I bring this vegan ham to the table at Easter and Christmas. It’s a chickpea and vital wheat gluten loaf steamed until dense and meaty, then scored, glazed with maple and mustard, and roasted until glossy. The first time I served it, my family genuinely didn’t believe it wasn’t meat!
How steaming and kneading make this seitan ham taste real
The technique is everything here. Vital wheat gluten on its own can turn out spongy and bland — the two steps that prevent that are firm kneading and proper steaming. Kneading the dough about 10 times with real pressure develops the gluten strands that give seitan its meaty chew. Under-knead and it’s soft and crumbly. The dough should feel sturdy when you’re done, not pillowy.
Steaming comes next, and it’s the step that most seitan recipes don’t explain well. Wrap the loaf tightly in foil — this is non-negotiable because vital wheat gluten expands as it cooks, and without the wrap you get a puffy, spongy texture instead of something dense and sliceable. Steam for an hour, check it, and give it up to 30 more minutes if the center still feels soft. I use a steamer basket in a large pot — the loaf sits above the water, not in it.
The glaze goes on after steaming. Score the loaf in a crisscross pattern so the maple-brown sugar-mustard glaze gets into the grooves, then baste every 10 minutes during a 30-minute roast at 425°F. That basting is what builds the sticky, caramelized crust that makes this look and taste like a holiday centerpiece. I save extra glaze for the very end — one last brush right before it rests.
Want to try other seitan-based recipes? Check out my vegan turkey roast and vegan drumsticks too!
Key ingredients and why they matter
To make the mock meat, you’ll need chickpeas, meat-free beef flavor vegan broth, extra virgin olive oil, nutritional yeast, tomato paste, liquid smoke, maple syrup, smoked paprika, pork seasoning, ground cloves, onion powder, garlic powder, vital wheat gluten, water, and whole cloves for decoration.
For the traditional glaze, you’ll need vegan butter, brown sugar, maple syrup, Dijon mustard, ground cinnamon, apple cider vinegar, and pineapple slices in syrup. This is optional, but really takes the recipe to the next level in my opinion.
- The chickpea-wheat gluten base — chickpeas blended smooth with vegan broth, nutritional yeast, tomato paste, and spices form the flavor foundation. Vital wheat gluten goes in after and gets kneaded into the mixture.
- The broth matters here: I use a beef-style vegan broth (Better Than Bouillon makes one) because it gets closest to the savory depth you want. Regular vegetable stock works but the flavor is lighter.
- Liquid smoke and smoked paprika together create the smoky backbone. If you want to tone it down, use regular paprika and skip the liquid smoke — the recipe still works, it’s just less ham-like.
- The maple glaze — vegan butter, brown sugar, maple syrup, Dijon mustard, cinnamon, and apple cider vinegar. Make sure the brown sugar is fully dissolved before basting. The vinegar cuts the sweetness and keeps it from being one-note.
TIPS & TRICKS
Shruthi’s top tips
- Knead with real pressure, about 10 times. The dough should feel sturdy, not soft. More kneading = meatier texture. Get all that stress out!
- Wrap tightly in foil before steaming. Unwrapped seitan expands and turns spongy. The foil keeps it dense and sliceable.
- Steam fully before glazing. Check at 1 hour. If the center still gives, steam up to 30 more minutes. Under-steamed seitan is gummy in the middle.
- Baste every 10 minutes during roasting. This builds the sticky crust in layers. Save extra glaze for one final brush before resting.
- Let it rest 15 minutes before slicing. It holds together much better and slices cleanly instead of crumbling.
- Instant Pot shortcut: Place the wrapped loaf on a trivet with 2 cups water, seal, and steam for 15 minutes with quick release. Faster but slightly spongier texture.
How to make the best vegan ham
There are two main steps in this recipe: first, you make and steam the seitan. Then, you make the glaze and bake the ham with the glaze.
Note: You’ll need a food processor for making this vegan ham recipe. It is possible to make this by hand by crushing the chickpeas with a masher, but a food processor makes the blended texture much more smooth!
- Add the chickpeas, vegan broth, olive oil, nutritional yeast, tomato paste, liquid smoke, maple syrup, smoked paprika, pork seasoning, ground cloves, onion powder, garlic powder to a food processor.
- Blend until smooth.
- Transfer the mixture to a large mixing bowl and add vital wheat gluten. Mix with a spatula or spoon and knead with your hands about 10 times (you’ll want to knead strongly so the steamed loaf will mimic a meaty texture).
- Shape into a ham shaped loaf and then wrap the loaf in foil. Place the loaf on a steamer basket in a large pot with water, but don’t let it sit in the water!
- Cover, bring to a boil, and reduce heat to simmer for 1 hour. Add more water if necessary. Make sure to check on the seitan once it’s simmered for an hour, and cook for up to 30 more minutes to make sure it’s fully cooked through. Once done, remove from heat and let the loaf cool for a few minutes. Remove from the foil.
- While the seitan is steaming, preheat the oven to 425°F with about 15 minutes left on the steam time. Then make the glaze.
- Place the steamed loaf in a casserole dish or pan with a rim and score in a crisscross pattern. Optional: place pineapple rings around the seitan ham roast and stick whole cloves in the diamonds.
- Pour half of the glaze over the seitan ham and bake for 30 minutes, basting every 10 minutes. Save some glaze for the end. Let cool for 15 minutes, remove whole cloves, and serve. Slice thinly.
Glaze variations
- Spicy glaze: For an extra kick, try adding a blend of your favorite spices (e.g., paprika) to the glaze before baking.
- Sweet and savory glaze: Mix up some molasses and brown sugar for a sweet and savory flavor profile.
- Citrus glaze: Brighten up the dish with a zesty orange or lemon juice-based glaze.
- Herb-infused glaze: Herbs like rosemary and thyme add great flavor to this vegan ham recipe—try incorporating them into the glaze for added depth!
- Mustard-based glaze: Mustard adds a tangy flavor that pairs nicely with the other ingredients in this dish—try whisking it into the glaze before baking!
Serving and storage suggestions
Make vegan ham roast as a main for Easter, and serve it with pineapple slices with syrup (the traditional side). You can also serve with seasonal vegetables (garlic green beans, microwaved asparagus, or air fryer Brussels sprouts). You can also serve with mashed potatoes (stovetop or Instant Pot) for a full holiday plate. Slice leftovers thin for sandwiches the next day
Storage and reheating
Make-ahead: Steam the loaf up to 2 days ahead, cool, and refrigerate. When ready to serve, bring to room temperature, glaze, and roast as directed.
Fridge: Sliced leftovers keep 3–4 days in an airtight container.
Freezer: You can freeze the steamed loaf (before glazing) up to 3 months. Thaw overnight in the fridge, then glaze and roast. Fair warning — the texture does change somewhat after freezing, so fresh is better if you can swing it.
Reheating slices: Oven at 350°F for 10 minutes or skillet with a little oil.
Vegan Ham
Equipment
Ingredients
For the vegan ham:
- 1 15-oz can chickpeas, drained and rinsed
- ¾ cup vegan no-beef broth, see Notes
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- ¼ cup tomato paste
- 1 tablespoon liquid smoke, optional but recommended
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon pork seasoning, see Notes
- ¼ teaspoon ground cloves
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1½ cups vital wheat gluten
For the glaze:
- 4 teaspoons vegan butter, melted
- ½ cup packed light brown sugar
- ½ cup maple syrup
- 1 tablespoon Dijon mustard
- ¼ teaspoon ground cinnamon
- 2 teaspoons apple cider vinegar
For decoration (optional):
- ¼ cup whole cloves, for pressing into scored diamonds
- 1 20-oz can pineapple slices in syrup, drained
Instructions
Make the seitan base:
- Add the chickpeas, no-beef broth, olive oil, nutritional yeast, tomato paste, liquid smoke, maple syrup, smoked paprika, pork seasoning, ground cloves, onion powder, and garlic powder to a food processor. Blend until completely smooth, scraping down the sides as needed — no visible chickpea chunks.
- Transfer the mixture to a large bowl and add the vital wheat gluten all at once. Stir with a spatula until a shaggy dough forms, then knead with your hands until the dough is smooth, cohesive, and slightly springy, about 1–2 minutes. It should feel like firm bread dough and hold its shape when pressed. Don’t over-knead — stop as soon as it comes together or the texture will turn rubbery.
- Shape the dough into a compact oval loaf roughly the size and shape of a bone-in ham — about 8 inches long and 4 inches wide. Pack it firmly as you shape.
- Wrap the loaf tightly in two layers of aluminum foil, twisting the ends to seal completely. A tight wrap is important — loose foil allows steam inside the packet and the loaf won’t hold its shape.
Steam:
- Add 3–4 cups of water to a large pot and bring to a boil. Place the foil-wrapped loaf on a steamer basket above the water — it should not touch the water. Cover tightly, reduce heat to a steady simmer, and steam for 1 hour. Check the water level every 20 minutes and add more if needed to prevent the pot from running dry.
- After 1 hour, carefully unwrap one end to check doneness — the loaf should feel firm throughout with no soft or squishy spots. If still soft in the center, re-wrap and steam for up to 30 minutes more. Seitan continues to firm up as it cools, so it doesn’t need to be completely rigid — just set.
- Remove from heat, unwrap carefully (steam will escape), and let cool for 10 minutes before handling.
Glaze and roast:
- Preheat the oven to 425°F. Whisk together all glaze ingredients in a medium bowl until the brown sugar is dissolved. Set aside.
- Place the steamed loaf in a casserole dish or rimmed baking pan. Using a sharp knife, score the surface in a crisscross diamond pattern, cutting about ½ inch deep. If using whole cloves for decoration, press one clove into the center of each diamond — they are decorative only and must be removed before eating.
- Arrange pineapple rings around the loaf if using. Pour half the glaze over the top and sides, letting it pool into the scored cuts.
- Roast for 30 minutes, basting with the remaining glaze every 10 minutes. The loaf is done when the surface is deeply caramelized and lacquered.
- Let rest for 15 minutes before slicing. Remove any decorative cloves before serving. Slice thinly and serve hot.
Notes
- No-beef broth adds a savory, meaty depth without actual beef flavor. I use Better Than Bouillon No Beef Base but regular vegetable broth works as a substitute but produces a slightly less complex flavor.
- Pork seasoning contains sage, thyme, marjoram, and black pepper. McCormick makes a widely available version. If you can’t find it, substitute ½ teaspoon dried sage + ¼ teaspoon dried thyme + ¼ teaspoon dried marjoram.
- Whole cloves pressed into the diamond pattern are traditional but purely decorative! They are intensely bitter if eaten so please remove all of them before serving or slicing.
- If you don’t have a steamer basket, you can easily make one by crumpling several sheets of foil into balls, placing them in the bottom of a large pot, and resting a heat-safe plate on top. The loaf sits on the plate above the water.
- Make-ahead: Steam the loaf up to 2 days ahead and refrigerate wrapped. When ready to serve, score, glaze, and roast as directed — add 10 minutes to the roasting time if going straight from the fridge.
- Storage: Refrigerate up to 4 days. Slice and reheat in a 350°F oven for 10–15 minutes, or pan-fry slices in a little oil. Freezes well up to 2 months if you wrap individual slices before freezing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I would love to make this for Easter this year. What is pork seasoning? Is it something you buy and if so, could you recommend a brand, please. Thank you very much for the recipe.
Hi Kate! I used a Penzey’s spice mix called “Pork Chop seasoning” – used primarily to infuse a more smoky flavor. You can either use that or also skip it since the overall flavor profile remains pretty similar even without it. Hope you love it!
Wow! This was a really tasty meatless alternative to ham. We loved it.
I’m a vegetarian so I’m so glad I found this recipe!! We loved it and I’m going to make it again for Easter!
I had friends over for dinner that are vegan and prepared your ham. A true hit! They loved it, and so did we.
Really flavorful and tender. Thank you.
my daughter in law is vegan and I admit that my knowledge of recipes is really limited. I nearly always make her a chickpea veggie loaf or baked mushrooms.
So when I saw this I was so excited to give it a go. I made it today ready for Easter (thanks for the make ahead info) but I had to sneak a taste first, because I didn’t want to serve something awful 😉 And it is sooooo good, like you said it tastes like real ham!
Thank you, I can’t wait for her to try it over the weekend.