I have a Sharp R530ES above my KA. I originally had ordered the KA MW but three things made me change my mind 1) cost, and MWs are not made to last as long as they used to; 2) the KA had a dial and I like a touchpad to program time; and 3) the matching KA MW looked beautiful together in the showroom but it opened like the KA oven, pull down handle, and I thought that would be odd and uncomfortable to use - I prefer having the door swing open. Here's a pic. We saved money by going with the Sharp ($300 compared to KA $800), but the trim kit wasn't exactly cheap at $190. (Not sure how they come up with that price for a few pieces of metal other than they know you want it so they charge what they want to charge.) We're very satisfied with the Sharp MW. Unfortunately we were crunched for space so we were unable to have a border of wood trim on either side of the MW and oven which, IMO, would have looked a bit nicer. Hope that helps.

Having not used a speed oven, I would like to think that the difference between a speed oven and a convection microwave is that the speed oven gives you more flexibility over how much microwave power is used during convection cooking. Also, I think the speed oven (like the Advantium) has a heating element in the top which aids in crisping and roasting. A convection microwave will not have this. I cannot in good faith recommend the GE convection microwave like I have. After just 6 months the door is beginning to stick. Also, it is very hot at the back during convection cooking. I'll go back to the Sharp if the door quits working completely.

My built in is Amana in this new-to-me house - I haven't had an Amana microwave since my very first, purchased in the '70s when I worked at a hardware and appliance store and they were well over $500 :), and that may have been after employee's discount. The last countertop I bought and left in the house I will sell was Kenmore from Sears, on sale about 5 years ago for approximately $70. It would hold a 9x12 pan, had a turn table, more functions than I needed and still working great.

Thanks flwrs! And Cj - Knowing you both had success with using the roaster is reassuring. I use a brown sugar and bourbon glaze and I don�t think anyone will notice the ham isn�t very brown. My biggest worry is that the ham is only 8 pounds and might get too dry. I promise to use my electronic thermometer. Fori, I don�t think I could talk my DH into grilling. Our current forecast is: "Snow beginning around midnight tonight and ending around noon (CST) Friday with 2-4" in most places. Isolated higher amounts are possible near the 5-6" range." He might grill for us if we only get 2 more inches � more than that and you could probably hear him laugh all the way to your house. Beuhl, I am intrigued by the thought of using the slow cooker. I have an older one that has a metal container that sits on a griddle style base. I know the ham would fit nicely in there. I wonder if the glaze would do better in the roaster or the slow cooker. The instruction booklet has been missing for years. As I remember it was only 3 or 4 thin pages with very little real info. Cindy, may I have your apricot, mustard and honey glaze recipe. I promise to wrap that ham in foil before baking. It sounds delicious! I think my brown sugar and bourbon would stick tight to the foil and everyone would be tearing off bits of foil so they could lick the glaze off. I see you are due for a high of 52 degrees tomorrow. I do miss South Carolina winters!! Here in my part of Iowa we are promised a high of 20 tomorrow, which really isn�t too bad. (My southern bones can�t believe I�m saying that.) Northcarolina, I use my roaster to cook 15 to 18 pounds of pork (I also use boston butt) for BBQ all the time. The next time I�m making a smaller amount I will try the slow cooker. Hmmm � New Year�s BBQ. I think I will try your sage and sugar combination with my spices. I have been wanting something with sage lately. I love the aroma of sage cooking. Jakabedy, I like cooking a big turkey in the roaster because it does seem cook up more moist than in the oven. But my old Panasonic convection microwave cooked a very moist turkey in half the time. Thank you all for taking time to reassure me. May all your holiday meals be wonderful!