cottage Cheese, and easy dish that can be cooked along side dessert in Convection without transference of flavor

Crisp roasted cauliflower makes a delicious side dish or can be a meal on its own. In this preparation, we added some fresh herb Chimichurri sauce normally served with beef.

Combine first 6 ingredients in a glass dish, add the pork tenderloins and marinate for 2 hours or overnight.

This cake is prepared in a food processor since the first step is to grind the hazelnuts, once the batter is formed transfer it to a bowl to fold in the pears and chocolate.

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How to Cook a Rib Roast in Convection

Convection is the ideal mode for roasting large cuts of meat because meats cooked in Convection retain more moisture which ensures better flavor and texture. This video demonstrates two options for roasting a beef rib roast in Convection. One method provides tips for traditional roasting the other provides tips for roasting at a Low Temperature with a high heat finish just prior to serving.

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Ingredients

1 Rib roast

Preparation

Traditional Method

Season the meat with a rub of Kosher salt and your preferred seasoning at least a day in advance. Cover the roast with a sheet of wax paper and refrigerate overnight.

Remove the roast at least 2 hours prior to cooking so that it will cook evenly. Bone-in-roasts can be cooked directly on a shallow rimmed baking sheet as the meat will not touch the pan. Boneless roasts should be cooked on a rack in a shallow pan so the heat can circulate evenly around the meat.

Directions

Heat the oven to 425°F in either the Convection Roast or Convection Bake Mode.

Place the meat in the oven, insert the oven probe if your oven features one. Close the door and program the meat probe to reach the desired internal temperature, keeping in mind the internal temperature will continue to rise slightly while the meat is resting. Then set the timer for 15 minutes. When the set time has elapsed reduce the oven temperature to 325°F.

Remove the meat when the desired internal temperature has been reached and rest the meat for 15 minutes before carving.

Low Temperature Roast Method

Follow the steps in the first paragraph of the Traditional Method.

Heat the oven to 200°F in the Convection, Convection Roast or Convection Bake Mode.

Place the meat in the oven and insert the probe if your oven features one.

Close the door and program the meat probe to reach about 5 degrees below the desired internal temperature. The internal temperature will continue to rise while the meat is resting and also when the roast goes back in the oven for the high heat sear.

When the desired temperature has been reached, remove the roast from the oven and set it aside to rest for 15 minutes.

Increase the oven temperature to 425°F return the roast to the oven and cook for approximately 15 minutes until the fat has rendered and the crust has crisped and browned. Because the meat has already rested it can be carved immediately after the high heat sear.

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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.

PDF Recipe

Ingredients

Preparation

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.

Glaze:

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.

Serves 12

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