Convection ovens are fabulous tools when it comes to preparing a more elaborate holiday meal. Not only do large cuts of meat cook more quickly in Convection but they also remain very moist and multiple side dishes can be cooked at the same time.
I have found that a semi-boneless lamb roast is the best choice for roasting in Convection as it cooks very evenly and is very easy to carve. When roasting in Convection the meat should be cooked on a rack in a shallow pan so that the heated air can evenly penetrate the meat. Remember when estimating the cooking time, also include the resting and carving time so you can time the cooking of your side dishes so that they will be ready when the meat is ready to serve..
If your oven is equipped with a meat-probe this would be a perfect time to use it just be sure the tip of the probe does not touch any bone. If you don’t have a meat probe then follow the cooking time as outlined in the recipe below and check the internal temperature with an instant-read thermometer to determine the degree of doneness
Typically, recipes for heating ham state that the ham should be covered with foil and placed in a slow oven for several hours to slowly heat through and prevent drying out. The foil is removed at the end of the process and the ham is then glazed for some additional pizzazz. When using Convection to heat ham we place the ham on a rack in a shallow pan and do not cover it and we find it takes about 50 minutes to an hour to heat a 6-7lb ham. We still brush the ham with a glaze during the last fifteen minutes of heating. The only exception to this method would be with a Spiral Sliced Ham, in that case the meat should remain wrapped in foil otherwise it will dry out.
Roast Leg of Lamb
1 – 4 -5lb semi-boneless Lamb roast
4 – cloves minced garlic
2 – tablespoons minced fresh rosemary
1 – tablespoon olive oil
1 – teaspoon sea salt
Pre-heat the oven to Convection or Convection Roast 400 degrees.
With a sharp knife make a dozen or so small cuts into the fleshy part of the lamb.
In a small bowl combine the garlic; rosemary, olive oil and salt then smear over the lamb.
Place the lamb on a rack in a shallow roasting pan and put into the pre-heated oven.
If your oven has a meat probe insert the sensor into the thickest part of the lamb taking care not to touch the bone and program to 135 degrees.
Set the timer for 15 minutes then reduce the temperature to 350 degrees for the remainder of the cooking time.
When the internal temperature has reached 135 degrees, remove the roast from the oven and be sure to rest the meat for 15 minutes prior to carving.
Baked Glazed Ham
1 – 5 -7lb bone in ham (shank or butt end)
¾ – cup redcurrant jelly
3 – tablespoons Dijon mustard
¼ – cup brown sugar
½ – cup orange juice
Arrange the oven racks to accommodate the ham.
Preheat the oven to 350 degrees Convection.
Trim the tough rind from the ham and score the fat in a diamond pattern. Insert some cloves if you like the flavor. Place in the oven and bake for 5- 60 minutes. If using the internal meat thermometer program to 150 degrees.
Combine preserves, mustard, brown sugar and orange juice in a small saucepan and bring to boil to dissolve the sugar. Brush over the ham and continue cooking for another 10-15 minutes. Rest the ham for 10 – 15 minutes before slicing