GLAZED HAM RECIPE - Amazing Christmas Roast [Vegan, Oil & Gluten-Free]

I am extremely excited to bring you my take on a completely plant-based Christmas "Ham" with a beautiful glaze on top. You can even take it up a level and add grilled pineapple, we have and it is so tasty. You will NOT believe this roast when you slice into it, watch the video for the full effect and be prepared to be amazed.

It actually looks like ham when you slice it. Is that gross? Tasty? Are you indifferent? What do you think? And why? Why create ham if it is vegan? Well for starters it was requested, a beautiful baked roast to bring to the dinner table this Christmas or holiday season. Second, it's what I grew up on, we'd have Turkey for Thanksgiving and Ham for Christmas. And third, just because we're vegan doesn't mean we don't still enjoy a plant-based replacement for flavor, texture, comfort of home, comfort of the season, and I'm sure we all have our own unique reasons. No matter the case, I am proud to bring you this roast. I tested 3 varieties, and this was by far the hands down winner. I did discover some new tricks along the way that I think you'll see in other meat replacements. In the meantime, you gotta try this recipe. Bookmark it for your holiday roast!

Ingredients:
3 Cups Peruvian Beans (aka Canary, Mayacoba, Mexican Yellow Beans)
1 Tbsp Dijon Mustard
3 Tbsp Tamari Sauce (Soy or Coconut Aminos)
1/2 Tbsp Liquid Smoke 
1 Tbsp Syrup (Maple, Agave...)
​Juice of 1 Lemon
1/2 Cup Diced Onion
1/2 Cup Steamed Beets - Diced Fine
1 Cup Diced Mushrooms
4 Cloves Garlic - Minced 
1/2 Cup Gluten-Free Oats
1/3 Cup Corn Flour (Harina de Maiz)
2 tsp Psyllium Husk
1/2 tsp Black Pepper
1/2 tsp Cayenne (opt)
1/2 Tbsp Paprika (smoked if you have it)
1/4 tsp Cloves

Glaze:
1/4 Cup Coconut Sugar
2 Tbsp Syrup (Maple, Agave...)
1 Tbsp Dijon Mustard
2 Tbsp Pineapple Juice
2 Tbsp Beet Juice (Use liquid from steamed beets*)
1 1/2 tsp Molasses
​Dash Cloves

Peaceful Preparation:

1. ​Combine your ingredients in a large bowl and mash into oblivion, or in a large food processor, pulsing until well processed and combined.
2. Transfer mixture to a medium-mixing bowl for the "mold". Press it firmly into the bowl. Cover and place a weight on top, I used a few onions, use what you have. Place in the fridge to firm for 3 hours up to overnight. I went overnight.
3. After firm, use your spatula and go around the edges, gently pulling away from the bowl. Flip it onto parchment lined foil (a large piece of parchment paper on top of a piece of aluminum foil that is the same size.)
4. Wrap your roast like a gift. Sealing the edges. 
5. Bring a pot of water to a boil, place your roast into the steamer basket, cover, and steam for 60 minutes. Ensuring you don't run out of water along the way.
6. When you have about 20 minutes remaining, preheat your oven to 375°F. Once the roast is steamed, carefully transfer to a baking pan. Leaving the roast exactly as it is, wrapped in the parchment/foil. Bake for 30 minutes. 
7. STOP you have options - you can make your glaze while baking, OR let it cool, place it in the fridge to firm completely, preferably overnight or 3-4 hours. Then glaze and do the final bake right before serving for the "perfect" slice. Otherwise, it will be soft and then firm up more after you have it in the fridge. FYI.
8. When you are ready to serve preheat your oven to 400°F +, I went to a high setting. Make your glaze by combining everything in a small lightly greased saucepan, or non-stick pan. Heat until it reduces by half and thickens.
9. Pour half of the mixture over your roast, brush it on top to cover completely. Bake 15 minutes. Remove, pour the remaining glaze on top, brushing it over the entire roast, bake for the final 15 minutes or until nice and golden brown. Serve hot! 

From here you can freeze extras, have it on a sandwich, serve it with a holiday spread, fry, bake, crumble - you can do a number of things with the roast once it is made.