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Home: Recipes: Holiday Dishes

Vegan Ham

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1 cup gluten flour
1 teaspoon salt
½ teaspoon white pepper
¼ teaspoon mild paprika
¼ teaspoon ground cloves
¼ cup water
¼ cup beet juice (from pickled beets)
2 tablespoon maple syrup
2 tablespoon pineapple juice
1 tablespoon liquid smoke
1 tablespoon Bragg Liquid Aminos or soy sauce
1 tablespoon tomato paste
¼ teaspoon angostura bitters
1 to 2 garlic cloves, pressed

15-20 whole cloves
1/3 cup pineapple juice
1-2 tablespoon brown sugar
1/2 tablespoon dijon mustard
1 tablespoon maple syrup
1 teaspoon molasses
1 tablespoon vegan butter (margarine without animal products)
Few drops of liquid smoke
Salt, to taste


Preheat oven to 350° C

Put the gluten flour, salt, pepper, paprika, and cloves in a bowl and stir until well combined.

Separately, mix the water, maple syrup, juice, liquid smoke, Bragg Liquid Aminos, tomato paste, optional bitters, and optional garlic together.

Pour the wet mixture into the gluten flour mixture and stir briskly with a wooden spoon to form a ball.

Place the gluten ball on a 12-inch (30 cm) square piece of cheesecloth or foil. Wrap it into a tight parcel; if using cheesecloth, it’s probably a good idea to secure it with kitchen twine.

Steam for 40 minutes, replenishing the water as needed.

Remove the ham from the steamer and let it cool briefly. If you won’t be using it right away or if you have leftovers, wrap it tightly and store it in the refrigerator, where it will keep for up to 2 weeks.

To make ham glaze you need to score the ham. Do not score it too deep (should be 1/4 inch score.) Put the ingredients in a small saucepan and reduce until thick. Place cloves on ham. Glaze ham and bake for 20 minutes. Cool, slice and serve.

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