Vegan Ham
Author:Amazing Vegan Ham, complete with maple brown sugar glaze. This seitan ham is sticky, tender, juicy, smoky sweet, perfectly meaty, and absolutely delicious!
Ingredients
- 1 block extra firm tofu , anywhere between 12 to 14 oz (350 - 396g)
- ½ cup (120 ml) tomato ketchup
- ¼ cup (60 mls) water
- 4 tablespoons nutritional yeast
- 3 tablespoons dark brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon Better Than Bouillon No Chicken (or their garlic, mushroom or vegetable) , or 2 stock cubes
- 2 tablespoons refined coconut oil , or any neutral liquid oil (omit for oil-free)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon allspice
- 1½ cups (192 grams) vital wheat gluten
Glaze:
- 3 tablespoons maple syrup , (real NOT pancake syrup)
- 3 tablespoons dark brown sugar
- 1 tablespoon Dijon mustard , add up to a tablespoon more if you like more mustard tang)
INSTRUCTIONS
- Preheat oven to 350°F (175°C).
- Add everything except the vital wheat gluten and glaze ingredients to a food processor and process until smooth.
- Add the vital wheat gluten and let the food processor run for about 2 minutes until the ball of dough is really smooth and supple. You might need to give it a scrape down with a spatula in the early stages. See my photos or my video for a visual. If your food processor gets a bit warm give it a breather and then go again.
- Remove from the food processor and knead for 1 to 2 minutes into a log shape about 4 inches wide.
- Get a long piece of parchment paper about 17 inches long, place the ham in the middle of one end, and roll it all the way up then twist the sides tight like a big paper wrapped candy. Then wrap the paper wrapped ham really tightly in a triple layer of foil.
- Place on a small baking tray and bake in the center of the oven for 70 minutes, turning over halfway so it cooks evenly.
- Near the end of the cooking time mix up the glaze ingredients (brown sugar, maple syrup and Dijon mustard) in a small bowl.
- Remove the ham from the oven and turn it up to 375°F (190°).
- Carefully remove the foil from the ham. Unroll the paper and sit the ham in the middle of it on the baking tray. The paper will stop the ham and glaze sticking to your baking tray.
- Using a sharp knife cut a diamond pattern in the top of the ham, drawing shallow lines one way and then the opposite way, about 2cm/¾-inch apart, no more than ¼ inch deep.
- Brush the glaze generously all over the top and sides then put back in the oven and cook for 15 minutes. Then brush with glaze again and bake for another 15 minutes or until golden brown, caramelized and glistening.
- Remove from the oven, give it another quick brush with any leftover glaze then leave to cool uncovered.
NOTES
To make in advance (up to 3 days): Make the ham as per the recipe, but remove it from the oven after the first 70 mins of baking. Don't cut the pattern in the top or glaze it. Just leave it wrapped in the foil you bake it in and refrigerate. On the day, open it up, sit it on the parchment paper on a baking tray as per the instructions, cut the pattern and glaze it, then bake as per the glazing part of the instructions. 375 for 15 mins, glaze again, then bake for another 15 minutes.
Storing Leftovers - Wrap well to keep moist, then store in the fridge for up to 7 days. It can also be frozen for up to 3 months. I recommend freezing it unsliced.
NUTRITION
Serving: 1serving | Calories: 193kcal | Carbohydrates: 21g | Protein: 19g | Fat: 4g | Saturated Fat: 3g | Sodium: 177mg | Potassium: 239mg | Fiber: 2g | Sugar: 14g | Vitamin A: 411IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
