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!
- 1 1/2 cups vital wheat gluten
- 15-ounce can of chickpeas (low-sodium or no salt added), drained and rinsed
- 3/4 cup of low-sodium vegetable broth
- 2 Tbsp Vegetable Bouillon(Shane & Simple recipe)
- 1/4 cup tomato paste
- 1 Tbsp. maple syrup
- 1/4 tsp. ground cloves (very important!)
- 1–2 tsp. liquid smoke
- 1/2 cup maple syrup
- 1/2 cup low-sodium soy sauce
- 3 Tbsp tomato paste
- 1 Tbsp Dijon mustard
- 2 tsp. liquid smoke
- whole cloves for decorating
- pineapple rings
- 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 Tbsp 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 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.
- 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 1/2 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.
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.
- 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
Keywords: vegan ham, holiday recipes, vegan ham recipe