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.
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
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
- In a large bowl, combine seitan dry ingredients with a whisk, create a well in the centre.
- 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.
- Form into a ball, and place in steamer for 45 minutes.
- 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.
- Remove from steamer and place in baking dish.
- Preheat oven to 200 degrees Celsius/390 degrees Fahrenheit
- Score the “ham” in a criss-cross pattern and place cloves in the centre of the squares created
- Pour over the glaze so the ham is covered. Bake for 25-30 minutes.
- Slice and serve, ensuring you remove the cloves before you tuck in, nothing worse than biting into a clove!