Meaty, tender, incredibly flavourful vegan ham topped with a smoky maple glaze!! Serve this stunning roast [AKA seitan ham] at your next special event. It’s omnivore approved and sure to please a crowd.
This seitan ham will really amaze you! It’s undeniably delicious and flavourful, and will not fall apart!
It has great meaty texture, it’s great for meal prep and makes amazing leftovers!
DISCLOSURE: This is NOT real ham, and will not taste exactly like real ham. What it is, is smoky, sweet, meaty and filled with flavour.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients. Use a good quality, salty and flavourful broth for the best results.
Add all the ham ingredients EXCEPT the vital wheat gluten to a food processor and process until combined. (photos 1-2)
Then add half of the vital wheat gluten, process, add the remaining half and process again until mostly combined. (photos 3-4)
Transfer to a cutting board and knead using your hands for 1-2 minutes, twisting and knotting as you go, but don’t go overboard. Then shape into an oval. (photos 5-6)
Wrap your vegan ham in a cheesecloth (or use parchment and aluminum foil) and secure the ends. Then add 1.5 cups of water to the bottom of your Instant Pot, place the trivet inside, and the ham on top. Seal the lid and set to steam for 40 minutes with a natural release. (photos 7-8)
While the roast is steaming, gather your maple glaze ingredients.
Whisk together the glaze ingredients in a small bowl and set aside. (photo 9)
Once the pin drops on your Instant Pot, carefully transfer the ham to a cutting board and remove the cheesecloth. (photos 10-11)
Use a sharp knife to score your ham. Start on a diagonal at one end, cutting approx. ¼-1/3 inch deep and 1 inch apart. Rotate and repeat on the other side. (photo 12)
Place the scored ham in an oven safe dish and pour the glaze over top. Then bake for 10 minutes, basting every few minutes. (photo 13)
OPTIONAL: Broil your vegan ham for another 2-3 minutes if you wish to brown and darken the top. (photo 14)
Serve your vegan ham with roasted potatoes and carrots (or any other veggies you like) and some fresh parsley garnish.
Common Questions
You can find it in the health food section of your grocery store, health food stores, or on Amazon (affiliate link).
Unfortunately no. There is not a good sub for vital wheat gluten and it’s a crucial ingredient to the texture of this vegan ham.
Unfortunately not, as the vital wheat gluten is crucial to the outcome.
Healthy is always such a subjective term, but I’d argue that this version is quite healthy, especially when comparing to traditional ham. It’s low in calories and fat, and high in protein.
Yes. You may freeze before or after baking. Once steamed/pressure cooked, freeze whole and thaw before baking. Or you may freeze your leftovers, either sliced or unsliced to reheat at a later date.
Can I make it in advance?
Yes. To prepare in advance, steam or pressure cook your roast, and then refrigerate 1-2 days in advance.
On the day you plan to enjoy, continue with the baking instructions, basting with your sauce, and serve.
Storage + Reheating
Store your leftover vegan ham in a sealed container in your fridge for up to 5 days. You may reheat slices, as needed, in a pan on stove top.
You may also reheat your roast in the oven until heated through, but make sure to keep basting to prevent it from getting dry.
To freeze, you may freeze whole or sliced in an air tight freezer safe container for up to 3 months. Or use a zip top bag to place your ham inside, squeezing out as much air as possible when sealing.
How else can I use it?
This vegan ham is very versatile. You may serve as a roast for Thanksgiving, Christmas, Easter (or any occasion) for the perfect centerpiece, with a side of veggies, or use it in a variety of other ways.
- Slice and use in sandwiches with hot mustard, or make a grilled cheese.
- Add some to your split pea soup.
- Dice it up and use it on pizza (with or without pineapple). 🙂
- Chop into strips and make a stir fry.
- Add some into pasta dishes like this vegan carbonara or mac and cheese.
- Top your baked potatoes or add some to your frittata.
Expert Tips
- Don’t be intimidated! It’s a LOT easier to make than it looks. 🙂
- Make sure to use a good quality and very flavourful broth for the best results. I use and love this homemade broth, but store bought works too.
- Cheesecloth is easier than parchment and aluminum foil to wrap your vegan ham. Plus, it’s safe for food if you prefer to avoid foil.
- Give your ham a little time to rest before slicing. As it begins to cool, it further sets and makes slicing easier and allows for thinner slices.
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If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
For the Ham
- 1 cup chickpeas canned or cooked (drained)
- 1 cup vegetable broth use a salty/flavourful broth like my homemade version
- 3-4 cloves garlic
- 3 tablespoons tomato paste
- 2 tablespoons avocado oil or cooking oil of choice (sub more broth for oil free)
- 2 teaspoons liquid smoke
- 1.5 tablespoons smoked paprika
- 1 teaspoon sea salt
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 210 grams vital wheat gluten approx. 1.75 cups
For the Maple Glaze
- ½ cup vegetable broth use a salty/flavourful broth like my homemade version
- 3 tablespoons maple syrup
- 2 teaspoons smoked paprika
- 1 teaspoon yellow mustard
Instructions
- Add all the ham ingredients EXCEPT the vital wheat gluten to a food processor and process until mostly blended. Then add HALF the vital wheat gluten and continue processing until mixed through. Now add the remaining half and process until mostly combined.
- Transfer the mixture to a clean surface and knead by hand for 1-2 minutes, twisting and knotting your mixture as you go. Then shape into an oval, as evenly as you can, but it doesn't have to be perfect. (See process shots above for a visual.)
- Wrap your roast tightly using a cheesecloth (or parchment and aluminum foil) and secure the ends.
- Add 1.5 cups of water to the bottom of your Instant Pot and place its trivet inside. Then place your wrapped ham on top of the trivet. Close the lid and make sure the valve is in the sealing position. Set to the steam function for 40 minutes and let the pressure naturally release until the pin drops. It will take about 10 minutes for the pin to drop.
- While the ham is steaming in your Instant Pot, preheat your oven to 375 degrees F. Then add ALL the glaze ingredients in a small mixing bowl and whisk to combine. Set aside.
- Transfer the roast to a cutting board and use a sharp knife to score your ham. Start on one end and make cuts that are approx. ¼-1/3 inch deep and approx. 1 inch apart. Then rotate the ham and repeat diagonally from one side to the other. (See process shots above for a visual.)
- Place the scored ham in an oven safe dish and pour your maple glaze on top, using a silicone brush to ensure the surface of your ham is completely covered in the glaze.
- Bake uncovered for 15-20 minutes, basting every few minutes. Then you may optionally broil the ham for 2-3 minutes to slightly brown the top, but you can skip this step if preferred.
- Remove from the oven and let rest for 5-10 minutes. Then use a serrated knife or electric knife to slice. Serve and enjoy.
in2insight
I had been making the same vegan ham for a good number of year, and we all liked it. Came across your recipe and decided to give it a go. Very glad that I did!
First, thank you for using both cups and weights. With anything using VWG this is crucial for success.
The end result was a succulent, tasty and super relishes ham that all raved about.
(The marinade makes a lot and I used it all. Did sub cherry preserves for the maple as requested by the SO. Was great.)
Thank you for sharing!
Rosa
So happy you gave it a try and that everyone enjoyed it. Thanks for the review. 🙂
Kathleen
I dont have a pressure cooker or instant pot. Can I steam the seitan ham on the stovetop and if so, for how long?
Rosa
I haven’t personally tested it this way, but you should be able to steam it on the stovetop for approx. 50-60 minutes and then follow the oven instructions. Enjoy!
Chris
The flavors were great but my Seitan came out very rubbery. Any suggestions on how to improve the texture?
Rosa
Hi Chris, so glad you enjoyed the flavours. Texture can be tricky, and takes some practice. 🙂 Next time knead it for less time. When overworked, seitan can get rubbery. Hope that helps.
Alexandra
My husband said I should make this again.
Rosa
Fantastic! Glad to hear it.
Lucy
This was amazing! Made it as a test run last weekend for and it was so easy and delicious! My kids can’t wait to have it again on Christmas day. I will be making it tomorrow in the Instant Pot and then refrigerate overnight and bake it Christmas Day. Thank you!
Rosa
Thrilled to hear that Lucy. Thank you so much for the review and Merry Christmas!
Angel
I am going to make this today on the stove-top. I’d like to double the recipe! Do you think I could just make just one HUGE ham instead of two?
Pre-rating this at 5 stars because ALL of your recipes are 5 star. Grazie mille!!!! =D
Rosa
Hi Angel, thanks for the stars. 🙂
Yes, I’m sure that’ll work, but it would take longer to steam, perhaps, nearly double the time. Please let me know how it goes! 🙂