Your Recipe for Convection Cooking
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Roasted Sweet Potato and Black Bean Salad with Spicy Cilantro Dressing
You can cook the ingredients of this salad in Convection Bake or Convection Roast.
Susanne Jensen
Ingredients
1 ½ - lbs sweet potatoes, peeled and cut into 1” dice
1 - medium red onion cut into small dice
2 - tablespoons olive oil
½ - teaspoon salt
Preparation
Preheat the oven to Convection Bake or Convection Roast 400 degrees.
Toss the potatoes and onion with the oil and salt and spread onto a rimmed baking sheet. Bake for 25 - 30 minutes until the edges are brown. Set aside to cool when done.
Meanwhile prepare the dressing and remaining salad ingredients:
2 - 15oz cans black beans, drained
1 - yellow or red bell pepper, seeded and cut into small dice
1 - cup fresh cilantro leaves, chopped
Combine in a large mixing bowl and combine with the cooled potatoes.
Dressing:
½ cup olive oil
1 ½ - teaspoons salt
1 - large jalapeno pepper, seeded and coarsely chopped
2 - cloves garlic
¼ - cup lime juice (2 good sized limes)
Combine all the ingredients for the dressing in a blender and process until smooth.
Add ½ to the salad mixture and combine gently taking care not to crush the potatoes, taste and add additional dressing to taste.
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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.
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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