Preheat the oven to 350 °F.
In a large bowl, mix together the dry ingredients (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 and ½ tsp salt).
In a separate bowl, whisk together the wet ingredients (3 tbsp ketchup, 3 tbsp melted/ liquid coconut oil, 2 tbsp tahini, 2 tbsp soy sauce, 1 tbsp Dijon mustard, ½ tbsp tbsp. miso paste and ¾ C vegetable broth). The mixture won’t be completely blended or smooth.
Stir the wet mixture into the dry mixture, until a ball of dough forms. Knead this dough (in the bowl or on a counter) for about 2 minutes to work the gluten flour.
Place the dough on a piece of tin foil and shape into your vegan ham roast. Wrap tightly with tin foil. Place the open edge of the tin foil down onto a second sheet of foil and wrap tightly again.
Place onto a baking tray and bake for 45 minutes, flip the roast over and bake another 45 minutes.
Remove the ham from the oven and let sit for a few minutes before removing the tin foil and allowing the ham to cool completely (can place into the fridge for a few hours or overnight in a sealed container to speed timing).