Sweet and Savory Vegan Ham Slices with Pineapple Mustard Glaze

Prep Time 25

Cook Time 1 10

Total Time 1 35

Course Main Course

Cuisine American

Servings 4

Mixing bowls You’ll need one large and one small bowl for the dry and wet ingredients respectively.
Steamer or large pot with steaming basket Essential for cooking the seitan to get the best texture. A bamboo steamer or a metal insert works fine.
Blender or whisk For making the glaze smooth.
Baking Dish To bake the seitan with glaze after steaming.
Aluminum foil Used to wrap and steam the vegan ham slices securely.
Sharp knife For cutting the ham into even slices.

In a large bowl, mix the vital wheat gluten, chickpea flour, nutritional yeast, and all the spices. In a separate bowl, whisk together the vegetable broth, soy sauce, tomato paste, maple syrup, and liquid smoke. Pour the wet mixture into the dry, mixing until a dough forms. Knead for 2–3 minutes until it becomes elastic.

Divide the dough into two logs, then flatten slightly into thick slices about 1 inch thick. Wrap each slice in foil tightly. Steam for 45 minutes over medium heat, flipping once halfway through. This step ensures the vegan ham gets that meaty texture you’re after, much like in a well-made vegan meat recipe.

While the ham is steaming, combine pineapple juice, Dijon mustard, maple syrup, brown sugar, vinegar, ginger, and salt in a small saucepan. Simmer over low heat for about 8–10 minutes until slightly thickened. Stir occasionally to avoid burning the sugar.

Preheat the oven to 375°F (190°C). Remove the steamed seitan slices from the foil and place them in a baking dish. Brush the pineapple mustard glaze generously over each slice. Bake uncovered for 25 minutes, basting halfway through with more glaze.

Let the slices rest for 5 minutes before serving. The glaze will continue to thicken slightly as it cools. These slices are delicious hot but also great cold in a vegan ham sandwich the next day.