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Vegan Ham Recipe: Seitan Ham Roast with Pineapple Glaze

November 16, 2021 //  by Nicole Stevens//  4 Comments

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5 from 5 votes. Leave your review!

This vegan ham recipe uses a simple technique to create incredibly delicious seitan roasts. It’s packed with the smoky, salty taste of ham and has a chewy, meaty texture!

Serve as is, or with pineapple glaze, for a satisfying center piece that’s great on any occasion. This recipe is perfect for holiday gatherings; I make it every Christmas and Easter!

If you skip the glaze, it’s also fantastic used for protein-packed vegan ham sandwiches.

Skill: Easy | Time: 1 hr 50 min | Servings: 6

Seitan ham roast topped with pineapple glaze on a small wood board with a few slices resting in front of the loaf with a spoonful of extra glaze. Image decorated with wood forks, pineapple rings, cranberries, parsley and a small jar of extra glaze.

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What is Seitan Ham?

Seitan is a vegan meat alternative made from the protein in wheat flour – gluten!

There are several ways to make seitan, but the easiest is to use vital wheat gluten. This flour is essentially pure gluten protein with starches from the wheat flour removed.

Just mix vital wheat gluten with liquid to create a dough, then bake the seitan. If you’ve never made seitan, know that this is the easiest technique with minimal effort required.

Just add plenty of flavor; vital wheat gluten has no taste on its own. This is good because it allows you to flavor your seitan however you like, including smoky, salty ham!

Top view of sliced of seitan ham arranged with pineapple slices in a small oval cast iron pan. Pan sits on an oval wood board and is decorated with parsley and cranberries and a large wood serving fork. A row of pineapple glaze goes down the center of the ham. Image decorated with pineapple rings, cranberries, parsley, wood forks and a small jar of extra glaze.

Ingredients and Substitutions for Vegan Ham Roast

The base for this recipe, vital wheat gluten, is sold in many grocery stores and bulk food stores (you can also buy it online). All other ingredients should be easy to find, or key staples in your vegan kitchen!

  • Vital wheat gluten: Seitan is made from gluten, the protein in wheat flour. Vital wheat gluten (gluten flour) is essentially pure plant-based protein. It creates a firm, chewy, meaty seitan with minimal effort.
  • Nutritional yeast: Add savory flavor to your ham with some nutritional yeast.
  • Corn starch: This seitan is very firm and chewy, so some starch helps soften the texture slightly. Other starches should work but I haven’t tested them.
  • Smoked paprika: Ham is a smoked meat, so this vegan recipe needs to replace that smoky flavor. I use smoked paprika because I don’t like liquid smoke. Alternatively, you could use regular paprika for a mild flavor. If you love smoky flavor, add a drop or two of liquid smoke (I don’t use this ingredient so add cautiously).
  • Garlic and onion powder: Some onion and garlic powder help flavor the seitan. Gluten flour has no taste so it’s important to add lots through the seasonings.
  • Salt: Ham is a VERY salty meat. To create a tasty meatless alternative, don’t skimp on salt. If you have access to smoked salt, and want some extra smoke flavor, use that!
  • Ketchup: Ketchup is a convenient ingredient that brings some color and flavor in this recipe. It also adds some sweetness and a touch of vinegary tang.
  • Coconut oil: Smoke, salt and fat are what flavors ham. You’ll have the smoke and salt covered with other ingredients while coconut oil takes care of the fat.
  • Tahini: To add extra fat and slightly soften the seitan texture, tahini works great in this recipe. Any nut or seed butter could work, just keep in mind the flavor it’ll add.
  • Soy sauce: Extra salt and some fermented flavor adds depth to this recipe. Tamari or a soy-free alternative work as well.
  • Dijon mustard: Ham and mustard go well together, so I add some Dijon directly into the recipe for a boost of flavor. Yellow mustard also works.
  • Miso paste: Along the same lines as soy sauce, miso paste adds salt and savory, fermented flavor. I typically keep white miso paste on hand, but any type should work in this recipe (though I haven’t tested it out).
  • Vegetable broth: Vital wheat gluten needs liquid to create a dough, so I use vegetable broth for the added flavor. I use no-salt-added broth as there’s plenty of salt in other ingredients. If your broth contains some salt, keep that in mind when adding extra salt to this recipe (it may not be necessary).
Top view of an arrangement of ingredients in glass and wood dishes. From top left, going right then down: gluten flour, coconut oil, ketchup, vegetable broth, soy sauce, tahini, Dijon mustard, miso paste, smoked paprika, onion powder, garlic powder, salt, nutritional yeast, corn starch,

(Optional) Glaze ingredients:

  • Pineapple and pineapple juice: As this is a pineapple glaze, you’ll need some pineapple juice. I use canned pineapple juice for this recipe. You could also add cut or crushed pineapple into the glaze for added texture.
  • Brown sugar: To help the glaze thicken and create that sticky, glossy glaze texture, brown sugar is a great addition. Maple syrup can also work.
  • Corn starch: Thicken the glaze with some corn starch. Other types of starch could work but I haven’t tested them.
  • Soy sauce: Balance the sweetness of this glaze with some salt from soy sauce. Tamari or a soy-free soy sauce alternative could also work.
  • Dijon mustard: Add extra flavor to the glaze with Dijon mustard. This ingredient is optional, and you could use yellow mustard if preferred.

How to Make Seitan Ham: Instructions, Video Tutorial and Tips

The seitan-making technique I use here is as easy as it gets. While you’ll need time to bake your vegan ham, the work involved is as minimal as possible! You don’t even have to chop anything (unless you add pineapple to the glaze).

Read the detailed directions below or watch my short video to learn how to make delicious vegan holiday ham!

Step 1: Whisk Dry Ingredients

Combine your vital wheat gluten with all the dry spices in a large bowl. This includes nutritional yeast, corn starch, smoked paprika, garlic and onion powder and salt.

Whisk until everything is well combined.

Two images side-by-side. Left shows various dry ingredients in layers in a glass mixing bowl. Right shows a hand stirring the mixture together and the dry ingredients are an even pale brown color.

Step 2: Mix Wet Ingredients

In a separate bowl, melt coconut oil. Add the remaining liquid ingredients to your coconut oil and whisk until well combined. This includes ketchup, tahini, soy sauce, Dijon mustard, miso paste and vegetable broth.

The liquid ingredients won’t fully mix (oil prevents that) but do your best. It’s very important to fully dissolve the miso paste in the liquid mixture before adding it to the dry ingredients (you don’t want to end up with a large clump of miso in the final roast).

Top view of a hand stirring red-brown liquid in a large glass measuring cup.

Step 3: Shape Seitan Ham and Bake

Add your liquid ingredients to the dry ingredients, then stir until a ball of dough forms. At this point, use your hand to finish mixing the ingredients together.

Side by side images showing a large glass bowl. Left shows flour mixture topped with a red-brown liquid mix. Right shows a crumbly dough with lots of flour still visible.

Knead the dough for 1 minute to help the gluten form and ensure all ingredients are well mixed.

Shape the seitan dough into a small ham shape. Place this dough onto a piece of tin foil.

Two images side-by-side. Left shows a hand kneading seitan dough. Right shows an oval-shaped ham roast (raw seitan dough).

Wrap the seitan tightly, then place its long open edge down onto a second sheet of tin foil. Wrap this second sheet tightly around the first. Seitan expands as it cooks and will create a lighter, airy texture if you let it. Wrapping the seitan creates a firm, chewy texture.

Side by side images. Left shows hands starting to wrap seitan ham in tin foil. Right shows hands pressing the tin foil fully around the roast.

Place the open edge of your second tin foil sheet down onto a baking tray. For easy cleanup, line the baking tray with a silicone mat or parchment paper.

Bake in an oven preheated to 350 °F for 1 hour and 30 minutes, flipping the seitan halfway through. Set a timer to 45 minutes so you don’t forget to flip it.

Once out of the oven, let your seitan rest for 15 minutes before removing its tin foil.

(Optional) Step 4: Glaze

If glazing, chill the ham in your fridge overnight. I recommend making glaze on day 2, before roasting the ham in the glaze (see directions below).

To make glaze, add pineapple juice to a small sauce pot. Whisk corn starch into the pineapple juice until no clumps remain.

You can also add chopped pineapple to the glaze if you want. I typically use canned pineapple for this recipe; since I open the can for juice, it’s easy to then chop ½ C of pineapple into small pieces (or any size you like).

Add your remaining glaze ingredients to the whisked pineapple juice and starch mixture. This includes brown sugar, soy sauce and Dijon mustard (plus chopped pineapple if using).

Bring this mixture to a boil over medium-high heat, stirring or whisking continuously. Once boiling, lower the heat to medium and continue to stir or whisk until the glaze thickens, about 5 minutes.

This is a thin glaze and doesn’t thicken too much. When ready, it should stick to the whisk/ spoon in a thin coating.

Top view of a hand stirring brown glaze in a small pot.

Step 5: Serve Vegan Ham

Once out of your oven, let the seitan rest for at least 15 minutes. At this point, carefully remove the tin foil. You can serve the ham right away, but I recommend chilling your roast before serving.

Once cooled to almost room temperature, refrigerate the seitan in an airtight container (or wrapped in the tin foil it was cooked in). The next day, your seitan will have set into a firm, chewy texture.

Reheat slices in your microwave or place the whole roast into a 350 °F oven for 15-20 minutes. Reheat either wrapped in tin foil or in a small, covered roasting pan.

If using glaze, you must refrigerate the ham overnight. The next day, prepare your glaze. Place the ham (not in tin foil) into a small roasting pan and coat with the glaze. Bake in a 350 °F oven for 15-20 minutes to heat through.

Top view of a small glass dish filled with a seitan ham roast and topped with a brown glaze. A hand holding a spoons is pouring glaze over the ham.

How to Serve this Recipe: Create a Balanced Vegan Meal

I consider a balanced meal one that contains a good source of plant-based protein, carbohydrates, fats and lots of vegetables or fruits.

This seitan ham is packed with protein and also provides fats. It’s very low in carbohydrates and doesn’t contain vegetables or fruits.

This recipe is meant to directly replace meat. It’s perfect to serve when you have side dishes to go along with this vegan ham. You can also slice it thinly to create delicious sandwiches (or wraps, or add to pizza, pasta or whatever else you’d use ham for).

All classic “roast” fixings are perfect to serve alongside this ham. Potatoes (mashed, roasted, gratin/scalloped), vegetable sides, salads, soups, breads or rolls all work deliciously alongside this ham roast.

Vegan ham roast topped with pineapple glaze sitting on a small wood board with a few slices falling forward from the roast. Image decorated with a small jar of extra glaze, parsley and pineapple rings.

How to Store and Use Leftovers

This recipe is great to make for meal prep if you’re looking for a simple, satisfying protein source.

If you glaze the ham, refrigerate it in an airtight container for up to 4 days. If you don’t use glaze, the ham should last a full week in your fridge.

Glazed seitan ham is perfect to reheat with any of the vegan sides you served it with. If made for a holiday meal, I’m sure there’s other leftovers around too!

You can also use this “meat” to create a delicious ham sandwich. Just slice the ham thinly and add to your favorite bread or bagel along with any sandwich fixings you like. I love yellow mustard, vegan mayo, tomatoes, onion and leafy greens.

Alternately, melt some vegan cheese onto the ham and serve in a buttery, toasted English muffin for a tasty vegan breakfast sandwich. Add tomatoes and lettuce for some veggies too!

Plain vegan ham on a cast iron pan with a few slices cut and arranged in front of the roast. Pan sits on an oval wood board decorated with parsley and cranberries with wood dishes of salt and pepper in the back.

I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.

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Vegan Breakfast Burrito

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Vegan Hamburger Helper

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Square cropped image of a close up of seitan ham roast topped with pineapple glaze on a small wood board with a few slices resting in front of the loaf with a spoonful of extra glaze.

Vegan Ham (Seitan) Roast

This vegan ham recipe creates a smoky, salty and meaty vegan ham alternative. It’s incredibly easy to make and you can serve with an optional pineapple glaze.
5 from 5 votes. Leave your review!
Prevent your screen from going dark
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Servings 6 Servings
Calories 239 kcal
Cuisine Vegan

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Tin foil
  • Baking tray
  • Silicone baking mat , optional (or parchment paper)
  • Small sauce pot (for optional glaze)
  • Small roasting pan (if making glaze)

Ingredients
  

Vegan Ham:

  • 1 ½ C vital wheat gluten (gluten flour)
  • 2 tbsp nutritional yeast
  • 1 tbsp corn starch
  • ½ tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • 3 tbsp ketchup
  • 3 tbsp coconut oil , melted
  • 2 tbsp tahini
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • ½ tbsp miso paste , white type
  • ¾ C vegetable broth

Pineapple Glaze:

  • ½ C pineapple juice
  • ½ C pineapple pieces , chopped
  • ¼ C brown sugar (or maple syrup)
  • 1 tbsp soy sauce
  • 2 tsp corn starch
  • 1 tsp Dijon mustard
Prevent your screen from going dark

Instructions

Step 1: Whisk Dry Ingredients

  • In a large mixing bowl, whisk vital wheat gluten with all the dry spices, including nutritional yeast, corn starch, smoked paprika, garlic powder, onion powder and salt.
    1 ½ C vital wheat gluten, 2 tbsp nutritional yeast, 1 tbsp corn starch, ½ tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt

Step 2: Mix Wet Ingredients

  • In a separate bowl, melt the coconut oil (I use a microwave in 20-30 second intervals).
    3 tbsp coconut oil
  • Whisk the remaining liquid ingredients with the melted coconut oil, including ketchup, tahini, soy sauce, Dijon mustard, miso paste and vegetable broth.
    3 tbsp ketchup, 2 tbsp tahini, 2 tbsp soy sauce, 1 tbsp Dijon mustard, ½ tbsp miso paste, ¾ C vegetable broth
  • Make sure everything is well mixed (especially the miso paste which takes some time to dissolve; mashing it up with a fork helps).

Step 3: Shape Seitan Ham and Bake

  • Add your liquid ingredients to the dry ingredients and stir together until a ball of dough starts to form.
  • Once the mixture is too thick to stir, use your hand to knead the dough for about 1 minute. Make sure all the ingredients are evenly distributed.
  • Shape the seitan into a slightly flattened ball (see pictures for shape).
  • Place your seitan onto a piece of tin foil, then wrap tightly. Place the open edge of your tin foil down onto a second sheet of tin foil and wrap tightly again.
  • Place the open edge of your second tin foil sheet down onto a baking tray (lined with a silicone baking mat or parchment paper for easy cleanup).
  • Bake in an oven preheated to 350 °F for 1 hour 30 minutes. Flip the seitan halfway through (set a timer for 45 minutes so you don’t forget to flip).
  • Once baked, remove the roast from your oven and let it cool for at least 15 minutes.

Step 4: Optional Glaze

  • If making glaze, refrigerate your ham overnight. I recommend making the glaze on day 2 before roasting the ham and glaze together.
  • Add pineapple juice to a small sauce pot and whisk in corn starch. Make sure no clumps of starch remain.
    ½ C pineapple juice, 2 tsp corn starch
  • Next, whisk the remaining ingredients into the pineapple juice, including chopped pineapple pieces, brown sugar, soy sauce and Dijon mustard.
    ½ C pineapple pieces, ¼ C brown sugar, 1 tbsp soy sauce, 1 tsp Dijon mustard
  • Bring the pot to a boil over medium-high heat, whisking regularly. Once boiling, continue whisking until the glaze thickens and starts to stick to your whisk/ spoon, about 5 minutes. The glaze will still be thin enough to pour easily (it doesn’t thicken much).
  • Remove your pot from heat and follow the steps below for roasting the ham and glaze together.

Step 5: Serve Vegan Ham

  • If you don’t make glaze, you could serve the ham straight out of the oven (after letting it rest for 15 minutes). It’s best if you cool the seitan to room temperature then refrigerate for at least 2 hours, if not overnight (firmer, chewier texture). Reheat by placing your ham roast back into the oven (wrapped in tin foil or in a baking dish covered in tin foil) until warmed through (350 °F for 15-20 min). You could also reheat slices of ham in a microwave.
  • If glazing your ham, chill it overnight. The next day, place the cooked, chilled ham into a small roasting dish (not wrapped in tin foil) and coat with the glaze. Bake in an oven preheated to 350 °F until the ham is warmed through, about 15-20 minutes.
  • You can also serve this ham cold, sliced thinly for sandwiches.

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
Nutrition information calculated for ham roast only and doesn’t include the optional pineapple glaze. Also assumes the use of low sodium soy sauce and vegetable broth.

Nutrition

Serving: 1 Serving (1/6 of recipe)Calories: 239 kcalCarbohydrates: 12 gProtein: 26 gFat: 11 gSaturated Fat: 6 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 2 gSodium: 602 mgPotassium: 180 mgFiber: 2 gSugar: 2 gVitamin A: 411 IUVitamin C: 1 mgCalcium: 75 mgIron: 3 mg
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Filed Under: Vegan Dinner Recipes, Vegan Recipes Tagged With: Coconut oil, Corn starch, Dijon mustard, Dinner, Easy, Garlic powder, Gluten flour, Ketchup, Maple syrup, Miso, Nut free, Nutritional yeast, Onion powder, Pineapple, Plant-based protein, Seitan, Smoked paprika, Soy sauce, Tahini, Vegetable broth

About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out. She provides vegans with balanced meals and easy-to-understand nutrition science.

Having attained a Masters degree and passing a national registration exam, Nicole is a trusted source of nutrition information. She uses this knowledge to educate others about vegan diets and how to thrive as a vegan.

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Reader Interactions

Comments

  1. Marcus Flores

    November 25, 2021 at 2:48 pm

    Thank you so much for this recipe! Just made it today and my family loves it, I refrigerated it for 2 days before cooking and the texture was nice and firm. The glaze is also very nice addition of flavor.. Will definitely make again!

    Reply
    • Nicole Stevens

      November 26, 2021 at 7:39 am

      So happy you and your family enjoyed! It’s certainly a favorite around here 🙂

      Reply
  2. Edy

    December 24, 2020 at 10:46 pm

    First time I’ve cooked with vital wheat gluten, it was very simple. The roast came together well but I would leave out the smoked paprika next time I felt it was too strong. I used a bit extra vital wheat gluten because I thought the mix was too wet but it made the roll too dry, so next time I’ll stick to the recipe. I will make it again 👍

    Reply
    • Nicole Stevens

      December 26, 2020 at 7:06 pm

      So happy you found this to be an easy recipe. I’m a huge fan of smoked paprika but please leave it out or use less if the flavor comes through too strongly 🙂 I just made this again yesterday and also thought the dough was a bit too moist but it turned out perfectly so that’s a great thing to point out, thank you!

      Reply

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