Name: Holiday “Ham” with Glaze
Yield: Serves 6
Cuisine: Guyanese
Ingredients: A few drops of liquid smoke; ¼ teaspoon ground cloves; ¼ teaspoon mild paprika; 2 tablespoons plus 1 teaspoon canola oil; 2 tablespoons maple syrup; 1 tablespoon Bragg Liquid Aminos or soy sauce; 2 tablespoons pineapple juice; 1 tablespoon liquid smoke; 1 teaspoon pink or sea salt; ¼ cup (60 ml) water; 1 cup (120 g) vital wheat gluten; 1 tablespoon maple syrup; 1 to 2 garlic cloves, pressed, optional; 1 teaspoon blackstrap molasses; 1 tablespoon tomato paste; 1½ teaspoons Dijon mustard; ¼ teaspoon Angostura bitters, optional; 15 to 20 whole cloves; ½ teaspoon black pepper; pink or sea salt; 1 to 2 tablespoons brown sugar; 1 tablespoon vegan margarine; ⅓ cup (80 ml) pineapple juice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

This vegan ham, made from seitan, is like a fine wine: It gets better with age. It is a go-to recipe in this book because it serves as a replacement for smoked sausage in many recipes. It is reminiscent of a traditional Caribbean Christmas ham, seasoned with pineapple juice, cloves, and brown sugar. It can be eaten cold or sautéed.

Ingredients

Vegan “Ham”

1 cup (120 g) vital wheat gluten
1 teaspoon

Method

To make the “ham,” bring water to boil over medium-high heat in the bottom of a steamer. Put the vital wheat gluten, salt, pepper, paprika, and cloves in a bowl and stir until well combined. Separately, mix the water, oil, maple syrup, juice, liquid smoke, liquid aminos, tomato paste, optional bitters, and optional garlic.
Pour the wet mixture into the dry

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Ingredients

Vegan “Ham”

Method

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