Mouthwatering Vegan Glazed Ham

Finding a show-stopping centerpiece for your holiday table when you’re cooking plant-based can feel pretty overwhelming. Traditional holiday dinners usually revolve around meat, and figuring out how to create that same festive, celebratory feeling with vegan ingredients isn’t always straightforward, especially when you’re hosting family members who might be skeptical about plant-based eating.

Thankfully, this vegan glazed ham delivers on all fronts: it has that satisfying, meaty texture thanks to vital wheat gluten and chickpeas, comes with a sweet and sticky glaze that caramelizes beautifully, and looks impressive enough to take center stage at any gathering.

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What Kind of Vital Wheat Gluten Should I Use?

Vital wheat gluten is the protein found in wheat, and it’s what gives this vegan ham its meaty texture. You can find it in the baking aisle of most grocery stores, health food stores, or online – popular brands like Bob’s Red Mill or Anthony’s work great for this recipe. Make sure you’re buying vital wheat gluten and not regular wheat flour, as they’re completely different products. The vital wheat gluten should feel light and powdery, and it’s usually sold in bags or canisters. Store any leftover vital wheat gluten in an airtight container in a cool, dry place, and it’ll keep for months.

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Options for Substitutions

This recipe is pretty adaptable, so here are some swaps you can make based on what you have:

• Vital wheat gluten: This ingredient is really the backbone of the recipe and creates that meaty texture, so I wouldn’t recommend substituting it. You can find it in most health food stores or online.
• Chickpeas: White beans or cannellini beans work just as well here. Just make sure to drain and rinse them thoroughly before using.
• No chicken broth: Regular vegetable broth works perfectly fine. You can also use mushroom broth if you want a deeper, more savory flavor.
• Liquid smoke: If you don’t have liquid smoke, you can use smoked paprika (increase to 2 teaspoons) or a dash of soy sauce for that umami depth, though you’ll miss some of that smoky flavor.
• Nutritional yeast: This adds a cheesy, savory note, but if you’re out, you can skip it or add an extra tablespoon of tomato paste for more depth.
• Brown sugar: Coconut sugar or regular white sugar mixed with a tiny bit of molasses will work in the glaze. You can also use all maple syrup if you prefer.
• Vegan butter: Coconut oil or a neutral oil like vegetable oil can replace the vegan butter in the glaze, though the flavor will be slightly different.

Watch Out for These Mistakes While Cooking

The biggest mistake when working with vital wheat gluten is over-kneading the dough, which creates a rubbery, dense texture instead of a tender ham-like consistency – knead just until the ingredients come together, about 2-3 minutes max.

Another common error is letting the steaming liquid boil too vigorously, as this can make your vegan ham tough and chewy rather than moist and sliceable, so keep it at a gentle simmer throughout the cooking process.

When applying the glaze, many people make the mistake of brushing it on too thick at once, which causes it to slide off or burn – instead, apply thin layers every 10-15 minutes during baking for a beautiful, sticky coating that actually sticks.

Finally, resist the urge to slice into your ham right away, as letting it rest for at least 15-20 minutes after baking allows it to firm up and makes slicing much cleaner and easier.

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What to Serve With Vegan Glazed Ham?

This vegan glazed ham is perfect for a holiday spread, so I like to serve it with all the classic sides you’d expect at a festive dinner. Creamy mashed potatoes and roasted Brussels sprouts or green beans make great companions, and they help soak up that sweet maple glaze. A scoop of cranberry sauce on the side adds a nice tart contrast to the sweetness, and don’t forget some dinner rolls for making little sandwiches with the leftovers. For a complete meal, add a simple mixed greens salad or some roasted root vegetables like carrots and parsnips to round out your plate.

Storage Instructions

Store: Keep your vegan ham in an airtight container in the fridge for up to 5 days. The glaze might soften a bit as it sits, but the flavors actually get better over time. I like to slice it before storing so it’s easy to grab for sandwiches or quick meals throughout the week.

Freeze: This freezes really well for up to 3 months. You can freeze it whole or pre-sliced, just wrap it tightly in plastic wrap and then in foil or a freezer bag. If you’re planning to freeze it, I’d recommend doing so before adding the pineapple rings, as those don’t freeze as nicely.

Serve: To enjoy your vegan ham again, thaw it overnight in the fridge if frozen. Reheat slices in a skillet with a little vegan butter over medium heat, or warm the whole thing covered in the oven at 325°F for about 20 minutes. You can even brush on a little extra glaze while reheating to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2150-2350
• Protein: 85-100 g
• Fat: 75-85 g
• Carbohydrates: 325-355 g

Ingredients

For the ham:

• 1 tsp smoked paprika (for authentic ham color and taste)
• 1.5 cups vital wheat gluten (creates the firm, meaty texture)
• 3 cups vegetable broth for steaming
• 1/4 cup tomato paste
• 2 tbsp nutritional yeast (for savory umami flavor)
• 1 tbsp liquid smoke (I use Colgin hickory)
• 1 tbsp maple syrup
• 1/2 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp olive oil
• 1/4 tsp ground cloves
• 15 oz chickpeas (canned, drained and rinsed)
• 3/4 cup vegetable broth

For the glaze:

• 1/4 tsp ground cinnamon
• 1/2 cup brown sugar (packed)
• 1 tbsp Dijon mustard (for tang and depth)
• 4 tbsp vegan butter (melted)
• 1/2 cup maple syrup

For toppings (optional):

• 10 pineapple rings (optional, adds sweetness and tropical flavor)
• 20 whole cloves (optional but traditional for presentation)

Step 1: Blend the Base Mixture and Develop the Vital Wheat Gluten Dough

• 15 oz chickpeas
• 3/4 cup vegetable broth
• 2 tbsp olive oil
• 2 tbsp nutritional yeast
• 1/4 cup tomato paste
• 1 tbsp liquid smoke
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/4 tsp ground cloves
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1.5 cups vital wheat gluten

Combine the chickpeas, 3/4 cup vegetable broth, olive oil, nutritional yeast, tomato paste, liquid smoke, maple syrup, smoked paprika, ground cloves, onion powder, and garlic powder in a blender.

Blend until completely smooth—this creates the flavorful base that will give your ham its savory, umami-rich character.

Pour the blended mixture into a large bowl, then add the vital wheat gluten and mix with your hands until a shaggy dough forms.

Knead the dough about 10 times on a clean surface until it comes together into a firm, cohesive mass, then shape it into a compact loaf.

This kneading step develops the gluten structure, which is what gives the ham its authentic firm, sliceable texture.

Step 2: Steam the Vegan Ham Until Cooked Through

• 3 cups vegetable broth
• shaped loaf from Step 1

Fill a pot with 3 cups of vegetable broth and bring it to a boil.

Place a steamer basket inside the pot and carefully set your shaped loaf on the basket, making sure it doesn’t touch the boiling water.

Cover the pot, bring the broth back to a boil, then immediately lower the heat to a simmer.

Steam the loaf for 1 hour, checking occasionally and adding more broth if the liquid level drops too low—you want steam to keep circulating throughout the cooking time.

This steaming process cooks the vital wheat gluten evenly and prevents the exterior from drying out.

Step 3: Prepare the Glaze and Cool the Ham

• 4 tbsp vegan butter
• 1/2 cup maple syrup
• 1/2 cup brown sugar
• 1 tbsp Dijon mustard
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves

While the ham is steaming, prepare your glaze by whisking together the melted vegan butter, 1/2 cup maple syrup, brown sugar, Dijon mustard, ground cinnamon, and the remaining 1/4 tsp ground cloves in a bowl.

Whisk until the sugar is fully dissolved and the glaze is smooth and glossy—this combination creates the sweet and savory coating that makes baked ham so irresistible.

Once the steaming time is complete, remove the pot from heat and let the loaf cool in the pot for about 10 minutes with the lid off.

This cooling allows the exterior to set slightly, making it easier to score and glaze.

Step 4: Score the Ham, Glaze, and Add Pineapple Garnish

• steamed loaf from Step 2
• glaze from Step 3
• 10 pineapple rings
• 20 whole cloves

Preheat your oven to 425°F.

Transfer the cooled steamed loaf to a baking dish or roasting pan.

Using a sharp knife, score the top of the ham with a crisscross pattern, cutting about 1/4 inch deep—I like to make diamonds rather than squares, as they catch more glaze and create a more visually appealing presentation.

Pour about half of the glaze from Step 3 over the loaf, making sure it seeps into the scored lines.

Arrange the pineapple rings around and on top of the ham, and if using them, press whole cloves into the intersection points of your scoring pattern for that classic glazed ham look.

Step 5: Bake and Baste Until Glazed and Caramelized

• prepared ham from Step 4
• remaining glaze from Step 3

Place the prepared ham in the 425°F oven and bake for 30 minutes, basting it with the remaining glaze every 10 minutes.

Each time you baste, spoon the glaze that has pooled in the bottom of the pan over the top and sides of the ham, allowing the maple-brown sugar mixture to caramelize and build layers of flavor.

By the end of the baking time, the exterior should be deeply caramelized with a sticky, glossy coating.

Step 6: Rest and Serve

• baked ham from Step 5

Remove the ham from the oven and let it rest in the baking dish for about 15 minutes before serving.

This resting period allows the exterior to set and firms up slightly, making it easier to slice cleanly and ensuring each piece holds its shape beautifully.

Serve warm, spooning any pan drippings over individual slices.

Mouthwatering Vegan Glazed Ham

Delicious Mouthwatering Vegan Glazed Ham recipe with step-by-step instructions.

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Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 4

Calories 2250 kcal

Ingredients

  

For the ham:

• 1 tsp smoked paprika (for authentic ham color and taste)
• 1.5 cups vital wheat gluten (creates the firm, meaty texture)
• 3 cups vegetable broth for steaming
• 1/4 cup tomato paste
• 2 tbsp nutritional yeast (for savory umami flavor)
• 1 tbsp liquid smoke (I use Colgin hickory)
• 1 tbsp maple syrup
• 1/2 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp olive oil
• 1/4 tsp ground cloves
• 15 oz chickpeas (canned, drained and rinsed)
• 3/4 cup vegetable broth

For the glaze:

• 1/4 tsp ground cinnamon
• 1/2 cup brown sugar (packed)
• 1 tbsp Dijon mustard (for tang and depth)
• 4 tbsp vegan butter (melted)
• 1/2 cup maple syrup

For toppings (optional):

• 10 pineapple rings (optional, adds sweetness and tropical flavor)
• 20 whole cloves (optional but traditional for presentation)

Instructions

 

• Combine the chickpeas, 3/4 cup vegetable broth, olive oil, nutritional yeast, tomato paste, liquid smoke, maple syrup, smoked paprika, ground cloves, onion powder, and garlic powder in a blender. Blend until completely smooth—this creates the flavorful base that will give your ham its savory, umami-rich character. Pour the blended mixture into a large bowl, then add the vital wheat gluten and mix with your hands until a shaggy dough forms. Knead the dough about 10 times on a clean surface until it comes together into a firm, cohesive mass, then shape it into a compact loaf. This kneading step develops the gluten structure, which is what gives the ham its authentic firm, sliceable texture.
• Fill a pot with 3 cups of vegetable broth and bring it to a boil. Place a steamer basket inside the pot and carefully set your shaped loaf on the basket, making sure it doesn't touch the boiling water. Cover the pot, bring the broth back to a boil, then immediately lower the heat to a simmer. Steam the loaf for 1 hour, checking occasionally and adding more broth if the liquid level drops too low—you want steam to keep circulating throughout the cooking time. This steaming process cooks the vital wheat gluten evenly and prevents the exterior from drying out.
• While the ham is steaming, prepare your glaze by whisking together the melted vegan butter, 1/2 cup maple syrup, brown sugar, Dijon mustard, ground cinnamon, and the remaining 1/4 tsp ground cloves in a bowl. Whisk until the sugar is fully dissolved and the glaze is smooth and glossy—this combination creates the sweet and savory coating that makes baked ham so irresistible. Once the steaming time is complete, remove the pot from heat and let the loaf cool in the pot for about 10 minutes with the lid off. This cooling allows the exterior to set slightly, making it easier to score and glaze.
• Preheat your oven to 425°F. Transfer the cooled steamed loaf to a baking dish or roasting pan. Using a sharp knife, score the top of the ham with a crisscross pattern, cutting about 1/4 inch deep—I like to make diamonds rather than squares, as they catch more glaze and create a more visually appealing presentation. Pour about half of the glaze from Step 3 over the loaf, making sure it seeps into the scored lines. Arrange the pineapple rings around and on top of the ham, and if using them, press whole cloves into the intersection points of your scoring pattern for that classic glazed ham look.
• Place the prepared ham in the 425°F oven and bake for 30 minutes, basting it with the remaining glaze every 10 minutes. Each time you baste, spoon the glaze that has pooled in the bottom of the pan over the top and sides of the ham, allowing the maple-brown sugar mixture to caramelize and build layers of flavor. By the end of the baking time, the exterior should be deeply caramelized with a sticky, glossy coating.
• Remove the ham from the oven and let it rest in the baking dish for about 15 minutes before serving. This resting period allows the exterior to set and firms up slightly, making it easier to slice cleanly and ensuring each piece holds its shape beautifully. Serve warm, spooning any pan drippings over individual slices.