Pineapple Baked Ham [Vegan]

The gleaming ham, bedecked with succulent pineapple rings, embodies a timeless culinary masterpiece that would undoubtedly adorn the cover of a prestigious food publication. Embark on a nostalgic journey by indulging in a plant-based ham roll, carefully crafted with a delicate white coating and drizzled with a luscious pineapple glaze. Photo Credit: David Paul Shmit

Contents

Pineapple Baked Ham [Vegan]Pineapple baked ham without the ham? Let’s get creative! Here’s what you’ll need: * 1 ripe pineapple, cut into wedges * 1/4 cup brown sugar * 2 tablespoons vegan soy sauce * 2 tablespoons apple cider vinegar * 1 teaspoon ground ginger For the ham:For the ‘fat’:For the glaze:Vegan Pineapple Baked Ham Recipe?Notes Pineapple Baked Vegan "Ham" Recipe

Pineapple baked ham without the ham? Let’s get creative! Here’s what you’ll need:

* 1 ripe pineapple, cut into wedges
* 1/4 cup brown sugar
* 2 tablespoons vegan soy sauce
* 2 tablespoons apple cider vinegar
* 1 teaspoon ground ginger

For the ham:

2 cups vital wheat gluten
1/2 cup chickpea flour
1/4 cup tapioca flour
1/4 cup nutritional yeast
3 tablespoons organic granulated sugar
2 tablespoons onion powder
1 tablespoon smoked salt
2 cups water
2 tablespoons refined coconut oil
2 tablespoons red miso paste
1 to 2 teaspoons beet powder
1 teaspoon liquid smoke

For the ‘fat’:

1/2 cup vital wheat gluten
2 teaspoons organic granulated sugar
2 teaspoons onion powder
1 teaspoon smoked salt
1/2 cup water
1 tablespoon refined coconut oil

For the glaze:

2 cups pineapple juice
2 tablespoons light brown sugar
1/4 teaspoon salt
One 20-ounce can of pineapple rings, with liquid strained (if using).
Toothpicks (optional)

Vegan Pineapple Baked Ham Recipe?

Set up a steamer. Folding one layer of cheesecloth in half to create a double thickness. Cut a 12-inch-long piece of twine, then prepare twist ties or kitchen string for securing the ends with neat knots.
Combine in a large bowl, whisking thoroughly, the vital wheat gluten, flour, nutritional yeast, sugar, onion powder, and smoked salt.
In a medium-sized bowl, whisk together the water, oil, miso, beet powder, and liquid smoke until the beet powder is thoroughly incorporated and no lumps persist. Combine the damp ingredients with the powdered components. When the dough starts to thicken, spend three minutes working it by hand into a smooth consistency. Set aside to rest.
Combining the vital wheat gluten, sugar, onion powder, and smoked salt in a medium-sized bowl.
Combine equal parts of water and coconut oil in a cup. Combine the moist ingredients with the powdery mixture in a gentle stirring motion, pausing as soon as they reach a uniform consistency without overworking the batter.
With flour-covered hands, gently place the ham dough onto a lightly floured work surface and shape it into a compact, uniform cylinder measuring approximately 6 inches in width. Carefully extend the pliable dough into thin layers, then envelop the ham within them, accepting any imperfections while striving for a satisfactory coverage. Tightly wrap the ham within the confines of a neat cheesecloth, rolling it out onto the countertop to shape into a circular form. Twist the ends into a neat cylinder, then roll it up tightly. Secure the tangled extremities using twist ties or twine.
Steaming the ham: Place the ham in the steamer basket, cover, and steam for 1 hour and 20 minutes, monitoring the water level and replenishing as necessary. The internal temperature should ideally reach at least 180°F or higher. Remove from the heat.
Dispose of the ham and set it aside to thoroughly cool down.
Refrigerate the ham overnight.
Preheat the oven to 375°F.
Concocting the glaze: In a compact saucepan placed over moderate-high heat, harmoniously blend the pineapple juice, rich brown sugar, and pinch of salt until the mixture reaches a rolling boil. As the mixture begins to simmer, maintain a vigilant watch, making subtle adjustments to the flame to ensure it doesn’t reach a rolling boil, allowing it to gently reduce for 15 minutes. Remove the mixture from the heat and carefully pour the glaze into a measuring cup, allowing it to cool and thicken to approximately 1/2 cup. Set aside.
Carefully remove the packaging from the ham and position it on a clean, flat cutting surface, such as a countertop or cutting board. Create a series of parallel grooves approximately 1/2 inch deep, oriented diagonally across the surface. Next, make intersecting cuts perpendicular to these grooves, resulting in a pattern of diamonds. Using toothpicks, attach the pineapple rings to the ham.
Carefully transfer the ham to a shallow baking dish, then gently coat it with the rich glaze using a pastry brush. Can you bake for 50 minutes, every 10 minutes, with a basting? As the glaze caramelizes and darkens in the pan, gently brush it evenly over the surface of the ham with a spatula. Remove from the oven.
Ensure that you carefully extract the toothpicks prior to commencing the carving process. Slice and serve warm.