This vegan ham is a meat-free alternative to classic ham. It's made with vital wheat gluten, and is a savory meat alternative with all the flavor of traditional ham.
In a food processor, blend 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 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. Shape into a loaf.
Wrap the loaf in foil.
Place the loaf on a steamer basket in a large pot with 3 cups of 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.
Remove from heat and let the loaf cool for a few minutes. Remove from the foil.
Preheat the oven to 425°F.
In a medium bowl, mix together the glaze ingredients and set aside. 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 roast and stick whole cloves in the diamonds.
Pour half of the glaze over the loaf 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 and serve while hot.
Notes
Steaming: Seitan is finicky! Check in after an hour to make sure it's cooked, but it can take up to 30 minutes more depending on the size of the loaf. When ready, remove from the foil.
No steaming basket: You can make one by placing foil balls in the bottom of a large pot and placing a heat-safe plate on top.
Preparing in advance: You can make the recipe up to the steamed seitan, then let it cool and store it in the refrigerator. When ready to serve, place it in a casserole dish or pan, glaze it, and roast until it's warm throughout.
Glaze variations: I've used a pretty traditional glaze, but you can play with this (some great options listed in the post!)