Holiday Ham Recipe from Caribbean Vegan
NOTICE: I will remake the glaze closer to the 24th of December. The ingredients will be the same but the quanties will be adjusted so check back this post for the exact glaze recipe.
OK do not start to chastise me yet for not getting this recipe up on time because I have a valid excuse. My main PC with all my non backed up files broke down and I finally got it up to get back the photos etc so I was not able to post this in the time I said I would but I am not that late because you have time to go shop for your ingredients. This recipe for Holiday Ham is very exact and changing the liquid or whatever could make the ham come out like that cheap processed ham I use to get in school meals . When this ham is sliced it should have a slight crumb and be dense. If you follow the recipe exactly there should be no trace scent of vital wheat gluten just smoky sweet hammy goodness without killing a pig. This ham smells and tastes like the one we have for Christmas in the Caribbean so it is slightly sweet from the pineapple juice and maple syrup.
Everyday Vegan “Ham” adapted from Caribbean Vegan Copyright 2010
Makes 1½ cups chopped “ham”
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.
1 cup (120 g) gluten flour
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon mild paprika
¼ teaspoon ground cloves
¼ cup (62 ml) water
2 tablespoons maple syrup
2 tablespoons pineapple juice
2 tablespoons plus 1 teaspoon canola oil
1 tablespoon liquid smoke
1 tablespoon Bragg Liquid Aminos or soy sauce
1 tablespoon tomato paste
¼ teaspoon Angostura bitters, optional
1 to 2 garlic cloves, pressed
Put the gluten flour, salt, pepper, paprika, and cloves in a bowl and stir until well
combined. Separately, mix the water, maple syrup, juice, oil, liquid smoke, Bragg
Liquid Aminos, tomato paste, optional bitters, and optional garlic together. Pour the
wet mixture into the gluten flour mixture and stir briskly with a wooden spoon to
form a ball.
Place the gluten ball on a 12-inch (30 cm) square piece of cheesecloth or foil. Wrap
it into a tight parcel; if using cheesecloth, it’s probably a good idea to secure it with
kitchen twine. Steam for 40 minutes, replenishing the water as needed.
Remove the ham from the steamer and let it cool briefly. If you won’t be using it right
away or if you have leftovers, wrap it tightly and store it in the refrigerator, where it
will keep for up to 2 weeks.
Remember this recipe came out of my book Caribbean Vegan which you can kindly buy if you like the recipes but I wanted you the readers to have access to this ham recipe as many of you may be cooking up feast and may want something like this to add to your table.
To make Holiday ham glaze you need to score the ham as seen in the photo. Do not score it too deep should be 1/4 inch score.
15-20 whole cloves
1/3 cup pineapple juice
1-2 tbs brown sugar
1/2 tbs dijon mustard
1 tbs maple syrup
1 tsp molasses
1 tbs vegan butter aka margarine without animal products
a few drops of liquid smoke
salt to taste
Put the ingredients in a small saucepan and reduce until thick.
Put cloves into ham as seen in the photograph
Glaze ham and bake for 20 mins at 350 C
Cool and slice
Remember this blog is going on a short holiday but there are more recipes coming up soon.