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Vegetable Wild Rice Harvest Medley

Side dishes are an essential part of a festive holiday menu and side dishes that can be prepared in advance and reheated simultaneously is a good use of your Convection oven. This video shows the preparation of two delicious make-ahead side dishes.

Convection Bake or Convection Roast Mode

This wild rice dish pair well with roast turkey, chicken or small hens. The sweet potato is of course roasted in convection and is combined with the other ingredients.

Larissa Taboryski



1 cup wild rice blend

3 medium sweet potatoes, peeled and cut into 1” cubes

½ tsp dried thyme

1 medium yellow onion, diced

½ lb Brussels sprouts, trimmed and sliced

½ cup dried cranberries

1 cup chicken stock

Cook the wild rice blend as per the package directions on the cooktop or in the Steam oven with a little salt and butter.  When the rice has cooked, scrape the cooked rice into a large bowl and set aside to cool.

Heat the Oven in the Convection Bake or Convection Roast mode at 350F (176C)

Toss the sweet potato cubes with enough olive oil to coat, a sprinkle of Kosher salt, and ½ tsp dried thyme. Spread onto a rimmed baking sheet and bake in the oven for 20 minutes until the edges have caramelized and the potato cubes are tender. Remove from the oven and set aside to cool.

Saute the onion over moderate heat until softened then stir in the Brussels sprouts. Cook until the Brussels sprouts have softened and are beginning to brown on the edge.  Combine with the cooked rice and stir in the sweet potato cubes. Gently stir in the cranberries and add just enough stock to moisten the filling. Scrape into an oven casserole dish and set aside to cool before covering and refrigerating.

Heat the casserole uncovered in the Convection Bake mode for 20 minutes prior to serving.

Serving 6

Click here for the Potato Gratin with Chard, another great side dish for your Thanksgiving feast!


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Convection for Crisp Crusted Pizza

Slow roasted tomatoes bread olive oil

Freshly baked crisp crusted pizza with perfectly melted cheese enhanced with savory toppings is a taste sensation but one that can be...

Sep 28, 2023

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



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.

Serves 12

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