SMOKY HAM
VEGAN MEAT
INGREDIENTS :
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1 ½ cups Vital Wheat Gluten
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1 cup tofu
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1 small cooked red beet
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1 tbsp red miso
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1 tbsp Danwood Smoked Oil®
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½ cup tamari
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2 tbsp vegan Worcestershire sauce
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1/3 cup water
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2 tbsp ketchup
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1 tbsp yellow mustard
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1 tbsp Danwood Liquid Smoke®
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3 tbsp maple syrup
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1 tsp onion powder
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1 tsp garlic powder
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2 tsp smoked paprika
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Glaze
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1 tbsp vegan butter
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2 tbsp yellow mustard
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¼ cup maple syrup
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¼ tsp ground cinnamon
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1/8 tsp ground cloves
INSTRUCTIONS :
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In a large mixing bowl, whisk the 1 ½ cups of vital wheat gluten, 1 tsp onion powder, 1 tsp garlic powder, and 2 tsp smoked paprika.
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In a blender or food processor, blend the 1 cup tofu, 1 small cooked beet, 1 tbsp red miso, 1 tbsp Danwood Smoked Oil®, ½ cup tamari, 2 tbsp vegan Worcestershire sauce, 1/3 cup water, 2 tbsp ketchup,
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1 tbsp yellow mustard, 1 tbsp Danwood Liquid Smoke®, and 3 tbsp maple syrup for 1 minute.
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Pour the wet ingredients into the dry and stir until the mixture becomes solid. Slowly add more water or wheat gluten if the mixture doesn’t become solid.
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Knead the dough for 6 minutes (this is important for texture, don’t skimp on the time). It will become stretchy. Form it into a log and wrap it in foil or parchment paper.
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Steam it in a pot with a steamer basket for 45 minutes.
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Preheat the oven to 375˚F (190˚C).
FOR THE GLAZE
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In a small saucepan, stir the 1 tbsp vegan butter, 2 tbsp yellow mustard, ¼ cup maple syrup, ¼ tsp ground cinnamon, 1/8 tsp ground cloves over medium heat until boiling. Reduce the heat and simmer for 10 minutes, stirring often.
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Remove the ham from the foil or parchment and place in a rimmed baking pan (See Note), score the top of the ham (optional) and brush with the glaze.
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Bake for 20 minutes. Brush with another layer of glaze and serve.
NOTES :
To prevent the bottom of the roast from getting too tough, bake it on a rack over the roasting pan.
This easy vegan ham with a maple mustard glaze is a sweet , smoky , salty , delicious main course that's perfect for your holiday meal or Sunday dinner .