Vegan Ham with Marmalade Glaze (Seitan)

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.

Main Ingredients 

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:

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

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

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

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

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.

To Bake the Vegan Ham:

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. 

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. 

Make the Glaze:

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

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. 

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. 

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!

Baked Goods

Vegan Hot Cross Buns

Baked Goods

Vegan Brioche 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.

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. 

FAQ

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Vegan Ham with Marmalade Glaze

5 from 9 votes

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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 mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 4 -6 Servings

Cook ModePrevent your screen from going dark

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
• ▢ ⅓ cup water, 80g

Seitan Ham (Dry)

• ▢ 2 cups vital wheat gluten, 245g
• ▢ 2 tbsp nutritional yeast, 10g
• ▢ 1 tbsp garlic powder, 11g
• ▢ 1 tbsp smoked paprika, 6g
• ▢ 1 tbsp Vegan Ham Flavored Broth Base, 9g – or sub. vegan beef bouillon

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
• ▢ ⅔ 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

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