This vegan ham, you guys. It’s the kind of recipe that really gets me excited.
Because it reminds me – yet again – that ANYTHING can be veganized.
That no animal needs to be harmed for us to enjoy every smoky, meaty, cheesy, baconey, whatever, taste we have ever enjoyed.
To me, this recipe is EMPOWERING. It reminds me we can still participate in our holiday traditions but align them to our evolving sense of ethics.
And moreso, that we can prove these points to our loved ones in the form of deliciously tender pineapple-and-mustard-glazed vegan ham.
In fact, this vegan ham was the centerpiece of the holiday roast kits we offered to our seasonal catering clients this past Christmas, and it was a huge hit – with both their families AND ours!
Side note: We served it with our vegan au gratin potatoes which we highly suggest if you’re looking for a killer side dish to pair with this roast!
We received some seriously awesome photos of the roast on our friends’ and clients’ holiday tables that really warmed my heart. I always love receiving photos from people who have enjoyed our recipes, but seeing how they can bring families together and change people’s perception of vegan food? It doesn’t get much better than that. 🙂
This vegan ham recipe is made with seitan and flavored with liquid smoke, maple syrup, and a pineapple mustard glaze. The pink color – from the beet juice – makes this roast the perfect dish to bring to a holiday gathering when you want to really impress! It takes a fair amount of time, but most of that is cooking time, and I can tell you from personal experience, it is SO worth it.
Other seitan recipes you’d dig:
How to Use Your Vegan Ham Leftovers
And when you make this recipe, let us know!
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Yield: 1 small roast (serves 3-4)
This vegan ham recipe is made with seitan and flavored with liquid smoke, maple syrup, and a pineapple mustard glaze. The pink color - from the beet puree - makes this roast the perfect dish to bring to a holiday gathering when you want to really impress! It takes a fair amount of time, but most of that is cooking time, and I can tell you from personal experience, it is SO worth it.
35 minPrep Time:
1 hr, 35 Cook Time:
2 hr, 10 Total Time:
4 based on 3 review(s)
- 1 15-oz can beets
- 1.5 cups vital wheat gluten
- 2 Tbsp all-purpose flour
- 1 Tbsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 3/4 cup beet puree
- 1/3 cup pineapple juice
- 1/4 cup refined coconut oil, melted
- 1 Tbsp maple syrup
- 1 Tbsp liquid smoke
- 1/4 cup refined coconut oil (melted)
- 1/4 cup coconut sugar
- 2 Tbsp beet puree
- 2 Tbsp pineapple juice
- 2 Tbsp yellow or spicy mustard
- 1.5 tsp blackstrap molasses
- Get your steaming mechanism ready and open your can of beets. Pour the beets (and the water in the can) into a blender. Fill the can to the rim with water and pour that into the blender as well. Blend on high until a smooth puree is formed. Set this aside to use in the recipe as directed.*
- In a large mixing bowl, combine the dry ingredients with a whisk. Create a well in the center of your mixture and pour in the wet ingredients. Stir with a big wooden spoon until a dough starts to form. Then, get in there with your hands and knead for about 2 minutes.
- Next, use your hands to form a round loaf with the dough. Wrap this loaf tightly in tin foil, and place in the steamer with the seam down for 45 minutes.
- When the steaming is almost done, preheat your oven to 350F and grab a baking sheet. Carefully remove the roast from the steamer, flip it upside down, and place it on the baking sheet. Open the foil a bit at the top to give the steam a place to escape and place in the oven for 20 minutes.
- While the roast bakes, make your glaze by mixing all the ingredients together in a measuring cup with a fork until the sugar is dissolved and everything is well-combined.
- Grease a small baking dish and when the timer goes off, carefully remove the roast from the tin foil, flip it upside-down, and place it in the baking dish. Pour 1/2 the glaze over the ham, use a knife to slice 3 not-too-deep cuts into the top of the ham (optional) and bake, uncovered, for 30 more minutes.
- Remove the ham from the oven once more, pour the remaining 1/2 glaze over it, and allow it to cool for about 10-15 minutes before slicing. Enjoy!
*You'll have excess beet puree which can be used in smoothies and soups!
You can make this roast a day or two ahead of time. Just reheat, wrapped in foil, in the oven at 300F for 20 minutes. Leftovers freeze well for up to a month.
This vegan ham is A-MAZING fried up in a skillet the next morning for breakfast. Pair it with a tofu scramble and homefries OR make a killer vegan breakfast sandwich. You can even throw it in a tofu quiche or make vegan ham & cheddar hot pockets...ohhhhh, the possibilities!
This recipe has been updated as of 12/15/2018 but first appeared on Plant Power Couple in August 2017.
Our recipe is an adaptation of the Candied Vegan Ham recipe by Chubby Vegan Mom. Her methods are a little different, such as using a crock pot rather than a steamer.
If you’d rather cook this in a crock pot, we highly recommend taking a look at her recipe. The only thing I’d change is adding a little beet juice to the crock pot for color.
And speaking of equipment, we use this electric steamer to make most of our seitan recipes. If you’re working with limited counter space (we hear ya there!), these bamboo steamers can also be a great option!
Of course, you can use whatever steaming basket you have on hand; even a colander placed over a large pot of boiling water and covered works!