We always have ham for Christmas and Easter which I used to love. Now when the holidays come around I've been left wondering what I will eat along with my family. I have finally come up with the solution. Seitan Holiday Ham! I haven't had ham now for almost 4 years, but I think this recipe is a great substitute if you are looking for something a little "meaty". The flavor is a lot like those hams you buy with glaze packets, if you have ever tried one of those - kind of sweet. I love to use my meat slicer (I got one for really cheap at Shopko) and slice it really thin to make sandwiches later. This recipe makes a fairly large roast, but you could try halving the recipe. I haven't tried halving it yet, (and probably won't because I love the leftovers, but I'm guessing you would only cook it for 90 minutes rather than 2 hours. Just make sure it seems pretty firm to the touch before you take it out of the oven. If you try halving it, let me know how it turned out! One more thing - don't forget to buy the olives for your fingers - it makes eating even more enjoyable!
Ingredients
2 cups vital wheat gluten
1/2 cup nutritional yeast
1/4 cup chickpea flour
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 Tbsp smoked paprika
1/2 tsp ground cloves
1 cup water
1/4 cup maple syrup
3 Tbsp olive oil
2 Tbsp liquid smoke
2 Tbsp soy sauce
1/4 cup pineapple juice
Directions
Preheat oven to 325 degrees.
n a large bowl, mix together the vital wheat gluten, nutritional yeast, chickpea flour, salt, pepper, garlic powder, smoked paprika, and ground cloves.
In a large measuring cup or separate bowl, whisk together the remaining ingredients. Gently stir into the dry ingredients until totally combined. It should be a ball of dough. Knead it for a couple of minutes until it becomes very elastic, adding a little vital wheat gluten if needed. It should hold it's shape.
Shape the dough into a roast shape and wrap in a large sheet of aluminum foil, twisting the ends to seal. Then wrap in another sheet of foil. Bake for 2 hours. Carefully remove the roast from the aluminum foil and let it cool. Refrigerate it once it's cool. Tastes best the next day!
To make the holiday ham glaze:
1/3 cup pineapple juice
1 Tbsp brown sugar
1/2 Tbsp mustard
1 Tbsp maple syrup
1 tsp molasses
1 Tbsp vegan butter (such as Earth Balance) or coconut oil
a few drops of liquid smoke
salt to taste
whole cloves (approx. 20-30)
Preheat the oven to 350 degrees.
Combine all the ingredients EXCEPT for the cloves in a small saucepan. Heat to boiling, then reduce to a simmer. Continue to cook reducing until thickened.
Score the ham in a crisscross pattern, making little diamonds (like in the pictures - if you can see it). They should only be about 1/4 inch deep, 1/2 inch at the most. Put cloves into the ham. Glaze the ham and bake in oven for 20 minutes.
2 comments:
Yum yum! I know it's a tad early to be thinking of Christmas already, but Christmas Eve has been a bit of a bug bear for me for a while. When I was much younger, me and my Mum cooked a ham on Xmas eve; we'd have it for that night's dinner with potatoes and greens, and then we'd have the leftovers on Boxing Day- along with all the other leftovers like sausage rolls, cold roast turkey etc. - as 'cold cuts' with lots of salad (and the leftover veggies might get made into a quiche.) I'm happy with the old nut loaf on Xmas day, as just like turkey and stuffing, nut loaf leftovers can used cold with salad on Boxing Day, but I've never found a vegetarian alternative to the Xmas eve ham which really fitted that same niche. So happy to have finally found the vegan alternative! Your ham looks great, and I look forward to giving it a test run!
Good luck! I hope you enjoy it! The glaze is what makes it special! Thank you for the nice comment.
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