This vegan ham recipe will amaze you! Salty, smokey, mock meat made from seitan and roasted to perfection. It's sure to make a holiday meal special and it is perfect for a vegan ham sandwich! This mock meat is made from seitan aka wheat meat and it will surprise even the most skeptical eaters.
I've been playing around with seitan recipes since I became vegan over 20 years ago. I usually make vegan roast beef, vegan chicken, or vegan turkey with it, but I recently decided to try making ham. It came out delicious and my family declared this vegan ham roast the best food that they ever had. It's salty, smokey, meaty, and everything you loved about the flavor of ham!
I know that making a vegan ham sounds really hard and intimidating, but trust me, you can do it. It only takes a few minutes to mix the ingredients together, then you just wait for it to cook.
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This seitan ham is the perfect centerpiece for Thanksgiving, Christmas, or Easter!
🧾 Ingredients and substitutions
- Broth - for flavor. I like to use a beef-flavored vegan broth for the most authentic flavor, but you can use any vegetable broth that you want. (If your broth comes in a cube that makes 2 cups, cut it in half and mix it with 1 cup of hot water.)
- Smoked Paprika - for the smoky flavor and red color.
- Liquid Smoke - for an extra smokey flavor. If you don't have any, you can use extra smoked paprika.
- Ketchup - for color and a little sweetness.
- Nutritional Yeast - for an umami flavor. I feel that it adds a lot to the flavor, but you can simply leave it out if you don't have any and your vegan ham will still taste great.
- Garlic Powder - for flavor. You can use a clove of fresh minced garlic or onion powder instead.
- Salt - for a salty ham flavor. Feel free to reduce it for a lower-sodium ham.
- Oil - to give the mouthfeel of real ham. I think that refined coconut oil gives the best consistency, however, you use can use any neutral flavored oil that you want. You can also omit the oil if you would like, it will just taste a little dryer. (Don't use unrefined coconut oil or it will taste like coconut!)
- Tofu - this gives the ham a tender and smooth texture and keeps the gluten from being too chewy. You can also swap this out for a can of drained white beans or garbanzo beans, but tofu gives it the most authentic texture.
- Vital Wheat Gluten - for the meaty texture. This is the main ingredient in any seitan and can not be substituted with anything. I'm sorry, but this recipe can not be made gluten-free.
For the glaze
- Broth - for moisture and flavor. Any vegan broth will work.
- Light Olive Oil - to give your ham a juicy and slightly crispy outer coating. You can swap this out with any neutral-flavored oil that you want. I don't use coconut oil in the glaze because it will solidify when the ham cools down and leave a funny texture.
- Smoked Paprika - for the red color and smoky flavor.
- Maple Syrup - for sweetness. You can also use agave nectar or any other vegan liquid sweetener or brown sugar with a few drops of water on it.
- Salt - for flavor. Feel free to reduce it for a lower-sodium ham.
- Whole Cloves - optional for decorating and adding flavor to the ham.
🥄 How to make a vegan ham
Make the mock meat
Step 1 - In a small saucepan, warm 1 cup of broth and add paprika, liquid smoke, nutritional yeast, ketchup, garlic powder, and salt, and give it all a good stir.
Step 2 - Drain and press a 14 oz block of extra firm tofu to get out as much liquid as possible and then add it to a food processor.
Step 3 - Pour the broth into the food processor with the tofu and blend until smooth.
Step 4 - Transfer the liquid to a glass bowl and fold in the wheat gluten about 1/2 cup at a time with a silicone spatula. (You may find it easiest to knead in the last 1/2 cup of gluten as it gets thick at the end.)
Step 5 - Knead the gluten loaf for about 30 seconds and make sure the gluten is fully incorporated and form it into a ham-shaped loaf.
Step 6 - Wrap your vegan ham tightly in a large piece of foil making sure that none of the seitan is exposed.
Step 7 - Place the ham in a large pot with a steamer basket (or use jelly jar rings to keep the roast lifted up out of the water). Fill with enough water to hit just below your steamer basket.
Step 8 - Cover with a lid and steam the ham for 1 hour and 15 minutes. Check the water frequently to make sure it doesn't get too low and add more water if needed.
Glaze and roast your vegan ham
Step 9 - Preheat the oven to 375° F (190° C).
Step 10 - Remove the foil from your ham and cut diagonal lines in it about 2 centimeters thick crisscrossing each other forming a diamond pattern then place the ham in a small 8 x 8-inch baking dish.
Step 11 - Place a whole clove in the center of each diamond.
Step 12 - In a small saucepan, mix together the broth, oil, maple syrup, smoked paprika, and salt then pour it evenly over the ham.
Step 13 - Bake your vegan ham uncovered for 25 minutes at 375° F (190° C) taking it out of the oven a few times during the baking process to spoon the glaze evenly over the ham.
Step 14 - Slice with a serrated knife and serve as you would ham.
Important Note - since this recipe calls for the seitan to be made with tofu and the water content of tofu varies, the amount of vital wheat gluten that you add will also vary. Before steaming, the dough should be slightly firmer than pizza dough. If it is soft or still wet to the touch keep adding wheat gluten until it is firm and holds its shape and doesn't feel wet.
👩🏻🍳 Pro Tips
- Use a glass bowl and a silicone spatula to mix your seitan. Vital wheat gluten is very sticky once it gets wet and will stick like glue to a plastic bowl or a wooden spoon.
- Be sure to press the tofu well to get out as much liquid as possible. I like to cut the block into quarters and squeeze it with my hands like I'm packing a snowball over the sink to get out all the excess water.
- Wheat gluten is a very fine powder that will get everywhere if you are not careful with it. Pour it low down and slowly over the tofu mixture so it doesn't splash out of your bowl.
- Knead the seitan until all of the gluten flour is incorporated and you have a dough that's a little firmer than you would have for bread. Only knead it for about 30- 60 seconds so your wheat meat doesn't get too chewy.
🎁 Why wrap seitan before steaming?
Seitan expands during the cooking process, so wrapping keeps the texture dense and meaty instead of allowing it to expand and become spongier. If you don't want to use foil, you can use plastic wrap instead. I know that this is not a better option for most people, but it will work. You can also wrap it tightly in a few layers of cheesecloth and use safety pins to secure it.
💨 Options for steaming
Pressure cooker - place the wrapped veggie ham in a steaming basket inside the pressure cooker. Fill with water until it's just below your steamer basket. Place the lid and pressure regulator on top and heat until your pressure regulator is steadily rocking. Turn down the heat slightly so that it rocks gently for 40 minutes, then allow the pressure to release on its own.
Instant Pot - Place the wrapped veggie ham on the steaming rack inside the Instant Pot. Fill with water until it's just below the steamer basket (about 2 cups). Close the lid, set the pressure valve to sealing, select "steam", and then set it to 30 minutes. Press start and allow it to come to pressure, cook, and then release the pressure naturally. This whole process will take about 45 minutes.
❔ Do I have to baste and roast the ham?
No, once your vegan ham is steamed, it's ready to eat if you choose. At this time you can also dice it up and use it in recipes like my vegan omelets, vegan quiche, vegetarian 15-bean soup, or simply make a vegan ham sandwich. For this purpose, you don't need to use the glaze and you can omit the last step of baking.
⏱️ How to make it ahead of time
The great thing about this recipe is that you can make it up to 3 days ahead of time and keep it in the fridge until you are ready to bake it. Mix up the dough and steam it then just keep it in the foil wrapping in the fridge until you are ready to glaze and bake it. Bake it for an extra 15 minutes to account for it being cold from the fridge.
🥡 Storage
Once you steam the meatless ham, it has been cooked enough to slice and eat. You can keep it in the fridge in a sealed container or wrapped in foil for 3-5 days.
❄️ Can I freeze a vegan ham?
If you want to freeze your seitan ham, simply wrap it tightly in foil and place it inside a large freezer bag getting out all of the excess air possible. You can keep it frozen for up to 3 months. To thaw it, let it thaw in the fridge overnight.
🔥 Reheating
To reheat your seitan ham, simply place it in a baking dish, cover it with the basting liquid and bake for 25 minutes. You can also reheat individual slices in the microwave for about 1 minute on high.
🥗 Serving suggestions
- Vegan Mashed Potatoes
- Vegan Brown Gravy
- Stovetop Vegan Stuffing
- Vegan Risotto
- Roasted Balsamic Vegetables
- Vegan Squash Casserole
- Vegan Ceasar Salad
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan ham recipe
Vegan Ham
Ingredients
- 1 cup vegetable broth or vegan beef flavored broth
- 1 tablespoon smoked paprika
- 1 teaspoon liquid smoke or extra smoked paprika
- 2 tablespoons nutritional yeast (optional)
- 1 tablespoon ketchup
- 1/2 teaspoon garlic powder (or 1 clove minced garlic)
- 1 1/2 teaspoons salt
- 3 tablespoons refined coconut oil or any neutral-flavored oil of choice
- 14 oz. extra firm tofu
- 1 1/2 cup vital wheat gluten
For the basting glaze
- 1/2 cup vegetable broth
- 2 tablespoons light olive oil or any neutral oil
- 1 teaspoon smoked paprika
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 15 whole cloves (for decorating the outside of the ham)
Instructions
Make the mock meat
- In a small saucepan, warm 1 cup of broth and add paprika, liquid smoke, nutritional yeast, refined coconut oil, ketchup, garlic powder, and salt, and give it all a good stir.
- Drain and press a 14 oz block of extra firm tofu to get out as much liquid as possible and then add it to a food processor.
- Pour the broth in the food processor (or blender) with the tofu and blend until smooth.
- Transfer the liquid to a glass bowl and fold in the wheat gluten about 1/2 cup at a time with a silicone spatula. (You may find it easiest to knead in the last 1/2 cup of the gluten as it gets thick at the end.)
- Knead the gluten loaf for about 30 seconds and make sure the gluten is fully incorporated and form it into a ham-shaped loaf. (The dough should be slightly firmer than pizza dough. If it is soft or wet to the touch keep adding wheat gluten until it is firm and holds its shape.)
- Wrap your vegan ham tightly in a large piece of foil making sure that none of the seitan is exposed.
- Place the ham in a large pot with a steamer basket (or use jelly jar rings to keep the roast lifted up out of the water). Fill with enough water to hit just below your steamer basket.
- Cover with a lid and steam the ham for 1 hour and 15 minutes. Check the water frequently to make sure it doesn't get too low and add more water if needed.
Glaze and roast your vegan ham
- Preheat the oven to 375° F (190° C).
- Remove the foil from your ham and cut diagonal lines in it about 2 centimeters thick crisscrossing each other and place the ham in a small 8 x 8-inch baking dish.
- Place a whole clove in the center of each diamond.
- In a small saucepan, mix together the broth, oil, maple syrup, smoked paprika, and salt then pour it evenly over the ham.
- Bake your vegan ham uncovered for 25 minutes at 375° F (190° C) taking it out of the oven a few times during the baking process to spoon the glaze evenly over the ham.
- Slice with a serrated knife and serve as you would ham.
Video
Notes
- Use a glass bowl and a silicone spatula to mix your seitan. Vital wheat gluten is very sticky once it gets wet and will stick like glue to a plastic bowl or a wooden spoon.
- Be sure to press the tofu well to get out as much liquid as possible. I like to cut the block into quarters and squeeze it with my hands like I'm packing a snowball over the sink to get out all the excess water.
- Wheat gluten is a very fine powder that will get everywhere if you are not careful with it. Pour it low down and slowly over the tofu mixture so it doesn't splash out of your bowl.
- Knead the seitan until all of the gluten flour is incorporated and you have a dough that's a little firmer than you would have for bread. Only knead it for about 30- 60 seconds so your wheat meat doesn't get too chewy.
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
This was my first attempt at make a faux meat dish like this. I was pleasantly surprised by how close this came to tasting and imitating actual ham, all without any of the violence that goes into the production of meat and other animal products.
I'm so happy that you liked it. I hope that you give my other seitan recipes a try too! 🙂
This was such a lovely centerpiece for our Easter meal. It was fun to make, and we especially liked the glaze. Thank you for including make-ahead directions. I steamed the ham in the IP last night and added the extra time in the oven today, and it worked great. Your recipes are so thorough and thoughtful - they have really helped my confidence in the kitchen! 🙂
I'm so happy to read this, Lindsay! It truly made my day! 🙂
I realise that this is 'ham" but can it also be sliced and fried like bacon ?
My brother is vegan and we are looking for a good bacon substitute !!
I am making the ham as we speak. As to bacon, I have found several recipes for "Carrot Bacon" online. If you just type that into your search, you'll find quite a few. I plan on making some very soon. I found one that gives dehydrating it as an option to baking it. That method evidently gives a result closer to crisp bacon 😊. Have fun experimenting, Cristina!
This was an absolute HIT!! with the meat and vegan eating alike on Christmas day!! I'll be making your V-Ham and V-Turkey all-year-round as our favourite meat sub!
Thanks so much Monica for this and your Turkey recipe! Your the master of the V-Meats!
Cheers from Down Under
Aww, thanks so much, Deb! I'm so happy that you like my seitan recipes!
Delicious! Thanks so much for this wonderful recipe, just made it for Thanksgiving dinner!
I'm so happy that you liked the recipe! 🙂
Good recipe. I like to mix gluten with beans or tofu. Good flavor. Too much salt. Serve like ham? Not really helpful since we haven't eaten ham in 40 years.
Hi Monica, I just made this and replaced the tofu with okara as I'd just made a batch of soy milk and thought I'd give it a go. I followed all your instructions and it turned out great!!!! Made a sandwich straight away and my non-plant based husband was very impressed. Probably my best seitan result ever. Now I know I can sub the okara it will be a staple for us and next time I'll use the beetroot powder and maybe increase the smokiness too. Thank you so much for this recipe Monica!!!
I'm so happy that you liked the recipe, Anne! That's a great use of your okara! 🙂
I like to try new things so when I tried this recipe for my husband and myself for Easter, it was just an experiment. I had a backup in mind in case this was awful. I rate all my recipes from terrible (1) to the best (10). I rarely give anything a 10, but this rated that high a mark. I sliced off a piece right out of the oven and though the taste was good, it looked spongy. I noticed that as it sits, it firms up and looks like a slice of ham. Also, brushing the basting liquid over slices makes them pink. Thank you for an excellent recipe. I've been a vegetarian for 33 years and thought I'd never find something to replace real ham. The pigs thank you too.
I'm so happy that you liked the recipe, Angela! 🙂
I know this is for a vegan ham, but if I want to use honey instead of maple syrup, would it be the same quantity? Thanks!
Yes, it can swap 1:1. Enjoy! 🙂
Thank you for this recipe! I'm cooking it now and when i removed the roast from the Instant Pot it was still very dough not done at all. Is that how it should look? The other seitan roasts of this size that I've done required 2 hours in the IP so I'm a little nervous.
It should be cooked after that much time in the IP. Did you set it to steam? I'm not sure why it would still be doughy. The internal temperature should be at least 160 F.
Thanks so much for your quick response. :o) I did make sure it was sealed - I watch the pot until I see that the pin has come up so I'm confident that it cooked for the full 30 minutes. I ended up adding another 45 minutes and got what looked like the right texture and an internal temp of 165F. It turned out fine. It's a head-scratcher. ???
Is there any other flour that can be used instead of the vital wheat gluten?
I made your vegan ham for our Christmas dinner yesterday. I went exactly by the recipe and it was delicious. My daughter who has been vegan for over 10 years helped me with it. It wasn’t hard to make. We were both so excited about the way it turned out. My husband isn’t vegan but he really liked it too. He couldn’t believe how perfect the texture and taste was. He is very hard to please. Thank you for sharing your vegan ham. I will definitely be making it again.
I'm so happy to read this, Ellen. I'm so honored that you made one of my recipes for Christmas dinner! Happy that everyone, even your husband, liked it!
I'm looking forward to making this recipe! My only question is; is it better to make this ahead and give the seitan a chance to settle? I have seen recipes that recommend doing so good the texture. Thank you!
Hi, You can allow the seitan to rest in the fridge for an hour or 2 if you want. Some people report that that improves the texture, but I tested it and did a side-by-side blind taste test with my family and they couldn't tell the difference at all. I think that it makes more of a difference when you use the washed flour method of making seitan. Here is a link to that method if you are interested. https://thehiddenveggies.com/flour-and-water-chicken/ Enjoy the ham! 🙂
This is the best mock meat recipe ever. I make it at least once a week. We eat it for breakfast, make ham sandwiches or just have it with a big ole' country dinner. All of your recipes are awesome. Thank you for your creative inspiration. 😆
You're welcome, Damon! I'm so happy that you like this recipe! It's one of my family's all-time favorites too! 🙂
Can I replace the tofu with chickpeas.
Yes, use 1 can of drained chickpeas instead of the tofu. Enjoy! 🙂
I don't have a pressure cooker or instant pot. If I just steam it instead - how long do you think I might need to steam for? Will that work if I just do it longer?
You can just steam it with a lid on top. It will need to cook for 1 hour - It cooks in about 45 minutes in a pressure cooker or IP and 1 hour in a regular steam pot. Enjoy!
Thank you!
You're welcome! 🙂
Great recipe. Chewy and tasty. These baking directions produced a chewy "skin". Thanks.
You're welcome! I'm so happy that you liked it, Donna! 🙂
Also...is it ok to use extra virgin olive oil? I can't eat coconut...Thanks again!
Yes, any oil will work fine. It just makes it a little moister. Enjoy! 🙂
Hi Monica, I LOVE your website! I'm making the ham for Xmas dinner but am going to steam today and glaze tomorrow. For how long should I wait before putting it in the fridge? Thanks! (super newbie cook here: started last week 🙂 Merry Everything and thank you!!
Thanks, Sara! I just let it cool for about 30-45 minutes or so before putting it in the fridge. I hope that you enjoy it! 🙂
Omg!!! This is soooo good thank you!!! I’m
Beyond excited 💚✅
I hope that you enjoy it! 🙂
Since you put the tofu in a blender and grind it all up, would extra firm silken tofu work as well?
Yes, it would work. Just make sure you are using 14 oz of tofu. It may have a little more moisture in it. If your dough seems wet and sticky, you may want to add an extra tablespoon of wheat gluten. Your final dough needs to be fairly firm and should feel moist, but not wet to the touch. Hope that helps. 🙂
Just a note...I made two "shams.". One with extra for tofu pressed in my Tofuture press, the other with extra firm silken tofu. The one with the pressed tofu was much better. The texture was less chewy and it ended up much more solid. The one with silken turned out with some wholes and chewier. Not bad either way,. It just wanted to me too!
Made this last night, not as complicated as it looks. It came together really easily, came out very tasty and satisfying. Not sure how much it tastes like ham, but it did great as a meat substitute and looking forward to using leftovers (maybe sliced and grilled in a pan?)
I used 2 tablespoons of soy sauce/tamari instead of the salt, an old habit to reduce sodium by a bit while boosting flavor. It worked out fine.
I'm glad that you liked it, Steve. The soy sauce probably changed the taste a bit, but I'm glad that you still liked it. Leftovers are great for sandwiches and I like to use it in my 15 bean soup too! Enjoy! 🙂
I just made this for dinner tonight. I was a little worried that it was going to be a little weird, but it was delicious. It really satisficed my craving for ham. thanks for this recipe!
You are very welcome, Jim. I'm so happy that you liked it! 🙂
I tried it last night and the texture was spongy. Did I not knead it enough?I was heeding the warning not to knead too much, but it didn't turn out meat-like. I also used Trader Joe's extra firm tofu. Could there have been too much tofu to gluten?
Kneading it will cause it to have a firmer chewier texture if that is what you are looking for. If it came out too spongy, I wonder if you didn't drain and press the tofu enough or add enough wheat gluten. The dough should be fairly firm and not wet at all when you steam it. Also, did you wrap it tightly? The "ham" will expand when steamed, so if you don't wrap it tightly, it will become spongy.
This was so yummy and easy! Added extra ketchup for color and maple syrup for sweetness. Just perfect!
I'm so happy that you liked the recipe, Patty! 🙂
Add Beet Root Powder for that perfect pink hamness. And the beets add just a bit of Earthy sweetness - as apposed to the sugar or nasty fructose corn syrup found in catsup/ketchup.
You can get ketchup without high fructose sugar, or make your own ketchup. It’s easy.
Can you make this ahead of time and refrigerator it overnight before cooking?
I wouldn't let the raw dough sit that long before cooking, it may expand and become spongier. You can steam it after you make it then keep it in the fridge until you are ready to baste it and bake it. Enjoy! 🙂
If I half the recipe to make a smaller Ham will I need to change my cooking times?
Hi Rachel, yes, with a smaller ham, it will only need to steam for about 40 minutes to heat all the way through. If you are basting and baking it, you will want to reduce the bake time by 5 minutes too. Enjoy! 🙂
Thanks!
For half the recipe, how long would I do it in the Instapot? Imma try this recipe right away! I have ham boullion that is vegan so I'll use that instead of the beef broth.
Hi Levi, If you are only making 1/2 the recipe, it should steam in about 45 minutes instead of the full hour. If you are using the pressure cooker mode in the IP, it will take about 35 minutes.
In the ingredient list it says coconut oil. In the description it explains why for the texture. In the directions there isn’t a step to add it. So I missed it. Does it affect it too much?
Thanks for letting me know, I'm so sorry about that, I fixed it now. It doesn't change the final result too much. I have made it oil-free many times and it's still good.
We LOVED it! Thank you for this!
I'm so happy that you liked it, Jaimie! 🙂
I just had to try this vegan ham recipe today and I can’t say enough good things. Easy to make and my whole family loved it. It was literally bursting with flavor and the texture was juicy and meaty. Just incredible. I’ll be making this one regularly. Thank you!
Hi Monica - I made this for my vegetarian daughter pretty much as you said other than some additional spices. But the most important item was the addition of a little Beet Root Powder! Wow, this gave it that perfect pink ham color. 1 or 2 teaspoons is plenty and you cannot taste the beets. You could also go to the trouble of boiling a beet to extract the color. The beet adds just a little earthy sweetness.
Oh yeah, and I added a ½ cup dark beer to the basting liquid and used real maple Canadian maple syrup. The smoky yeasty smell coming from my kitchen was incredible! Then I scraped up the drippings from the pan, added to some leftover basting liquid and made gravy.
I'm glad that you liked it, David. Great idea using the beet powder! I'm glad that you made the recipe work for you! 🙂
Did you replace the 1/2 cup of stock with the beer, or add it to the listed ingredients?
I added it to the listed ingredients so I would have more stock to make gravy...
Question- if I use the instant pot directions that you include, do I still score it and cook I. The oven to finish?
Hi Gayla, Yes, the Instant Pot and pressure cooker directions are just other options for steaming it. You will still want to glaze it and bake it if you want more of a "honey glazed ham" look and taste.
That's a lot of sodium per serving. I wonder if low sodium broth would help.
Ham has a lot of sodium too, so if you want it to taste similar to ham, you can follow my recipe exactly. If you need a low sodium option you can reduce or leave out the salt, but it won't have that same salty ham taste. Enjoy! 🙂
Use a salt substitute (potassium chloride) like nusalt. Also for that Umami flavor add some MSG or healthy substitute like Umami powder (made from mushrooms).
Hi. Lady Monica I just stumbled upon the picture of your Vegan Ham. And right now, I'm quite hungry! It looks so delicious and scrumptious! It's a pity Monica you don't ship them out, so people can try them. But of course, pay for them including shipping and handling charges. Love your idea it's spectacular!
Thanks so much! I wish that I could ship them out too, but I promise it's not hard to make and so worth the little bit of effort! Enjoy! 🙂
I don't have a steamer basket or anyway to steam anything.
Would a slow bake in a roaster or Dutch oven work provided I keep it wrapped tightly? Maybe add just a little water in the bottom for moisture?
Seems like a lot of work for an experiment, just wondering if anyone else has tried this
I'm not sure how the Dutch oven would work. I didn't have a steamer basket at first either. I just set the metal rings from mason jars at the bottom of a pot and set the roast on top of it. You can only put about 1/2 inch of water in the bottom, so you will have to keep an eye on it and keep adding water as the steam escapes. There is a picture of this setup in my vegan turkey recipe. Here is the link: https://thehiddenveggies.com/vegan-turkey/
Hi Monica, in step 6, is it aluminum foil?
Yes, I use aluminum foil, since it's easiest, but I give you some alternatives above if you don't want to use it.
Very cool recipe that I've saved to make this Christmas. Have you seen the Orrington Farms Vegan Ham Flavored Broth Base? It is available online and really creates that salt smoky flavor well.
I plan on using that as the broth but other than that your recipe looks perfect!
Thanks, Jeremy! I haven't heard of the ham flavored broth. I'll have to look for it. I hope that this recipe helps to make your Christmas meal special! 🙂
Hi Monica,
This looks amazing, I note you say this cannot be made gluten free, however I've read that Xantham gum can be used as a substitute for Vital Wheat Gluten, or does this only to baked goods?
I would love to make this for my family this Christmas but my nephew is Coeliac.
Many thanks
I have never heard of this swap for wheat gluten. I don't think that it would work for this recipe. I have only used it in gluten-free baked goods along with GF flour. Hopefully, I will get a gluten-free tofu ham recipe out soon. 🙂
Hi Monica,
Many thanks for your response, this is one of a couple of sites that mentions Xantham Gum as a substitute for Vital Wheat Gluten, however it only talks about its use in baked goods.
https://healthyeating.sfgate.com/vital-wheat-gluten-substitutes-11667.html
I will keep an eye out for a gf recipe from you ☺️
Thanks again for your response.
Sorry just reread I can use beans in place of tofu. 🤦🏼♀️
No problem. I hope that you enjoy the ham! 🙂
Sounds delicious and I want to make this as all your recipes are wonderful. But is there a substitute for the tofu?
What’s the amount of ketchup needed?
You need 1 tbsp of ketchup, Emily. 🙂