Smokey Maple "ham" Roast (Gluten Base)
photo by spiritussancto
- Ready In:
- 10hrs 15mins
- Ingredients:
- 16
- Yields:
-
1 big glam
- Serves:
- 10
ingredients
-
Gluten Roast
- 2 cups vital wheat gluten (aka gluten flour)
- 2 vegetable bouillon cubes (i use mckormack's beef flavor)
- 1⁄4 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 1⁄4 cups water
-
Simmering Broth
- 2 vegetable bouillon cubes
- 2 tablespoons liquid smoke
- 1⁄4 cup soy sauce
- 1⁄2 cup maple syrup (or honey)
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon clove
- 4 cups water (or enough to cover the roast)
directions
- 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.
- In another bowl (or the measuring cup) combine the maple syrup, liquid smoke, soy sauce, oil and 1-1/4 cups water. Mix well.
- 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.
- add all the simmering broth ingredients on top of the glam and kinda stir, it will mix properly as it cooks.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
Tweaks
-
I've just discovered the texture is much improved by wrapping the dough in cheesecloth and string before cooking. This doesn't let the broth penetrate as well so good to increase the smoke, maple, and salt a bit in the dough mixture. Next time I'll have to try adding a little bit of chickpea flour, it gives my seitan steaks a smoother, denser feel
RECIPE SUBMITTED BY
I live in new westminster, bc. I'm currently doing tech support for a living but I may be moving on to something more rewarding soon. I have two giant cats. I like to cook and bake. I have a passion for healing craft. I'll be starting my first garden in the spring. and I can't think of anything else interesting right now.