Holiday “Ham” with Glaze

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

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

Americas
Trinidad & Tobago
Guyana
Main course
Caribbean
Vegan
Winter

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