Vegan Christmas Ham

The perks of Christmas ham, minus the ham.


I would make a ham every year for Christmas, the thought of not having an endless supply of sandwich meats, a tradition of its own, after Christmas was not something I was ready to come to terms with, so I created a new tradition that is cruelty and piggie free.

My husband liked it as is, but I think it could be improved by adding a can of blitzed chickpeas or kidney beans (which I will do for Christmas this year) to absorb the water/steam.

I don’t have a steamer, so I made my own using a large soup pot and I placed a ramekin on the bottom and a smaller plate on top, it worked well, so don’t let not having the right equipment discourage you.

It’s all about the glaze! This glaze is on the sweeter side, I have used a lot of sugar to balance the bitterness of the marmalade.

For Christmas I will make a smoky plum and maple glaze, the options are endless.




Dry ingredents

2 cups of wheat gluten

1/3 cup nutritional yeast

1 tablespoon sweet paprika

1 tablespoon of garlic powder

½ teaspoon ground cloves

1 teaspoon salt


Wet ingredients

1/2 cup pureed beetroot (roast, cooled, pureed)

¾ cup apple juice (you may need more, depending on how thick your beet puree is)

3 tablespoons maple syrup

1 tablespoon liquid smoke

1 tablespoon tamari



½ cup of English marmalade

¼ cup apple juice

2 tablespoons of brown sugar

2 tablespoons of maple syrup

1 teaspoon of minced garlic

1 teaspoon of wholegrain mustard

½ teaspoon ground gloves

Cloves to garnish



  1. In a large bowl, combine seitan dry ingredients with a whisk, create a well in the centre.
  2. In another small bowl, stir the wet ingredients through until they are just combined, then add to dry ingredients, mixing until combined, don’t over work the mixture.
  3. Form into a ball, and place in steamer for 45 minutes.
  4. While the seitan is steaming, place all of the glaze ingredients in a small pan and simmer over a gentle heat, stirring occasionally until thickens, turn off heat.
  5. Remove from steamer and place in baking dish.
  6. Preheat oven to 200 degrees Celsius/390 degrees Fahrenheit
  7. Score the “ham” in a criss-cross pattern and place cloves in the centre of the squares created
  8. Pour over the glaze so the ham is covered. Bake for 25-30 minutes.
  9. Slice and serve, ensuring you remove the cloves before you tuck in, nothing worse than biting into a clove!





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