Seitan Ham

• steamer
• 2 medium bowls
• wooden spoon
• 12-inch square of foil or cheesecloth

• ¼ c water plus more for steamer
• 1 c gluten
• 1 t salt
• ½ t pepper
• ¼ t paprika
• ¼ t ground cloves
• 2 T plus 1 t grapeseed, soy, or olive oil
• 2 T maple syrup
• 2 T pineapple juice
• 1 T liquid somke
• 1 T soy sauce or liquid aminos
• 1 T tomato paste
• ¼ t Angostura bitters (optional)
• 1-2 cloves garlic, minced (optional)

Add water to steamer and turn on.

Combine flour and spices in one bowl, and the rest of the ingredients, including ¼ c water, in the other.

Pour the wet into the try and stir vigorously to form a ball.

Transfer the ball to foil and wrap up tightly. If using cheesecloth, you might need to tie the parcel with twine or string.

Steam for 40 minutes.

Remove from steamer, let cool, then unwrap. At this point, you’ll have a soft, somewhat spongy ham (shown) that you can chop or slice.

For a firmer ham, transfer it to a small baking dish stud it with some cloves. Mix ¼ c pineapple juice with 2 T maple syrup and pour over the top. Bake at 400 F for 20 minutes, basting occasionally.

Seitan ham can be tightly wrapped or placed in an airtight container, then refrigerated for up to two weeks.

Adapted from the recipe for “Everyday vegan ‘ham'” in Caribbean Vegan – read my review.

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