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Convection Baked Ham

Roasted Carrots with Fresh Herbs

Roast Asparagus

Cauliflower Casserole

 

Meal Preparation Tips

For an 8-9lb ham allow 1¼ hours to cook in Convection.  The cauliflower casserole will take about 40 minutes to heat through while the carrots and asparagus will only take about 15 minutes to cook.  As always a resting period is important before slicing the meat so plan accordingly.  The fruit chutney can be made ahead of time and is terrific on sandwiches with cold ham or turkey.

 

 

 

 

 

 

 

 

Convection Baked Ham
1 – 8-9lb bone-in cooked ham (butt-end or shank)

 

Pre-heat the oven to Convection Roast 350 degrees.

Score the skin of the ham a ¼” deep in a diamond pattern.

Place on a rack in a shallow pan (the oven broil pan works well)

Cook for 1 hour, brush with the glaze and continue cooking for another 15 minutes.

Rest for 15 minutes before slicing.

 

Orange Mustard Glaze

1/3 – cup brown sugar

1/3 – cup Jack Daniels Whiskey

Zest of 1 orange

1 – tablespoon hot sweet mustard

 

Combine the ingredients in a small saucepan and simmer over low heat for 15-20 minutes until thickened.  Brush over the ham for the last 15 minutes of cooking time.

 

Roasted Carrots

4 – large carrots, peeled and cut into thin diagonal slices

2 – tablespoons melted butter

1 – teaspoon grapeseed oil

½ - cup Italian parsley leaves, finely chopped

 

Toss the carrots with the remaining ingredients and spread onto a rimmed baking sheet.  Cook for 15 minutes Convection Roast 350 or until tender.

 

Roasted Asparagus

2 – bunches fresh asparagus, trimmed and peeled

½ - teaspoon dried thyme

1 – tablespoon olive oil

Kosher salt and fresh pepper

 

Toss the asparagus with the remaining ingredients and spread onto a rimmed baking sheet.  Cook for 12-15 minutes depending on the thickness, Convection Roast 350.

 

 

 

 

 

 

Cauliflower Casserole

In this recipe the cauliflower and onions are cooked first using Convection Broil then they are combined with the sauce in a casserole dish and baked. 

1 – large head cauliflower, core removed, florets cut into ¼ “ thick slices

1 – small red onion cut into thin slices

3 – cloves garlic minced

2 – tablespoons olive oil

Pre-heat the oven to Convection Broil 450 degrees.

Toss the cauliflower slices, onions garlic and oil together and spread on a large rimmed baking sheet without overcrowding them.

Broil for 10-12 minutes or until the edges of the vegetables just begin to caramelize.  Remove from the oven and cool before combining with the sauce.

Alternatively use the Convection Roast mode 375 degrees and cook for 20 minutes.

Sauce

1 – 8 ounce container Mascarpone or whipped cream cheese

½ - cup heavy cream

2 – large eggs

1 – cup grated Gruyere or Parrano cheese

½ - cup grated Parmesan cheese

2 – tablespoons chopped Italian parsley leaves

 

In a large bowl mix the Mascarpone or cream cheese together with the heavy cream and eggs, season with salt and pepper and stir in the grated cheese. 

Combine with the cooked cauliflower mixture and spread into a large oven casserole dish.  Mix the Parmesan cheese and parsley together and sprinkle over the top.  Bake for 30-35 minutes until set.

 

Winter Fruit Chutney

1 – tablespoon olive oil

½ - cup finely chopped sweet onion

½ - cup thinly sliced red pepper

6 – ripe pears, peeled and cut into small chunks

1 – cup packed brown sugar

½ - cup golden raisins

¼ - cup chopped crystallized ginger

1 – cup apple cider vinegar

½ - teaspoon ground cinnamon

¼ - teaspoon ground allspice

Salt to taste

 

Heat the oil over medium heat in a non-reactive saucepan, sauté the onion for a few minutes until softened and stir in the red pepper.  Cook for a few minutes then add the remainder of the ingredients.  Bring to a boil, reduce the heat and simmer for 20 minutes until thickened.  Cool and transfer to a jar with tight fitting lid.  The chutney can be used for a week to 10 days.

 

 

 

 

 

 

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