Seitan Ham Vegan Ham Recipe

Prepare the tofu base

1. 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

1. 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

1. 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

1. 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

1. 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

1. 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

1. 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

1. 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.