November 20, 2009

Veganized Thanksgiving Ham

  1. Veganized Honey-Glazed Ham
  2. For the glaze:
    1/2 cup vegan honey, if using agave nectar, use only 1/4 cup.
    1/4 cup apple cider vinegar
    1/4 cup coarsely chopped peeled fresh ginger
    1/4 cup Dijon mustard
    1/4 cup packed brown sugar
    1/4 cup whiskey
    zest of 1 orange
    1 stick cinnamon
    5 whole cloves
    1 star anise
    1 clove garlic, crushed

    For the vegan ham and pineapple:
    1 whole carrots, peeled and cut into large chunks
    1 stalks celery, cut into large chunks
    1/2 whole orange, cut into 2 wedges
    1 smoked cured vegan ham, about 5 pounds, at room temperature
    1 2 pound pineapple, peeled, quartered lengthwise, cored, cut into 1/2-inch-thick slices

    Combine the vegan honey, vinegar, ginger, mustard, brown sugar, whiskey, orange zest, cinnamon stick, whole cloves, star anise and garlic in a medium saucepan. Bring to a simmer over medium-high heat, stirring to dissolve sugar. Remove from the heat and steep for 5 minutes. Strain through a fine-mesh sieve into a small bowl; discard the solids.

    Meanwhile, preheat the oven to 350 degrees F. Place the carrots, celery, onion and orange wedges in the bottom of a roasting pan and set the ham on top of the cut vegetables.

    Brush some of the glaze over the vegan ham to coat entirely and generously.

    Bake vegan ham until cooked, about 30min-1hr. The glaze should be golden and caramelized and the vegan ham should be fully heated through.

    Remove the roasting pan from the oven and allow the vegan ham to rest for 10 minutes. Transfer the vegan ham to a carving board. Strain any pan drippings into a small bowl and skim off any excess oil.

    Preheat the broiler. Place the pineapple slices in a single layer on a large baking sheet. Brush some of the glaze over the pineapple. Broil until the pineapple is tender and golden brown, basting pineapple with juices, about 10 minutes.

    Holding the vegan ham in place with a carving fork, cut the vegan ham into about 1/4-inch-thick slices and arrange on a platter.

    Arrange the pineapple slices around the vegan ham. Serve with the reserved pan drippings and any remaining glaze and enjoy.
    Original recipe: here

  3. Veganized Honey Glazed Ham
  4. 1 (5 pound) ready-to-eat vegan ham
    1/4 cup whole cloves
    1/4 cup dark corn syrup
    2 cups vegan honey, if using agave nectar, use only 1 1/4 cup.
    2/3 cup vegan butter

    1. Preheat oven to 325 degrees F (165 degrees C).
    2. Score vegan ham by lightly cutting diamond shapes into ham and insert cloves. Place vegan ham in foil lined pan.
    3. In the top half of a double boiler, heat the corn syrup, vegan honey and vegan butter. Keep glaze warm while baking vegan ham.
    4. Brush glaze over vegan ham, and bake for 45min-1 hour and 15 minutes in the preheated oven. Baste vegan ham every 10 to 15 minutes with the vegan honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
    Original recipe: here

  5. Veganized Maple and Brown Sugar Glazed Ham
1 fully cooked vegan ham, about 6 to 8 pounds
1/2 cup pure maple syrup
1/2 cup brown sugar
1/2 cup apple juice
1 heaping tablespoon brown or Dijon mustard
dash cinnamon and ginger or allspice, optional

Place vegan ham on rack in a foil-lined roasting pan; score vegan ham and stud with cloves, if desired. Cook at 325° for about 18 minutes per pound, until cooked. Combine glaze ingredients in saucepan; bring to a boil and boil for about 2 minutes (be careful not to let it boil over). About 20 minutes before the vegan ham is done, spoon about half of the glaze over top of vegan ham, then about 10 minutes before done, spread remaining glaze over ham.
Original recipe: here

NOTE: The vegan ham from makes 600g (1-1/3 pounds), so make adjustments accordingly. You can also buy vegan ham 2 lb. By May Wah, which is 2 lb.

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