Smokey Maple "ham" Roast (Gluten Base)

spiritussancto's Note:

me, my meat-eater roommate, and my cat were all very impressed by this. simpler then several other gluten roasts i've done and it slices really thin for great sandwiches. comparable to thick-sliced black forest ham. i've become very fond of gluten when cooked low and slow like this. it's a fantastic standby as a protein source and really quite cool kitchen alchemy. plus a 3 cup bag (enough for one big and one small roast) is about $4 for at least 9 big healthy servings.

• Total Time: 10 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 10 hrs

Ingredients:

Serves: 10

Yield: 1.0 big glam

Gluten Roast

• 2 cups vital wheat gluten (aka gluten flour)
• 2 vegetable bouillon cubes (i use mckormack's beef flavor)
• ¼ teaspoon clove
• 1⁄8; teaspoon cayenne
• 1⁄3; cup maple syrup (or honey if you want a honey ham)
• 1 teaspoon liquid smoke
• 2 tablespoons soy sauce
• 2 tablespoons oil
• 1 ¼ cups water

Simmering Broth

• 2 vegetable bouillon cubes
• 2 tablespoons liquid smoke
• ¼ cup soy sauce
• ½ cup maple syrup (or honey)
• ½ teaspoon black pepper
• ¼ teaspoon clove
• 4 cups water (or enough to cover the roast)

Directions:

1. Measure the vital wheat gluten, crumbled broth cubes, cloves and cayenne into a large bowl (or the crock pot itself). Stir with a fork to distribute the seasonings evenly.
2. In another bowl (or the measuring cup) combine the maple syrup, liquid smoke, soy sauce, oil and 1-1/4 cups water. Mix well.
3. Pour the liquid ingredients into the dry ingredients. Stir to combine. Knead the dough by hand for about 10 minutes by the clock. You want to work the gluten well, so that the texture of the cooked roast is firm. Shape the dough into a large, thick oval, try to get the big air pockets out as much as possible.
4. add all the simmering broth ingredients on top of the glam and kinda stir, it will mix properly as it cooks.
5. Put the lid on the crock pot and allow it to cook on low, overnight or for 8 to 12 hours. If you get up in the middle of the night, take a minute to check the ham, and flip it over if desired. Continue cooking until morning. Cool a little before slicing thin and serving. Refrigerate leftovers in their cooking broth. They will keep for about a week. do not be fooled by the dark colour, this does not taste like beef. i suppose you could add a little red food colouring for a more authentic ham look.