A well made seitan vegan ham should be tender, gently smoky and full of richness without feeling heavy. This version uses a blend of tofu and vital wheat gluten to create a firm, sliceable texture that holds up beautifully whether you bake it for a holiday table or tuck thin pieces into sandwiches. The flavor leans warm and savory with subtle sweetness from maple syrup and a glossy glaze that caramelizes in the oven.
The process is simple. You blend the seasoned base until smooth, fold in the gluten, shape it, then steam it so the structure develops evenly. After that, a short bake with a tangy, sweet glaze brings out a deep golden finish.
It is comforting, aromatic and surprisingly close to the classic ham experience, only fully plant based. Serve it for celebrations or keep it for weeknight dinners when you want something hearty and homemade.
Because it slices cleanly and reheats well, it is also one of those recipes that becomes even better the next day. The edges firm slightly, the seasoning settles in and it makes a wonderful addition to grain bowls, sandwiches or breakfast plates.
Ingredients For Seitan Vegan Ham
Seitan Ham
2 teaspoons Better Than Bouillon vegetarian no beef base
three quarters cup water
1 tablespoon liquid smoke
2 tablespoons ketchup
2 tablespoons toasted sesame oil
1 tablespoon dijon mustard
2 tablespoons maple syrup
3 tablespoons nutritional yeast
1 teaspoon salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
one quarter teaspoon ground cloves
400 grams extra firm tofu
a few drops red food colouring optional
1 and one half cups vital wheat gluten
Whole cloves for decorating (optional)
Glaze
1 teaspoon Better Than Bouillon vegetarian no beef base
one half cup water
2 tablespoons packed brown sugar
2 tablespoons maple syrup
2 and one half tablespoons apple cider vinegar
3 tablespoons dijon mustard
Prepare the tofu base
Drain the tofu well, then wrap it in a clean towel and press it with your hands for about 20 to 30 seconds.
This removes extra moisture and keeps the ham from becoming spongy.
Tear the tofu into rough pieces and place them in a food processor.
Do not use a whisk or hand blender here because the mixture needs to become completely smooth, and only the food processor can do that evenly.
Add the bouillon, water, liquid smoke, ketchup, sesame oil, mustard, maple syrup, nutritional yeast, salt, garlic, onion and ground cloves.
If using food colouring, add two or three drops.
Process on high for 60 to 90 seconds until the mixture is completely smooth.
Scrape the sides halfway through so no lumps remain.
The texture should look like a thick, glossy puree. If it still looks grainy at all, keep processing until fully smooth.
Add the vital wheat gluten
Sprinkle the gluten over the puree in an even layer so it hydrates uniformly.
Use a spatula or wooden spoon to fold the gluten in gently for about 20 to 30 seconds, just until it starts forming a soft dough.
Do not continue processing in the food processor once gluten is added, otherwise the ham becomes rubbery.
It is completely normal if you still see a few dry specks at this stage, they will disappear during kneading.
If the mixture stays very wet or sticky after the initial mix, sprinkle a tablespoon of gluten over the top and fold again lightly.
Knead and shape the loaf
Transfer the dough to a clean counter.
Knead by pushing the dough away from you with the heel of your hand, folding it back over itself, and turning it slightly each time.
Do this for around 20 to 25 kneads, which usually takes one minute.
You are not trying to knead it like bread dough. You are only developing the gluten enough to give it structure.
What if it does not tighten after 20 kneads?
This can happen if the tofu was extra wet or if your gluten is slightly older.
If the dough still feels soft and floppy, add 1 tablespoon gluten, sprinkle it over the top, and knead 8 to 10 more times.
It should become slightly springy and hold its shape when pressed.
If it becomes too firm, mist it lightly with water and knead 4 to 5 times to soften it.
Form the dough into an oval or round roast shape, smoothing the surface with your hands so it steams evenly.
Steam the vegan ham
Wrap the shaped loaf tightly in a large piece of foil. Press the foil firmly around the loaf and twist the ends shut like a wrapped sweet.
Make sure there are no gaps because escaping steam will change the texture.
Place the wrapped loaf into the steamer basket of a large pot.
Add enough water to the bottom of the pot so it sits below the steamer insert.
Cover the pot with a tight fitting lid. Bring the water to a steady simmer, not a hard boil.
Steam for 1 hour, flipping the loaf after 30 minutes so it cooks evenly on all sides.
Check the water level once or twice. If it gets low, add hot water to maintain the simmer. The loaf will firm up noticeably during steaming and should feel solid when pressed through the foil.
Mix the glaze
In a small bowl, whisk the bouillon, water, brown sugar, maple syrup, vinegar and mustard until the sugar dissolves.
It should look smooth and slightly glossy. Set aside.
Score and prepare for baking
Carefully unwrap the steamed ham. It will be hot and releasing steam, so open the foil away from your face.
Let it cool for 3 to 4 minutes so you can handle it without it falling apart.
Using a sharp knife, lightly score the surface in a shallow crisscross pattern.
Do not cut deeply, just enough to help the glaze sink in.
You can now add whole cloves if you want the classic look.
Place the ham in a small baking dish that fits the roast with a little room around it.
Bake with the glaze
Pour all the glaze over the ham.
Bake at 375 degrees for about 30 minutes, basting every 10 minutes.
The glaze will thicken on the edges of the pan and become shiny on the top of the ham.
If the glaze darkens too fast, tent the top loosely with foil so it does not burn.
Rest and slice your Seitan Vegan Ham
Remove the ham from the oven and spoon glaze over it one last time.
Let it rest for 2 to 3 minutes.
This helps the inside finish setting so you get clean slices.
Slice warm for dinner or cool it completely for perfect sandwich slices.
Variations Of This Seitan Vegan Ham
Maple herb version
Swap the cloves for a pinch of dried thyme and a little rosemary. This version tastes bright and aromatic, helpful if you prefer a lighter, less smoky finish.
Spiced holiday version
Add a small pinch of cinnamon and a touch of allspice to the base mixture. The warmth makes it especially good for winter celebrations.
Low sweetness version
Reduce the maple syrup in both the ham and glaze. Replace the difference with a splash of water. The texture stays the same but the flavor leans more savory.
Extra smoky version
Add an additional half teaspoon of liquid smoke. This works well if you plan to serve the ham in sandwiches or breakfast plates where strong flavor shines through.
Serving Suggestions
Serve thick slices with mashed potatoes, roasted carrots or a simple cabbage salad. Thin slices work beautifully in warm sandwiches with mustard or crisp lettuce. Leftovers are excellent in grain bowls or breakfast scrambles since the texture holds up when reheated. A few slices served chilled with pickles and crusty bread also make a simple lunch.
Frequently Asked Questions About Seitan Vegan Ham
Can I make this ahead
Yes. The ham keeps well for several days in the fridge. The flavor deepens as it rests and the texture stays firm.
Can it be frozen
Absolutely. Wrap tightly and freeze for up to two months. Thaw overnight in the fridge and warm it in the oven with a little leftover glaze.
Can I skip the food colouring
Yes. It only affects the appearance, not the flavor. The ham will still brown naturally as it bakes.
What can I use instead of sesame oil
A neutral oil works, though the toasted sesame oil adds depth. If you substitute, consider adding a small splash of soy sauce for extra richness.
Can I cook it without steaming
Steaming is important because it sets the structure gently. Baking alone can make it dry or overly firm. If you do not have a steamer, create one by placing a heat safe rack in a large pot.
Does it work without vital wheat gluten
No. The gluten is what gives the ham its firm, sliceable texture. There is no direct substitute that creates the same result.
Can I adjust the sweetness
Yes. Reduce or increase the maple syrup to taste. The glaze remains balanced as long as the vinegar and mustard stay in the same ratio.
How do I keep it from becoming tough
Do not over knead the dough and do not over mix the gluten. Gentle handling produces the best texture.
Recipe Card
Seitan Ham Vegan Ham Recipe
Description
A tender, smoky, sliceable vegan ham made from tofu and vital wheat gluten, finished with a tangy maple mustard glaze. Steamed for texture and baked for a glossy caramelized finish. Perfect for holidays or everyday dinners.
Ingredients
For the Vegan Ham
For the Glaze
Instructions
Prepare the tofu base
-
Drain and pat the tofu dry, squeezing gently to remove excess moisture. Tear it into pieces and place in a food processor. Add the bouillon, water, liquid smoke, ketchup, sesame oil, mustard, maple syrup, nutritional yeast, salt, garlic, onion and cloves. Process on high for 60 to 90 seconds until completely smooth, scraping the bowl halfway. The mixture should look like a thick, glossy puree.
Add the vital wheat gluten
-
Sprinkle the gluten over the top in an even layer. Fold it in with a spatula for 20 to 30 seconds until a soft dough forms. A few dry specks are fine. If it feels too wet, sprinkle one tablespoon more gluten and fold again.
Knead and shape the loaf
-
Transfer the dough to the counter and knead about 20 to 25 times until it becomes slightly tighter and springy. If it still feels floppy, add one tablespoon gluten and knead 8 to 10 more times. Shape into a smooth oval loaf.
Steam the vegan ham
-
Wrap the loaf tightly in foil, sealing all edges. Place in a steamer basket over simmering water. Cover and steam for 1 hour, flipping after 30 minutes. Add more hot water as needed to maintain the simmer. The loaf should feel firm through the foil.
Prepare the glaze
-
Whisk the bouillon, water, brown sugar, maple syrup, vinegar and mustard in a bowl until the sugar dissolves. Set aside.
Score and prepare for baking
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Unwrap the steamed ham carefully and let it cool for 3 to 4 minutes. Score the surface in a shallow crisscross pattern. Press whole cloves into the intersections if desired. Transfer to a small baking dish.
Bake with the glaze
-
Pour the glaze over the roast. Bake at 375 degrees for 30 minutes, basting every 10 minutes. The surface will become glossy and caramelized. If it darkens too quickly, tent loosely with foil.
Rest and slice
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Remove from the oven, spoon glaze over the top and let rest for 2 to 3 minutes. Slice warm for dinner or chill for firmer sandwich slices.
Note
Notes
Steaming creates the tender, sliceable texture. Do not skip this step. The ham keeps well in the fridge for up to 5 days or can be frozen for 2 months.
