Vegan Ham with Marmalade Glaze (Seitan) (2024)

This vegan ham recipe features a sweet and tangy caramelized marmalade and brown sugar glaze, giving the seitan a beautiful golden-brown color and a deliciously sticky finish. When sliced, this seitan ham has a tender, meaty texture with a slightly chewy bite.

It’s topped with whole cloves, adding a traditional touch that’s perfect for special occasions like Easter or Christmas. It would make a wonderful, show-stopping plant-based centerpiece dish!

Ingredients

This seitan ham recipe is based on my Vegan Steak (which is a reader favorite!) and my Vegan Sunday Roast Beef recipes. A few tweaks to flavorings and cooking methods, and voila! We have a delicious, glazed plant based ham!

The main ingredients you’ll need are below:

• Vital Wheat Gluten, you can buy this online or in most natural grocery stores
• Chickpeas
• Yellow Onion
• Beets (optional- for color)
• Extra Virgin Olive Oil & Vegan Butter
• Veggie Stock, or sub water for lower sodium

Spices & Seasonings You’ll Need:

• Vegan Ham Flavored Bouillon Broth Base
• Nutritional Yeast
• Garlic Powder
• Smoked Paprika
• Soy Sauce
• Tomato Paste
• Dijon or Yellow Mustard
• Liquid Smoke

Glaze Ingredients:

• Brown Sugar or Maple Syrup
• Orange Marmalade or Apricot Preserves, or one of these apricot jam substitutes
• Whole Cloves

Substitutions & Add Ins

If you don’t have some of the ingredients on hand or want to switch things up, there are a few substitutions and add-ins you can try.

• Vegan Butter: you can use olive oil or canola oil instead of melted vegan butter.

• Beets: the beets add a pink color to the seitan, however, you can also substitute veggie stock instead.

• Liquid Smoke: as the name suggests, this adds a smoky flavor. It can be subbed for Vegan Worcestershire Sauce or more soy sauce.

• Additional Spices: you can add in other spices or herbs to the marinade or glaze, like onion powder, thyme or rosemary, to customize the flavor to your liking.

• Apricot Preserves: feel free to swap in peach preserves or orange marmalade instead! You could also use pineapple jam or preserves, or use only maple syrup to make a maple glaze.

Step-by-step Instructions

🎥 *Video Tutorial is Above the Recipe Card Below!*

Marinade and Prep

STEP 1: Mix the marinade ingredients together in a small bowl and set aside. Then, prep a 9×13” pan by drizzling it with olive oil.

To Make the Seitan Ham

STEP 2: In a high-speed blender or food processor, add the chickpeas, onion and beets. Add the liquid seasonings on top.

STEP 3: Blend until the chickpeas, onion, and beets are smooth.

STEP 4: Add the vital wheat gluten and the dry spices on top of the blended wet ingredients.

📌 TIP: Stir the spices into the vital wheat gluten. Then, gently push the dry ingredients into the wet ingredients with a rubber spatula. This helps everything blend evenly.

STEP 5: Pulse the food processor for about 1 minute or until the wet and dry ingredients are incorporated and the mixture forms a moist ball.

📌 TIP: You can make this without a food processor too! Blend the liquid ingredients in a blender. Then combine the dry ingredients in a large bowl. Add the wet to the dry and mix to combine.

STEP 6: Gently knead the seitan dough with your hands for 2-3 minutes until the dough feels elastic and smooth. Do not over-knead- the dough shouldn’t feel super tough.

STEP 7: Shape the seitan into a rounded log/loaf about 6” long and 4” wide. Slice equally spaced, diagonal slits (about ¼” down and 1” apart) into the log (so the marinade can seep into the inside of the seitan). Then, slice again in the opposite direction to create a diamond pattern.

To Bake the Vegan Ham

STEP 8: Place the seitan into the oiled baking dish. Then, pour ½ of the prepared marinade on top. Make sure the outside of the seitan is evenly coated. Cover the pan with a lid or foil.

STEP 9: Bake the seitan for 40 minutes, covered. After 20 minutes, check the seitan.

📌 IMPORTANT: If the marinade has evaporated, add an extra ¼ cup of water or vegetable broth to the pan to keep the seitan moist. Re-apply 2 tbsp of the marinade if needed. Place back in the oven, covered, for the remaining 20 minutes.

Make the Glaze

STEP 10: While the vegan ham bakes, mix together the brown sugar and fruit preserves with the remaining marinade to make the glaze.

STEP 11: After 40 minutes, remove the vegan ham and uncover. Baste the top and sides of the vegan ham with the glaze. Poke the cloves into the top.

📌 TIP: If any of the marinade has burnt on the bottom of the pan, scoop or wipe it away.

STEP 12: Place back in the oven at 375°F and bake for 20 more minutes, uncovered. Re-apply the glaze every 5-10 minutes for a beautiful caramelized finish.

Serving the Vegan Ham

The seitan should be slightly caramelized and browned. As it cools, the roast will firm up and become chewier. I recommend letting it cool for 5-10 minutes before slicing.

This vegan ham is perfect for a holiday feast, Christmas Dinner, or anytime you’re craving a savory, meaty meal.

Garnish the roast with fresh or dried oranges, pineapple or another citrus. I topped mine with fresh rosemary but you could also sprinkle on some chopped parsley!

Serve it sliced with your favorite sides, like vegan mashed potatoes, vegan gravy and green beans. You could even serve it with hot cross buns or this unique pull-apart hot cross bun loaf!

Or cut it into deli slices the next day and make it into ham sandwiches with vegan swiss cheese and some dijon mustard!

Storage

Store any leftover vegan ham in an airtight container in the refrigerator for up to 5 days.

To freeze, wrap the ham tightly in plastic wrap and then in a freezer bag. (You can wrap the ham roast whole or sliced). It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Troubleshooting

• Too Dry: If your vegan ham turns out too dry, try reducing the baking time or temperature. You can also try increasing the amount of marinade or basting liquid used while baking. Make sure to cover or wrap the pan in foil to keep it from drying out.

• Too Soft: If your vegan ham turns out too soft, it may be because the dough was under-kneaded or too much liquid was used. Use a digital scale to measure the ingredients or knead the dough for 1-2 additional minutes. You can also try adding more vital wheat gluten to the dough to help it firm up.

• Seitan Ham is Falling Apart: If your seitan ham is falling apart, it may be due to under-kneading or not enough gluten development. Try increasing the kneading time.

• Burning: If your vegan ham is burning, it may be due to leaving it in the oven for too long. Try reducing the baking temperature or time and check on the seitan ham periodically while it bakes. NOTE: Because of the high sugar content in the glaze, any glaze that falls on the bottom of the pan may burn while baking.

More Vegan Meat & Seitan Recipes:

• Vegan Buttermilk Air Fryer Chicken
• The Best Vegan Beef
• Panko Crusted Vegan Shrimp
• Vegan Salami
• Sticky BBQ Vegan Ribs

Did you make this Glazed Vegan Seitan Ham Recipe?

I’d love to know! Leave a star rating and comment below!

Vegan Ham with Marmalade Glaze

Yield: 4-6 Servings

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

This vegan ham recipe features a sweet and tangy caramelized marmalade and brown sugar glaze, giving the seitan a beautiful golden-brown color and a deliciously sticky finish. When sliced, the seitan ham has a tender, meaty texture with a slightly chewy bite that is both satisfying and flavorful.

It’s topped with whole cloves, adding a traditional touch that's perfect for special occasions like Easter or Christmas. It would make a wonderful, show-stopping plant-based centerpiece dish!

Ingredients

Marinade / Basting Liquid

• 1 tbsp (15g) soy sauce
• 2 tbsp (35g) melted vegan butter or sub. olive oil
• 1 tsp (3g) Vegan Ham Flavored Broth Base
• ⅓ cup (80g) water

Seitan Ham (Dry)

• 2 cups (245g) vital wheat gluten
• 2 tbsp (10g) nutritional yeast
• 1 tbsp (11g) garlic powder
• 1 tbsp (6g) smoked paprika
• 1 tbsp (9g) Vegan Ham Flavored Broth Base, or sub. vegan beef broth base

Seitan Ham (Wet)

• ¼ cup (45g) canned chickpeas, drained
• ¼ cup (30g) yellow onion, minced
• 2 tbsp (25g) peeled cubed beet, or sub 1 tbsp veggie stock
• 2 tbsp (30g) soy sauce
• 1 tbsp (15g) dijon or yellow mustard
• 1 tsp (5g) liquid smoke
• 1 tbsp (10g) extra virgin olive oil
• 2 tbsp (33g) tomato paste
• ⅔ cup (135g) vegetable stock low sodium

Glaze

• 2 tbsp (24g) brown sugar or maple syrup
• 2 tbsp (40g) orange marmalade, peach preserves, or apricot preserves
• 10-12 whole cloves

Instructions

NOTE: for the best results, I recommend weighing all the ingredients. This will ensure your vegan ham has the best texture.

Marinade and Prep

1. Mix the marinade ingredients together in a small bowl and set aside.
2. Prep a 9x13” baking dish or casserole dish by drizzling it with olive oil.

To Make the Seitan Ham

1. In a food processor, add the chickpeas, onion and beets. Add the liquid seasonings (2 tbsp soy sauce, 1 tbsp mustard, 1 tsp liquid smoke, 1 tbsp olive oil, 2 tbsp tomato paste, ⅔ cup veggie stock).
2. Blend until the chickpeas, onion, and beets are smooth.
3. Add the vital wheat gluten and the dry spices on top of the blended wet ingredients (2 cups vital wheat gluten, 2 tbsp nutritional yeast, 1 tbsp garlic powder, 1 tbsp smoked paprika, 1 tbsp vegan ham broth base).
4. Stir the spices into the vital wheat gluten. Then, gently push the dry ingredients into the wet ingredients. This helps everything blend evenly.
5. Pulse the food processor for about 1 minute or until the wet and dry ingredients are incorporated and the mixture forms a moist ball.
6. Gently knead the seitan dough with your hands for 2-3 minutes until the dough feels elastic and smooth. Do not over-knead- the dough shouldn’t feel super tough.
7. Shape the seitan into a rounded log/loaf about 6” long and 4” wide.
8. Slice equally spaced, diagonal slits (about ¼” down and 1” apart) into the log (so the marinade can seep into the inside of the seitan). Then, slice again in the opposite direction to create a diamond pattern.

To Bake the Vegan Ham:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Place the seitan into the oiled baking dish.
3. Pour ½ of the prepared marinade on top of the seitan ham. Make sure the outside of the seitan is evenly coated. Cover the pan with a lid or foil.
4. Bake the seitan for 40 minutes, covered. After 20 minutes, check the seitan. If the marinade has evaporated, add an extra ¼ cup of water or vegetable broth to the pan to keep the seitan moist. Re-apply 2 tbsp of the marinade if needed. Place back in the oven, covered, for the remaining 20 minutes.

Make the Glaze

1. While the vegan ham bakes, mix together the brown sugar and fruit preserves with the remaining marinade to make the glaze.
2. After 40 minutes, remove the vegan ham and uncover. If any of the marinade has burnt on the bottom of the pan, scoop or wipe it away.
3. Baste the top and sides of the vegan ham with the glaze. Poke the cloves into the top.
4. Place back in the oven at 375 F and bake for 20 more minutes, uncovered. Re-apply the glaze every 5-10 minutes.

The seitan should be slightly caramelized and browned when done. As it cools, the roast will firm up and become chewier. Let cool for 5-10 minutes before slicing.

Notes

Knead the seitan dough for 2-3 minutes by hand: this will help the roast have a tender yet chewy texture.

Check the seitan halfway through baking: it’s important that the seitan is always covered in marinade or glaze while baking so it doesn’t dry out!

Scrape away any burnt marinade: after 40 minutes of baking, I recommend scraping out any marinade that may have burnt in the pan.

Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 406Trans Fat: 0gFiber: 10gSugar: 15gProtein: 51g

Nutritional info is auto generated by a third party app and is an estimate. For the most accurate results, enter your exact ingredients into a calorie calculator.

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