The best plant-based ham needs a deeply meaty flavor combined with just the right amount of chew. For the flavor we used a mix of spices found in traditional ham roasts and added in our secret weapon – red miso powder – for a richly savory umami punch. For the glaze we used maple syrup, mustard, and our pineapple powder for the perfect roasted crust. This ham is versatile and can be sliced and shaved for breakfast, sandwiches, holiday roasts, and more!
- 450g (16oz) Vital Wheat Gluten
- 55g (4 tbsp) Faba Bean Protein Powder
- 25g (2 Tbsp) Red Miso Powder
- 15g (1 Tbsp) Salt
- 17g (2 Tbsp) Onion Powder
- 10g (1 Tbsp) Garlic Powder
- 1g (¼ tsp) Ground Clove
- 450g (2 cups) Water
- 2.5g (½ tsp) Red Food Coloring
- 120g (½ cup) Druids Grove Coconut Oil, Unmelted
- 75g (¼ cup + 1 Tbsp ) Maple Syrup
- 30g (2 tbsp) Yellow Mustard
- 25g (2 Tbsp + 1 tsp) Pineapple Powder
- 2000g (2 quarts) Veggie Broth, Not Low Sodium
- 8 Whole Cloves
- Stand Mixer
- Small Stock Pot
- Roasting Pan With Rack
Active Time: 1 Hour 30 Minutes
Total Time: 24 Hours
Create Dough and GlazeIn the bowl of a stand mixer equipped with a dough hook mix together the vital wheat gluten and the faba bean protein powder.In a separate small bowl mixed together the red miso powder, salt onion powder, garlic powder and ground clove.Separate the spice mixture into two separate halves. Reserve ½ for the glaze later in the recipe and add the other half ½ to the vital wheat gluten and faba bean protein powder.Mixed together the water and the red food coloring.Turn the mixer on low and mix the dry ingredients until combined. This should take no longer than two minutes. Once they are combined add the water and red food coloring mixture.Mix on low for 5 to 7 minutes. After mixing, cover this mixture and allow it to rest for at least one hour.
In the meantime mix together the remaining spice mixture, pineapple powder, maple syrup and yellow mustard. Refrigerate until needed.
Cut, Layer, and TieUse a rolling pin to flatten out the mixture slightly. Cut the mixture into ½ x ½ inch strips.On a sheet of plastic wrap lay 5-7 strips of the ham mixture. Equally distribute ½ of the coconut oil. Layer another 5 to 7 strips on top of the coconut oil and place 4 dollops of the remaining coconut oil on top.Once all the coconut oil and ham mixture have been layered, roll the mixture in plastic wrap tightly.Tie the ends of the plastic wrap so that it is sealed. Use a toothpick to poke holes wherever there are air pockets. Place this in the refrigerator for 5 hours while gently pressing it under a sheet pan with some weight on top.Unwrap the ham and tie it every 2 inches with butcher’s twine. This will keep a uniform shape.
Poach HamPlace the ham In a small stock pot and cover it with 2 quarts of vegetable stock.Cover the pot and gently simmer the ham until it reaches 175°F internal temperature.This first cooking process helps set the shape so that the ham is more uniform.Place to him in the refrigerator and cool it overnight
RoastThe next day preheat an oven to 350°F.Place the plant based ham in a roasting pan with an elevated rack. This will prevent the bottom edges from burning.Stud the outside of the ham with eight cloves. Brush the ham with the maple glaze and place in the oven.Roast the ham for 10 minutes before glazing once more. Roast for another 10 minutes before adding the rest of the glaze.Cook the ham until it reaches an internal temperature of 195°F.
Slice, Serve, StoreRemove the ham and allow it to cool for 20 minutes before removing the string and slicing.For a deli style ham cut on a slicer allow the ham to cool completely in the refrigerator overnight before slicing. The ham can be sliced paper thin at this point for cold cuts.The ham could be stored sliced or unsliced in the refrigerator for up to seven days. The ham can also be frozen for up to a month