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Holiday Test Run: The Vegan Ham Cutter

November 12, 2010

Hey I have a new about me page click here and learn more about the crazy person that made this ham:)

This year I am going to take on the responsibility to make the food for this holiday season in Barbados. After my dad and I went vegan my mother was very supportive but was a little sad because during  the holidays the house did not smell like much. There were no cakes and no anything in the oven baking. This is before I became Caribbean Vegan and started making all the good stuff. So…many holidays went by with bean stews and stufff…not that anything is wrong with bean stews but for the holidays you want to eat things you do not usually eat in the year. When I was writing Caribbean Vegan I wanted veganize some classic mains that were not vegan and this is the first one I am working on. It is the Everyday Ham in Caribbean Vegan and what I did was steam it in a ball instead of a log, let it cool, made a glaze and put some cloves in it then bake it. I am planning to do at least a 5 pound ham and go crazy on the decorations. Both my dad and myself make beer glazes which consist of the local beer called Banks Beer but since I am not at home I made another one we do which is a pineapple molasses glaze and it worked out really good. It was not overly sticky and sweet and set well on the seitan ham. It gave a vibrant colour and I may keep this glaze for the final show down.

Here is my first attempt at my holiday seitan ham. This ham is home made and the recipe can be found in Caribbean Vegan under Everyday Ham. You need to form it into a ball to get this shape.

Vegan Holiday Ham

Salt Bread Copyright Taymer Mason 2010

Now you got over the shock or composed yourself from hysterical laughter or  got out  of the daze because it really looks like a ham lets get to the point to why I made this. I wanted to eat a ham cutter really bad and because I am not in Barbados anymore I cannot go out and buy Salt Bread so I knew I had to make the bread and the ham on the same day. Salt Bread is a Barbadian roll that is used everyday. It can be white or whole wheat.  I thought I had a whole 5 pound bag of whole wheat but I did not and only had spelt and unbleached so I did the traditional white one but I love the whole wheat.

What is Salt Bread and Cutters?

Salt bread is a guarded secret on the island of Barbados but you can find out how to make it in Caribbean Vegan. What I love about salt bread is the coconut palm leaf that is baked into the bread. I love love the smell this gives when the bread cools..it is very special

Here are some of the breads with the coconut palm. If you do not have access to coconut palm just cut a slit at the top of the bread. Salt bread has a soft crust that cracks a little and a pillowy inside. If you want more info on salt bread click here where you can read my older post as I do not want to repeat myself even if I am starting to in my everyday life (inside joke)

Link 1

Link 2

look…

Salt Bread Copyright Taymer Mason

So then I had what I will have on Christmas morning. The Ham Cutter which is a Ham Sandwich  with a dash or 10 of Bajan Pepper sauce. To be called a cutter it must be in a salt bread or it is a sandwich. The word cutter is pronounced cuttah and there are several cutters eg cheese cutter, fish cutter, egg cutter. There is no vegan cutter sold with any non animal product that I know of but maybe one day we will see seitan ham cutters in Barbados ? No?

Sorry for this pic…I never came across such an ugly but tasty ham cutter. I had mine with extra pepper. I wrapped  the other half and stuck it in the fridge and when I went back for it I jumped back in shock as I  thought there was meat in my fridge …I totally forgot about the ham cutter…and I am shocked I am getting freaked out by seeing meat  these days…maybe it is all in my evolution  as a vegan.

Bajan Vegan Ham Cutter Copyright Taymer Mason 2010

And if that was not enough ham shots for you here is a final look at the tester ham…it is going to be transformed and Taymered up next month. I am pulling out all my skills for this one.

Vegan Xmas Ham Copyright Taymer Mason 2010

Ok we are at the end of Vegan Mofo week 2

2 more long weeks ahead

I have to check my notes to see what I am making but I may do a macaroni pie, maybe a pudding and souse which depends on if I get a breadfruit from Guadeloupe as  St. Martin has nothing at all…I may do some cookies…I am not a big sweets fan but I have to make some for an event….I do not know  what I am planning I will let you know at the top of the week what we are doing for week 3.

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24 Comments leave one →
  1. Bajangyal permalink
    November 12, 2010 5:22 am

    Tay are those peppers decorating your ‘ham’? You have to be the original peppa mout…lol. I think this is your best post ever!!! I too plan on doing some vham (vegan ham) at Christmas, your recipe is so good and I think adding glazes etc will give it that personal ‘oomph’ specific to each family tradition.

    • Taymer permalink*
      November 18, 2010 5:09 pm

      yeah every fam has their own thing
      my mom was freaking over my peppers in the shot too

  2. November 12, 2010 7:07 am

    Holy wow! Just wanted to say you did a bang-up job making my mouth water with that ham.

    • Taymer permalink*
      November 12, 2010 1:26 pm

      Hi Mary thanks for commenting. I am glad you liked it.
      Tay

  3. November 12, 2010 4:08 pm

    Oh that looks fabulous. The xmas ham looks eerily realistic, but the bread! The texture of the salt bread looks like something I’d like to eat right this very second!

    • Taymer permalink*
      November 12, 2010 4:17 pm

      lol what can I say did not want to do the tube esq dry ham everyone would expect from vegan ham wanted to go all the way. maybe some may not like but others would appreciate:) I enjoy playing with food as long as no animals are involved!

  4. November 12, 2010 6:30 pm

    I’m so impressed. I’ve never seen a vegan ham. That bread looks delicious too.

  5. November 12, 2010 9:58 pm

    the hams look really amazing, you did a great job with them! and the bread, too. this post makes me long for gluten.

    xo
    kittee

    • Taymer permalink*
      November 12, 2010 10:01 pm

      Thanks Kittee
      Never thought we would hear the day where we speak about hams in our world but I really enjoyed doing this

    • Taymer permalink*
      November 13, 2010 12:41 am

      Thank you so much I am glad you like it

  6. November 13, 2010 2:05 am

    I sooooooo can not wait for the “ham” recipe – that looks seriously good. Want a tester for it??

    • Taymer permalink*
      November 13, 2010 10:14 am

      Jeni it is already tested it is in Caribbean Vegan but I never did a glaze and make it look all hammy. I can send u the recipe to try it out since u prob dont have the book

  7. November 13, 2010 10:15 am

    That looks soooo good!

    I love the cloves and diamond design on the hams. My Mum used to do that to Spam as well as real ham. She used a simple glaze made with brown sugar and yellow mustard. Yours sounds much better. I’m looking forward to trying it.

  8. November 15, 2010 7:00 am

    The ham looks great – this is probably one of those dishes that would impress omni friends as well. 😉 The texture of the salt bread looks like a dream, too!

  9. November 15, 2010 12:10 pm

    That looks great! Funny, I just came across a ham recipe with a mustard apricot glaze, and cooked in beer. I was about to try it with seitan!

  10. November 22, 2010 10:44 pm

    Oh my goodness. This looks amazing. I can’t find the ham recipe on your site– is it just a basic seitan recipe? I’m officially subscribing to your site. Yummy!!!

    • Taymer permalink*
      November 22, 2010 10:59 pm

      it is in the book Melody but I will get it up next month on the site for the other holidays… thanks for subscribing

  11. January 13, 2012 1:31 pm

    I couldn’t currently have asked for a more rewarding blog. You happen to be always available to offer excellent advice, going on to the point for quick understanding of your subscribers. You’re really a terrific specialist in this subject matter. Thanks a lot for being there for visitors like me.

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