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This vegan ham is one of those recipes that turns heads at the holiday table—in the best way. It’s made from scratch with seitan, baked until golden and caramelized, and brushed with the most flavorful marmalade and brown sugar glaze. It’s a meaty, tender seitan ham with a sticky, sweet-savory finish that’s packed with flavor and perfect for slicing.

I like to stud the top with whole cloves for that nostalgic look—just like the glazed hams I grew up seeing at Easter and Christmas dinners. Whether you’re hosting or bringing a dish to share, this one makes a seriously impressive plant-based centerpiece.

the best vegan seitan ham sliced on a cutting board.
the sliced vegan ham

Why You’ll Love This Glazed Vegan Ham Recipe

This glazed vegan ham made with seitan is a perfect vegan alternative to traditional ham for special occasions like Easter or Christmas. It has a sweet and savory flavor that will have even omnivores wanting seconds!

In this blog post, we’ll guide you through the step-by-step process of making it. Here are a few reasons why we love this vegan ham and you will too!

Emily’s Recipe Notes:

  • Sweet, Sticky, & Tangy Marmalade Glaze: The marinade and glaze give the seitan a sweet and savory flavor .
  • Flavor-Packed: It’s made with vegan ham broth base, cloves, mustard, and other delicious flavorings making it perfect for any special occasion. 
  • Tender, Chewy & High in Protein: The base of this recipe is seitan, which is high in protein and has a great meaty texture. 
  • No Steaming Required: No steaming basket required, making it an excellent option for beginners!

⭐️ New at making seitan? No worries! I have lots of process photos and a video tutorial for you to follow along with. I also have a Beginner’s Guide to Seitan already on the blog for more tips & tricks!

Main Ingredients 

ingredients like vital wheat gluten, vegan bouillon powder, onion, and chickpeas.
some of what you’ll need

This seitan ham recipe is based on my Vegan Steak (which is a reader favorite!) and my Vegan Sunday Roast Beef recipes. A few tweaks to flavorings and cooking methods, and voila! We have a delicious, glazed plant based ham.

The Base of the Vegan Ham:

Vital Wheat Gluten

This is the base of the seitan and what gives the vegan ham its meaty, chewy texture. You can usually find it in the baking aisle of natural grocery stores or order it online.

Chickpeas

Mashed chickpeas help break up the gluten strands so the texture isn’t too tough or rubbery. They also add a bit of moisture and protein.

Yellow Onion

Adds savory depth and umami flavor to the dough. You’ll blend it into the wet ingredients for an even texture.

Beets (optional)

These are mostly for color! Just a small amount gives the seitan a warm pink hue, mimicking the look of traditional ham. You can leave them out or sub veggie broth if needed.

Extra Virgin Olive Oil & Vegan Butter

Adds richness and helps keep the texture tender. You can use one or the other if you don’t have both.

Veggie Stock

Infuses the seitan with extra flavor as it steams. You can use water in a pinch, especially if you’re keeping the sodium lower.

Seasonings & Glaze Ingredients:

Vegan Ham-Flavored Bouillon

This is what really drives the ham-style flavor. If you can’t find a specific vegan ham bouillon, you can sub in regular veggie bouillon with a splash of maple syrup and liquid smoke for a similar effect.

Nutritional Yeast

Adds umami and a slightly cheesy, savory flavor that deepens the overall profile.

Garlic Powder & Smoked Paprika

These two provide background flavor and a subtle smokiness. Feel free to add other spices like onion powder, thyme, or rosemary if you’d like to customize the flavor further.

Soy SaucE & Liquid Smoke

Soy sauce brings umami and saltiness. Use tamari for a gluten-free option, or coconut aminos for something less salty and slightly sweeter.

Liquid smoke gives the seitan its signature smoky, savory flavor. If you don’t have any, you can sub in vegan Worcestershire sauce or a bit more soy sauce.

Tomato Paste & Mustard

A small amount of tomato paste gives a touch of sweetness and helps with the overall depth of flavor and color. Dijon or yellow mustard adds tang and brightness to balance the sweeter glaze.

Brown Sugar or Maple Syrup

Both sweeteners caramelize beautifully and give the glaze that signature sticky, golden finish. Maple syrup brings a bit more depth, while brown sugar adds richness.

Orange Marmalade or Apricot Preserves

This adds a citrusy note that cuts through the richness of the seitan. You can also use peach preserves, pineapple jam (or one of these apricot jam substitutes), or just stick with maple syrup for a simple maple glaze.

Whole Cloves

Pressing these into the top of the ham adds a traditional touch and subtle aromatic flavor. They’re totally optional but great for presentation, especially around the holidays.


Helpful Equipment

  • Food Processor or a High-Speed Blender
  • 9×13″ Baking Pan or Casserole Dish
  • Foil or a Lid for the Baking Dish
  • Basting Brush

Step By Step Guide

🎥 *Video Tutorial is Above the Recipe Card Below!*

To Make the Seitan Ham:

a small glass bowl filled with vegan ham marinade.

Mix the marinade ingredients together in a small bowl and set aside. Then, prep a 9×13” pan by drizzling it with olive oil. 

chickpeas, beets, and onions in a food processor bowl.

In a high-speed blender or food processor, add the chickpeas, onion and beets.

liquid seasonings like soy sauce and mustard on top of beets and chickpeas in a food processor.

Add the liquid seasonings on top. Blend until the chickpeas, onion, and beets are smooth.

vital wheat gluten on top of the wet ingredients in a food processor.

Add the vital wheat gluten and the dry spices on top of the blended wet ingredients.

💡 You can make this without a food processor too! Blend the liquid ingredients in a blender. Then combine the dry ingredients in a large bowl. Add the wet to the dry and mix to combine.

the vegan ham dough.

Pulse the food processor for about 1 minute or until the wet and dry ingredients are incorporated and the mixture forms a moist ball.

the kneaded and shaped vegan seitan ham in a baking dish.

Gently knead the seitan dough with your hands for 2-3 minutes until the dough feels elastic and smooth.

💡 No need to over-knead! The dough should feel smooth and elastic—not stiff or tough. If it starts to feel a little tight while you’re shaping it, just let it rest for 15–20 minutes to relax before continuing. A quick break makes a big difference.

To Bake the Vegan Ham:

a hand scoring the top of the seitan loaf with a knife.

Shape the seitan into a rounded log/loaf about 6” long and 4” wide. Slice equally spaced, diagonal slits (about ¼” down and 1” apart) into the log. Then, slice again in the opposite direction to create a diamond pattern. 

a hand covering the seitan ham with a casserole dish lid.

Place the seitan into the oiled baking dish. Then, pour ½ of the prepared marinade on top. Make sure the outside of the seitan is evenly coated. Cover the pan with a lid or foil. Bake the seitan for 40 minutes, covered. After 20 minutes, check the seitan. 

⭐️ IMPORTANT: If the marinade has evaporated, add an extra ¼ cup of water or vegetable broth to the pan to keep the seitan moist. Re-apply 2 tbsp of the marinade if needed. Place back in the oven, covered, for the remaining 20 minutes.

Make the Glaze:

While the vegan ham bakes, mix together the brown sugar and fruit preserves with the remaining marinade to make the glaze. 

the vegan ham in the baking dish with marinade poured on top.

After 40 minutes, remove the vegan ham and uncover. Baste the top and sides of the vegan ham with the glaze. Poke the cloves into the top. 

the baked glazed seitan ham.

Place back in the oven at 375°F and bake for 20 more minutes, uncovered. Re-apply the glaze every 5-10 minutes for a beautiful caramelized finish. 

💡 If any of the marinade has burnt on the bottom of the pan, scoop or wipe it away.

Serving the Vegan Ham

The seitan should be slightly caramelized and browned. As it cools, the roast will firm up and become chewier. I recommend letting it cool for 5-10 minutes before slicing.

This vegan ham is perfect for a holiday feast, Christmas Dinner, or anytime you’re craving a savory, meaty meal. Garnish the roast with fresh or dried oranges, pineapple or another citrus. I topped mine with fresh rosemary but you could also sprinkle on some chopped parsley!

Serve it sliced with your favorite sides, like vegan mashed potatoes, vegan gravy and green beans. You could even serve it with hot cross buns or this unique pull-apart hot cross bun loaf!

Or cut it into deli slices the next day and make it into ham sandwiches with vegan swiss cheese and some dijon mustard!

vegan hot cross buns in a basket.

Vegan Hot Cross Buns

Storage

Store any leftover vegan ham in an airtight container in the refrigerator for up to 5 days. 

To freeze, wrap the ham tightly in plastic wrap and then in a freezer bag. (You can wrap the ham roast whole or sliced). It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

the sliced vegan seitan ham in a baking dish garnished with dried orange slices.
the sliced vegan ham with dehydrated oranges

Tips From Emily’s Kitchen


  1. Use a digital scale:
    I recommend weighing all the ingredients. This will make sure your vegan ham has the best texture.
  2. Knead the seitan dough for 2-3 minutes by hand:
    This will help the roast have a tender yet chewy texture.
  3. Check the seitan halfway through baking:
    It’s important that the seitan is always covered in marinade or glaze while baking, so it doesn’t dry out! 
  4. Scrape away any burnt marinade:
    After 40 minutes of baking, I recommend scraping out any marinade that may have burnt on the bottom of the pan.
the sliced vegan ham with a sticky glaze and cloves on top.
the slices of vegan ham that are caramelized from baking.

Troubleshooting

  • Too Dry:
    If your vegan ham turns out too dry, try reducing the baking time or temperature. You can also try increasing the amount of marinade or basting liquid used while baking. Make sure to cover or wrap the pan in foil to keep it from drying out.
  • Too Soft:
    If your vegan ham turns out too soft, it may be because the dough was under-kneaded or too much liquid was used.
    Use a digital scale to measure the ingredients or knead the dough for 1-2 additional minutes. You can also try adding more vital wheat gluten to the dough to help it firm up.
  • Seitan Ham is Falling Apart:
    If your seitan ham is falling apart, it may be due to under-kneading or not enough gluten development. Try increasing the kneading time.
  • Burning:
    If your vegan ham is burning, it may be due to leaving it in the oven for too long. Try reducing the baking temperature or time and check on the seitan ham periodically while it bakes.
    NOTE: Because of the high sugar content in the glaze, any glaze that falls on the bottom of the pan may burn while baking. 
the baked vegan ham made from seitan in a baking dish.
the best vegan seitan ham!

FAQ

Can I double this vegan ham recipe?

You can double this recipe, however I recommend making 2 seitan hams instead of 1 large roast. The times and temperatures in the recipe below have only been tested for the quantities listed below. 

Is there a substitute for vital wheat gluten?

Unfortunately, there is no good substitute for vital wheat gluten in this vegan and vegetarian ham recipe. Vital wheat gluten is an essential ingredient in seitan. 

Does vegan ham taste like real ham?

This vegan ham roast is a great alternative to real ham, however, it doesn’t taste exactly like the real thing. That being said, it’s full of savory, umami flavor, has a delicious sticky glaze, and the best tender, chewy texture which will definitely be loved by omnivores as well as vegans!

More Vegan Meat & Seitan Recipes

vegan beef tip made of seitan being held by chopsticks.

How to Make the Best Vegan Beef {Seitan Recipe}

Did You Make This Glazed Seitan Ham Recipe?

I’d love to know! Leave a star rating and comment below!

Vegan Ham with Marmalade Glaze

5 from 9 votes
Rate this Recipe
By Emily
The seitan-based vegan ham is coated with a caramelized brown sugar and marmalade glaze and has a tender chewy texture. The perfect high protein centerpiece for Easter, Christmas or other celebrations!
4 -6 Servings
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 -6 Servings
4 -6 Servings

Ingredients

Marinade / Basting Liquid

  • 1 tbsp soy sauce, 15g
  • 2 tbsp melted vegan butter, 35g – or olive oil
  • 1 tsp Vegan Ham Flavored Broth Base, 3g – or other vegetable bouillon
  • cup water, 80g

Seitan Ham (Dry)

Seitan Ham (Wet)

  • ¼ cup canned chickpeas, 45g – drained
  • ¼ cup yellow onion, 30g – roughly minced
  • 2 tbsp peeled cubed beets, 25g – for color (can be subbed. for 1 tbsp vegetable stock)
  • 2 tbsp soy sauce, 30g
  • 1 tbsp dijon or yellow mustard, 15g
  • 1 tsp liquid smoke, 5g
  • 1 tbsp extra virgin olive oil, 10g
  • 2 tbsp tomato paste, 33g
  • cup vegetable stock, 135g – low sodium recommended

Glaze

  • 2 tbsp brown sugar or maple syrup, 25g
  • 2 tbsp orange marmalade, peach preserves, or apricot preserves, 40g
  • 10-12 whole cloves

Instructions

Marinade and Prep

  • NOTE: for the best results, I recommend weighing all the ingredients. This will ensure your vegan ham has the best texture.
    Mix the marinade ingredients together in a small bowl and set aside. Prep a 9×13” baking dish or casserole dish by drizzling it with olive oil.
    1 tbsp soy sauce, 2 tbsp melted vegan butter, 1 tsp Vegan Ham Flavored Broth Base, ⅓ cup water

To Make the Seitan Ham

  • In a food processor, add the chickpeas, onion and beets. Add the liquid seasonings. Blend until the chickpeas, onion, and beets are smooth.
    ¼ cup canned chickpeas, ¼ cup yellow onion, 2 tbsp peeled cubed beets, 2 tbsp soy sauce, 1 tbsp dijon or yellow mustard, 1 tsp liquid smoke, 1 tbsp extra virgin olive oil, 2 tbsp tomato paste, ⅔ cup vegetable stock
  • Add the vital wheat gluten and the dry spices on top of the blended wet ingredients. Stir the spices into the vital wheat gluten. Then, gently push the dry ingredients into the wet ingredients. This helps everything blend evenly.
    2 cups vital wheat gluten, 2 tbsp nutritional yeast, 1 tbsp garlic powder, 1 tbsp smoked paprika, 1 tbsp Vegan Ham Flavored Broth Base
  • Pulse the food processor for about 1 minute or until the wet and dry ingredients are incorporated and the mixture forms a moist ball.
  • Gently knead the seitan dough with your hands for 2-3 minutes until the dough feels elastic and smooth. Do not over-knead- the dough shouldn’t feel super tough.
    Shape the seitan into a rounded log/loaf about 6” long and 4” wide.
  • Slice equally spaced, diagonal slits (about ¼” down and 1” apart) into the log (so the marinade can seep into the inside of the seitan). Then, slice again in the opposite direction to create a diamond pattern.

To Bake the Vegan Ham

  • Preheat the oven to 375°Fahrenheit. Place the seitan into the oiled baking dish.
    Pour ½ of the prepared marinade on top of the seitan ham. Make sure the outside of the seitan is evenly coated. Cover the pan with a lid or foil.
  • Bake the seitan for 40 minutes, covered. After 20 minutes, check the seitan. If the marinade has evaporated, add an extra ¼ cup of water or vegetable broth to the pan to keep the seitan moist. Re-apply 2 tbsp of the marinade if needed. Place back in the oven, covered, for the remaining 20 minutes.

Make the Glaze

  • While the vegan ham bakes, mix together the brown sugar and fruit preserves with the remaining marinade to make the glaze.
    2 tbsp brown sugar or maple syrup, 2 tbsp orange marmalade, peach preserves, or apricot preserves
  • After 40 minutes, remove the vegan ham and uncover. If any of the marinade has burnt on the bottom of the pan, scoop or wipe it away.
  • Baste the top and sides of the vegan ham with the glaze. Poke the cloves into the top.
    10-12 whole cloves
  • Place back in the oven at 375°F and bake for 20-25 more minutes, uncovered. Re-apply the glaze every 5-10 minutes.
  • The seitan should be slightly caramelized and browned when done. As it cools, the roast will firm up and become chewier. Let cool for 5-10 minutes before slicing.

Video

Recipe notes

  • Knead the seitan dough for 2-3 minutes by hand: this will help the roast have a tender yet chewy texture.
  • Check the seitan halfway through baking: it’s important that the seitan is always covered in marinade or glaze while baking so it doesn’t dry out! 
  • Scrape away any burnt marinade: after 40 minutes of baking, I recommend scraping out any marinade that may have burnt in the pan.
  • Nutrition

    Serving: 1gCalories: 406kcalProtein: 51gFiber: 10gSugar: 15g

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Seitan
    Cuisine American

    © Thank You Berry Much. Content and photographs are copyright protected. Sharing of this blog post is encouraged and appreciated, copying or pasting full recipes to any social media, website or print is strictly prohibited.

    glazed vegan ham made with seitan in a baking dish.

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    a Pinterest image for the vegan ham recipe.

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    Recipe Rating





    5 from 9 votes (9 ratings without comment)

    2 Comments

    1. I’ve searched online for the Orrington Farms Vegan Ham Flavored Broth Base and it looks like it’s no longer available. Can you recommend a substitute that might work as well?

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