Chubby Vegan Mom’s Ham (with minor changes)
(serves 8-10)

For the ham
3 c vital wheat gluten
1 c water
1/4 c nutritional yeast
1/2 c pineapple juice
1 T tamari or soy sauce
2 T Braggs liquid aminos
1 T liquid smoke
2 T real maple syrup
1/2 t pepper
2 t onion powder
1 t paprika

Baste with 2 c veggie broth

For the glaze
1/2 c brown sugar
1/4 c pineapple juice
1/2 stick vegan  butter
2 T Dijon-style mustard
1 T molasses

Spray/grease your crock pot and turn it on low. In a mixing bowl, combine all ham ingredients and mix until combined.  Then knead for 2-3 minutes.  Divide the dough in two and shape each into a loaf.  Place each loaf into a greased crock pot.  Pour vegetable broth over the loaf and cook on low for two hours, adding broth as the loaf dries out.  Then turn the crock pot on high and cool for another 2-3 hours, adding broth to prevent it from drying out.  After the 2h point, check on the ham every 15 minutes or so to prevent burning.  At this point, you can store the ham in the refrigerator until you’re ready to bake and serve it.

Preheat the oven to 400’F, and place the hams in a greased casserole dish. Score the ham by making 1-2 mm slices across it. In a small bowl, mix together the glaze ingredients. Pour the glaze over the roasts and bake for 15-20 minutes.

Let it sit for 15 minutes and then enjoy!

Notes:  Many thanks to http://www.chubbyveganmom.com/ for this great recipe!!  The changes I’ve made are to remove the cloves, reduce the pepper, replace some of the soy sauce with liquid aminos, and halve the amount of liquid smoke.  I also incorporated basting the hams and reduced the amount of time the hams are cooked on high to prevent burning.