This healthy recipe for maple glazed vegan ham is easy to prepare and delicious to eat. The perfect main for your holiday table. It’s smoky, sweet, savory, meaty, and makes the best vegan ham sandwiches!
I don’t know if you should sit or stand for this recipe. Sitting is good if you think you might faint. But, standing is good for jumping up and down. Either way, the end result will be sheer joy and your holiday is going to be a whole lot brighter.
We were never big turkey eaters during the holidays. But, we loved our ham…maple-glazed to be exact. So, I took it upon myself to see if I could recreate something close to what I remember. And, to say I’m pleased would be an understatement.
Don’t believe for one second that you have to give up your favorite holiday foods just because you’re vegan or plant-based. You just have to be a little creative and figure out ways to make them ethical, healthy, and plant-based. And, that’s why I work so hard. My goal is to make your life easier and healthier.
This maple glazed vegan ham is every bit as good as it looks. And, it’s sure to become a family favorite. So, let’s get cooking.
Ingredients
You’ll need:
- Vital Wheat Gluten: This is essential to making this vegan ham. Unfortunately, there is no substitute for wheat gluten.
- Chickpeas: use low-sodium or no salt added if possible.
- Vegetable Broth: you can use water if you like. But, I like the flavor of the veggie broth.
- Vegetable Bouillon: this is my own DIY recipe. It’s much lower in sodium than store-bought brands and adds savoriness to this recipe.
- Tomato Paste, Maple Syrup, & Liquid Smoke: a wonderful combination of acid, sweet, and smoky. It’s not only in the seitan ham but is also the ingredients used to make the wonderful glaze.
- Ground Cloves: This is the most important ingredient in this recipe. It is the “ham essence” if you will.
How To Make Vegan Ham
This Maple Glazed Vegan Ham is the perfect plant-based centerpiece for your table this holiday season. A deliciously meaty, smoky, sweet, and savory roast even the pickiest eaters will love.
- To a large mixing bowl add the vital wheat gluten and set aside. Then, add the chickpeas, low-sodium vegetable broth, vegetable bouillon, tomato paste, maple syrup, ground cloves, and liquid smoke to a food processor or blender. Process until everything is well combined and smooth.
- Pour the blended mixture into the bowl with the vital wheat gluten and begin to mix with a spatula or wooden spoon. Use your hands to finish combining the dough until it all comes together.
- Lightly sprinkle a clean surface with the wheat gluten, place the dough on the surface, and knead for 30 seconds. Then, shape the dough into a small loaf and prepare to steam.
- Instant Pot Steaming Instructions: Add a cup of water or veggie broth to your pressure cooker and insert the steaming basket. Place the loaf onto the steaming basket, close the lid, set the pressure valve to "sealing", choose the "steam" function, and set the timer for 45 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes, then carefully do a quick release to relieve any remaining pressure.
- Stove Top Steaming Instructions: Place a steaming basket or steamer pot on your stove with about 2-3 cups of water or veggie broth. Place a lid on the pot, bring to a boil, then reduce the heat so it's simmering, and steam for 1 hour. Add more broth if it evaporates, but you should be fine.
- Remove the loaf from the pot or Instant Pot and let it cool for a few minutes.
Preheat the oven to 425˚F, prepare the maple glaze by whisking all the ingredients together and set it aside.
Use a knife to cut diagonal lines in the vegan ham and make the crisscross pattern and insert whole cloves into the center of the diamonds, if you wish, for decorative purposes.
Spread half of the glaze on the bottom of an 8×8 baking dish and place the vegan ham on top. Pour the remaining glaze over the ham, add the pineapple rings if using, and roast in the oven for 30 minutes. Baste the ham every 10-15 minutes until it's finished.
Remove from the oven and baste once more with any leftover glaze. Let the ham cool for 10 minutes, remove the cloves, slice, and enjoy!
Can I Make Vegan Ham Ahead Of Time
Absolutely! You can make it up to 3 days ahead of time and keep it in the fridge until you are ready to roast it in the oven. Simply mix up the dough, steam it, wrap it in foil, and store it in the fridge. Then, glaze and bake once you’re ready.
Storing and Freezing
Refrigerator
Place any leftovers in a sealed container or aluminum foil and store in the refrigerator for up to 5 days.
Freezer
If you wish to freeze the vegan ham wrap it tightly in aluminum foil and place it inside a large freezer bag or freezer-safe container. It can be frozen for up to 3 months. Allow it to thaw overnight in the fridge before serving.
Maple Glazed Vegan Ham FAQ
Does It Taste Just Like Ham?
No. Why? Because it’s not real ham! It is savory, smoky, sweet, meaty and a close second if you ask me. It might not fool anyone. But, it’s not going to disappoint them either.
How many will it serve?
Depending on how thick or thin you slice it, there should be no problem serving up to at least 8 people.
Do I have to use vital wheat gluten?
Yes. Unfortunately, there no substitutes and this recipe can not be made gluten-free.
What is seitan?
Seitan is often referred to as "wheat meat". It's made using vital wheat gluten combined with liquid, spices, and then cooked. It's a delicious and healthy alternative to animal protein. You can read more about seitan HERE.
What To Serve With Vegan Ham
This vegan ham recipe is healthy, full of protein, low-fat, oil-free, and delicious!
More Vegan Holiday Dishes
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Maple Glazed Vegan Ham
This Maple Glazed Vegan Ham is so easy to make and perfect for your holiday meal or Sunday dinner. It's smoky, sweet, savory, meaty, and makes the best vegan ham sandwiches!
- Prep Time: 15 mins.
- Cook Time: 75 mins.
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Holiday
- Method: Bake, Steam
- Cuisine: Holiday, Vegan
- Diet: Vegan
Ingredients
VEGAN HAM
- 1 ½ cups vital wheat gluten
- 15-ounce can of chickpeas (low-sodium or no salt added), drained and rinsed
- ¾ cup of low-sodium vegetable broth
- 2 Tbsp Vegetable Bouillon(Shane & Simple recipe)
- ¼ cup tomato paste
- 1 Tbsp. maple syrup
- ¼ tsp. ground cloves (very important!)
- 1–2 tsp. liquid smoke
MAPLE GLAZE
- ½ cup maple syrup
- ½ cup low-sodium soy sauce
- 3 Tbsp tomato paste
- 1 Tbsp Dijon mustard
- 2 tsp. liquid smoke
Optional
- whole cloves for decorating
- pineapple rings
Instructions
- To a large mixing bowl add the vital wheat gluten and set aside.
- Add the chickpeas, low-sodium vegetable broth, vegetable bouillon, tomato paste, maple syrup, ground cloves, and liquid smoke to a food processor or blender. Process until everything is well combined and smooth. If it seems a little thick add 1-2 tablespoon or extra broth or water. But, be careful. You don’t want it “watery.”
- Pour the mixture into the bowl with the vital wheat gluten and begin to mix with a spatula or wooden spoon. Then, use your hands to finish combining the dough until it all comes together.
- Lightly sprinkle a clean surface with the wheat gluten, place the dough on the surface, and knead for 30 seconds. Then, shape the dough into a small loaf and prepare to steam.
- Instant Pot Steaming Instructions: Add a cup of water or veggie broth to your pressure cooker and insert the steaming basket. Place the loaf onto the steaming basket, close the lid, set the pressure valve to “sealing”, choose the “steam” function, and set the timer for 45 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes, then carefully do a quick release to relieve any remaining pressure.
- Stove-Top Steam Instructions: Place a steaming basket or steamer pot on your stove over 2-3 cups of water or veggie broth. Place a lid on the pot, bring to a boil, then reduce the heat to a simmer and steam for 1 hour. Add more broth if it evaporates, but you should be fine.
- Glaze & Roast The Ham
- Remove the loaf from the pot or Instant Pot so it can cool for a few minutes. Then, preheat the oven to 425˚F, prepare the maple glaze and set it aside.
- Use a knife to cut diagonal lines in the vegan ham and make the crisscross pattern.
- Spread ½ of the glaze on the bottom of an 8×8 baking dish and place the vegan ham on top. Insert the whole cloves into the center of the diamonds of the ham for decoration. But, this is completely optional.
- Pour the remaining glaze over the ham and roast in the oven for 30 minutes. Baste the ham every 10-15 minutes until it’s finished. Remove from the oven and baste once more with any leftover glaze. Let cool for 10 minutes, remove the whole cloves, slice, and serve.
Notes
Place any leftovers in a sealed container or aluminum foil and store them in the refrigerator for up to 5 days.
The whole cloves and pineapple rings are optional. But, I highly recommend not skipping. Cook the pineapple with the ham while it roasts in the oven. It will caramelize with the glaze. AMAZING!
If you wish to freeze the vegan ham wrap it tightly in aluminum foil and place it inside a large freezer bag or freezer-safe container. It can be frozen for up to 3 months. Allow it to thaw overnight in the fridge before serving.
You can make it up to 3 days ahead of time and keep it in the fridge until you are ready to roast it in the oven. Simply mix up the dough, steam it, wrap it in foil, and store it in the fridge. Then, glaze and bake once you're ready.
Nutrition
- Serving Size:
- Calories: 188
- Sugar: 9.8 g
- Sodium: 288.5 mg
- Fat: 2.4 g
- Carbohydrates: 20.2 g
- Fiber: 3.4 g
- Protein: 21.8 g
- Cholesterol: 0 mg
I made this for dinner tonight and my hubby and I LOVED it! It was my first attempt at seitan and this recipe will be a regular! Thank you!!!
Instead of roasting, could you smoke this in an outdoor smoker? My family and I miss our hours long smoking ritual and I’d love to bring it back with seitan.
Heck yeah!!!
Delicious seitan ham! Doesn’t taste like ham, as mentioned, but it’s very good! The glaze is amazing! Will be taking this ham to my mom’s for Thanksgiving, to share with my omnivore family.
Hi Shane! Love your site. Just in case you were looking for a gluten-free Seitan recipe here it is: https://littlenorthernbakehouse.com/recipe/vegan-gluten-free-seitan/
I am a new vegan, so I am unfamiliar with vital wheat gluten. I only found “vital wheat gluten FLOUR”. Is that the same thing?
Yes, it’s the same thing:)
For the stove pot steaming is the ham submerged in the water or placed above it. Want to make this for Thanksgiving. Looks yummy.
It should be on a trivet and sit above the water.
We both hate cloves. Would it really be terrible without using cloves? Otherwise it sounds great.
Not at all…it will work just fine. Enjoy!
Easy to make. Smelled like ham and tasted pretty darned good. But not like ham…yet very good. We will make again.
Went great on a sandwich with vegan cheese!
You don’t say when to add the pineapple rings.
Thanks.
You add them before baking it.
Couple of questions…do you recommend hickory or mesquite liquid smoke and will this ham hold up well in Pea Soup??
Concerning the liquid smoke, it’s really about preference. And, yes, the ham holds up great in soup!
My husband said “I will never do with out meat” I made this tonight and he said “If you cook like this I could do it… It’s delish! Taste like meat.
Wow it was delicious! Good texture!
This was really good! It smelled like ham, but tasted like ribs to me. No complaints! I will be making this again. 😊
Made this today. My husband, who lost his sense of smell (and therefore, taste) many years ago goes strictly by texture when it comes to food. He had a taste of this and asked, “How do they make this stuff taste just like meat?” I am the vegan/wfpb eater in the family, but it’s nice that he at least gives things a try – and wonderful when he actually likes it! I thought it was pretty good also. Thanks, Shane! I have many of your recipes on my list to try, so far all have been delicious.
Thank you so much!
Oh my gosh…. This was so good ! I have been WFPB for almost 11 years…..never ever have I ran across anything as simple and easy to make that tasted so good. My husband has been WFPB for 2 years ,he just couldn’t stop saying how good this is. Thanks so much for all you do.
👍🥰
Making this again for the third time. So good! (I think it tastes more like ribs than ham, but that’s a good thing as far as I’m concerned.)
This recipe makes me drool. Unfortunately my husband hates liquid smoke. What could I use instead?
You could leave it out or add smoked paprika.
Holy smokes. A perfect vegan analogue for ham! I made this for Easter dinner with my husband and we both raved about it. I have numerous seitan fails (too squishy, usually), so I was thrilled that this one was not just good but definitely the best seitan I’ve made.
Hi Shane! I was trying to figure out what to make myself for Easter dinner (I’m in a family of carnivores) and low and behold, your intriguing recipe popped up. I had to do a test run of course and once again you have not disappointed!! This is absolutely delicious and beautiful! Thank you for your sharing your amazing creations!! I did not have the whole cloves but I did use the pineapple rings (YUM!). And, because I was out, I substituted the chickpeas with cannellini beans.
Omg!!! This tastes amazing, and easy to make, it will be on rotation, my kids loved it too so that’s a bonus, thankyou!!!!! We are having the rest tonight with chips, how long should I heat it up in the oven for?x
Thank you!!!
Shane, I made this for NYD and it is delicious! It is by far the best vital wheat gluten recipe I have made. In fact, I have used so many of your recipes and none have failed. Thank you for all your efforts. Happy New Year!
Thank you so much, Ali! Happy New Year to you and yours.
We had this today for New Years Day and it was delicious! My hubby said that you’d never guess that it wasn’t real ham! The recipe is easy to make and it’s going into my turntable folder for repeats. Thanks for such a great recipe !!!!
Thanks so much!!! Happy New Year!
I made this so I’d have something to eat for New Years. I’m surprised at how was it came together. Mixed and steamed one day, and baked the next. It is delicious and I love the texture, not like some seitan recipes. Even my non vegan husband was impressed. This is a definite winner, thanks!
I made this last night. It was delicious! I will definitely be making this again. It also reminds me of ribs. I’m thinking of cutting the loaf into smaller rib sized strips after steaming. Thanks so much! So far, every recipe I’ve tried of yours has been awesome. Your pie crust was a serious game changer this holiday season.
Could you use another type of beans besides chickpeas? Thank you and cannot wait to try.
Aboslutely!
I have a ninja Foodi Are the instructions the same? 45 minutes to pressure cook, is that correct, seems long.
I have not used a Ninja Foodi but if it steams, that time shouldn’t change.
Is there any substitute for the vital wheat gluten?
Thanks for the recipe.
Merry Christmas!
Hi, Polly! Unfortunately, no. There are no subs for wheat gluten. 🙁
Wow! Cant wait to try this. You’re amazing. God bless you.
Thank you, Shelly! I hope you enjoy it. Merry Christmas and God bless.
This Maple Glazed Vegan Ham is so easy to make and perfect for your holiday meal or Sunday dinner. It’s smoky, sweet, savory, meaty, and makes the best vegan ham sandwiches!
Hi,
For the maple glaze, the quantity of low-sodium soy sauce called for isn’t clear. 1/2 ????. Thanks.
It’s 1/2 cup. Sorry, I left the out. Just fixed it. 🙂
Did you roast the pineapples the entire time, or add them later in the cooking process? Thanks.
The entire time. They will caramelize with the glaze.