Swedish Style Vegan Christmas Ham

This recipe is by VeganVVocals

One serving (150g) of this delicious vegan ham provides you with 255.5kcal and 34.8g of protein, and 0 trans fats or cholesterol.

Prep Time: 1 hr

Cooking Time: 3 hrs 20 mins

Ingredients:

Ham

Dry ham ingredients

• 4 cups vital wheat gluten
• 1/4 cup onion powder
• 2 Tbsp garlic powder
• 1 tsp pink peppercorns, freshly ground

Ham blender ingredients

• 280g / 9.9oz pressed and drained extra-firm tofu (weigh your tofu to ensure it is 280g AFTER having pressed and drained it)
• 1 1/2 cups water
• 1/4 soy sauce
• 1/4 cup white miso paste
• 1/4 canola oil
• 5 small boiled beetroots
• 1 1/2 tsp smoked salt
• 2 tbsp liquid smoke

Streak

Dry streak ingredients

• 1 cup vital wheat gluten
• 2 Tbsp nutritional yeast
• 2 Tbsp chickpea flour

Streak blender ingredients

• 80g / 2.8oz extra-firm tofu
• 1/2 cup oat milk
• 1/2 cup boiled chickpeas
• 1 tsp smoked salt
• 1 Tbsp white miso paste
• 1 tsp whole pink peppercorns

Simmering broth

• 2L / 1/2 gallon water
• 2 onions, quartered
• 15 whole white peppercorns
• 15 whole allspice corns
• 4 bay leaves
• Some store-bought vegetable broth, if desired

Glaze

• 8 whole cloves, inserted into the ham
• 2 Tbsp of mustard
• 2 Tbsp apple sauce
• 1/4 cup breadcrumbs

Method

1. In a big bowl, combine all ham dry ingredients.
2. Press the tofu using either a tofu press (allow ~12 hours of pressing time) or manually, wrapping the tofu in a kitchen towel, squeezing and twisting hard until all the water is out.
3. Using a high-speed blender, combine the crumbled pressed tofu and the rest of the ham blender ingredients. Set aside.
4. Get the big bowl of ham dry ingredients and scoop the blended ham ingredients into it. Combine with a sturdy silicone spatula until dough begins to form.
5. Combine and set aside a medium bowl holding the dry streak ingredients.
6. Using a high-speed blender, combine all the streak blender ingredients until smooth and creamy.
7. Scoop the blended streak ingredients into the bowl with the dry streak ingredients. Combine with a sturdy silicone spatula until dough begins to form.
8. Transfer the ham dough to a work surface and knead vigorously for about 5 minutes. Make sure it’s elastic enough not to tear when stretched apart. Test this a few times and if it breaks too easily as it’s stretched, keep kneading and test again. This is an important step as the texture of the ham will absolutely depend on it.
9. Transfer the streak dough to a work surface and knead vigorously for about 5 minutes. Make sure it’s elastic enough not to tear when stretched apart. Test this a few times and if it breaks too easily as it’s stretched, keep kneading and test again. This is an important step as the texture of the streak will absolutely depend on it. 
10. Shape the ham dough into a roast ham shape, and beat/roll the streak dough into a flat slab using a rolling pin, before laying the streak dough over the ham dough, pressing the two together until they fuse and are reshaped into a ‘ham’.
11. Bring 2 litres of water to a boil in a large pot.
12. Wrap the ham tightly in parchment paper, and then again in cling film. Place the wrapped dough into simmering water for 2 hours, flipping it over after 1 hour – don’t let it boil hard.
13. After the 2 hours, remove the ham from the pot and allow it to cool. Once cooled, unwrap the ham.
14. In another large pot, add your broth ingredients and bring it to a boil.
15. Place the unwrapped ham inside the boiling broth pot. Immediately reduce to a simmer and don’t let it boil hard.
16. Simmer for 1 hour, flipping over after 30 minutes.
17. Remove the pot from the heat and cover it, letting the ham cool in the broth for a few hours until lukewarm.
18. Preheat the oven to 225°C / 437°F.
19. In a small bowl, combine the mustard and apple sauce together.
20. Insert the whole cloves in the ham, as shown below.

21. Using a basting brush, brush the mustard and apple    sauce mixture all over the ham until it’s completely covered.

22. Sprinkle the breadcrumbs onto until well covered

23. Bake the ham on the upper rack of the over for 10 to 15 minutes

24. Take the ham out of the oven and quickly put it somewhere cool, until completely cool. This step is vital.

25. Store in the fridge overnight, covered in foil.

26. The next day once the ham is cooled, it’s ready to be carved and served – either cold or warm!