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Smokey Maple Ham Roast

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Gluten Roast:
  • 2 cups instant gluten flour
  • 2 packets vegetarian ham broth powder (I use Goya brand)
  • 1/4 teaspoon cloves
  • 1/8 teaspoon cayenne
  • 1/3 cup maple syrup
  • 1 teaspoon liquid smoke
  • 2 tablespoons soy sauce
  • 2 tablespoons oil
  • 1-1/4 cups water

Simmering Broth:

  • 4 packets vegetarian ham broth powder (I use Goya brand)
  • 2 tablespoons liquid smoke
  • 1/4 cup soy sauce
  • 1/2 cup maple syrup
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cloves
  • 4 cups tap water

This recipe is mixed in a bread maker and cooked in a crock pot. It can also be mixed by hand if you don't have a bread machine, but you really need a crock pot for the slow cooking that gives this roast it characteristic texture. It has a succulent, subtly spicy, ham flavor and the texture that is remarkably similar to dry roasted ham. This recipe is surprisingly meat-like, and well worth the small effort it takes to prepare.

Begin by preparing the roast. 

Bread Machine Method:  Measure all of the roast ingredients into your bread machine. Turn it on and allow it to mix for 10 to 15 minutes. Remove the roast dough from the bread machine and allow it to rest for a few minutes. Shape it into a large, thick oval. 

Hand Method: Measure the vital wheat gluten, broth powder, cloves and cayenne into a large bowl. Stir with a fork to distribute the seasonings evenly. In another bowl combine the maple syrup, liquid smoke, soy sauce, oil and 1-1/4 cups water. Mix well. Pour the liquid ingredients into the dry ingredients. Stir to combine. Knead the dough by hand for about 10 minutes by the clock. You want to work the gluten well, so that the texture of the cooked roast is firm. Shape the dough into a large, thick oval.

Crock Pot: Prepare the Simmering Broth by combining all of the listed ingredients in your crock pot. Stir briefly to dissolve the broth powder. Place the glam gluten oval into the broth. Put the lid on the crock pot and allow it to cook on low, overnight or for 8 to 12 hours. If you get up in the middle of the night, take a minute to check the ham, and flip it over if desired. Continue cooking until morning. Cool a little before slicing thin and serving. Refrigerate leftovers in their cooking broth. They will keep for about a week.

Leftovers are delicious in glam and cheese sandwiches with mustard and mayo. This roast can also be sliced thin & fried in a little oil or cooked with scrambled eggs or tofu for breakfast. It is excellent sliced and served on fresh hot biscuits with juicy ripe tomatoes. Other ideas include chopping it finely and adding it to grits or cornmeal mush, adding 1/2 to 1-cup to Red Rice or Dirty Rice, or mincing it finely and using it to make vegetarian ham salad. It is also excellent in sweet and sour sauce with pineapple and stir-fried green pepper strips or french style green beans. This roast is sweet, smoky, salty and has just the right amount of spiciness to make it full-bodied and flavorful. Those vegetarians who dislike foods that are too meat-like may find it too meaty for their taste. Makes 8 to 12 servings.

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