Menu 2:
Meal Preparation Tips
Cooking ham in Convection is extremely simple and much faster than in a traditional oven, a 6 – 8lb ham will heat through in just under an hour however it is best to rest it for at least 10 minutes prior to slicing. Because there is so much moisture retention when cooking in Convection it is not necessary to cover the ham. The vegetables will only take 35 minutes to cook, so time them to come out of the oven when the ham is ready to serve.
Recipe quantities serve 6-8 people.
Glazed Baked Ham
1 – 5-6lb, bone in ham
1 – cup peach preserves
½ - cup bourbon
2 – tablespoons hot sweet mustard
Pre-heat the oven to Convection 350°.
Place the ham on a rack in a shallow pan and place in the oven. Set the timer for 45 minutes. Combine the ingredients for the glaze in a small saucepan and warm over low heat. Brush the glaze over the ham and continue cooking for another 15-20 minutes.
Roasted Beets w/Snap Peas and Mint
3 – large beets, peeled, tops and stem removed
2 – leeks, white part only, sliced
2 – cups snap peas, strings removed
½ - cup fresh mint leaves finely sliced
To avoid too much “bleeding” when working with beets, disposable gloves and cut the beets on a washable cutting board.
Peel the beets, cut them in half lengthwise and cut each half into ¼” thick wedges. Place the beets in a stainless prep bowl and toss with enough olive oil to coat and season with kosher salt and gently fold in the leeks. Spread the mixture onto a large rimmed baking sheet. Roast for 25 minutes, Convection 350°, then add the prepared snap peas and roast for another 10 minutes.
Toss with the chopped mint before serving.
Roasted Potato Salad
2 – lbs small red potatoes, scrubbed and cut into wedges
1 – tablespoon olive oil
Salt
½ - teaspoon dried thyme
1 – butter lettuce, torn into pieces
Dressing
1 – tablespoon olive oil
1 – tablespoon mayonnaise
1 – tablespoon fresh lemon juice
4 – green onions, thinly sliced
Toss the potatoes with the olive oil, salt and thyme, spread onto a rimmed baking sheet and roast for 15 minutes, Convection or Convection Roast 350°. After 15 minutes stir the potatoes so they don’t overcook on one side and cook for another 15-20 minutes until fork tender. Cool for a few minutes before adding to the salad.
Place the butter lettuce in a large bowl and drizzle with a little dressing, gently stir in the potatoes and toss with the remaining dressing. Serve warm.
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