3 Hour Easy
Butter Ham

Let’s make this easy, tender, and juicy Vegan Butter Ham in just 3 hours!

Wet Ingredients:
—1 package (14 oz.) extra firm tofu with the liquid (no draining or pressing required)
—2 tbs salt
—2 tbs agave
—4 tbs maple syrup
—2 tbs MSG/mushroom powder
—2 tbs brown sugar
—1 tbs Dijon/yellow mustard
—1/2 tbs smoked paprika
—1 tbs ham/bacon/hickory-style seasoning (I used a sweet and smoky rub) (optional)
—1/2 cup water
—1/8 cup beetroot powder
—1 tbs baking powder

Dry Ingredient:
—4 cups vital wheat gluten (VWG)

Stuffing Ingredient:
—2-3 tbs butter

Instructions:
1. Add all the wet ingredients to a blender or food processor and process until the tofu has liquified.
2. Add 4 cups vital wheat gluten to the wet mixture. If using a blender or smaller processor, you can do this step in small batches. Alternatively, you can knead the wet and dry ingredients together by hand for 5-10 minutes.
3. Test the texture of the dough. It should be soft and slightly stretchy, and it should hold itself together as one cohesive dough when lifted.
4. On a clean work surface, flatten the dough into a large rectangular shape about 2.5 cm or 1 inch thick. It doesn’t have to be perfect.
5. Spread the butter evenly over the top of the dough.
6. Roll the dough length-wise into a tight log shape and seal the ends as best you can to keep the butter from escaping.
7. Wrap the roast tightly in tin foil (you can use parchment paper between the roast and the foil if you want), making sure all the sides are well sealed. (Optional: let the roast rest for 30 min-1 hr to give the gluten time to seal around the butter.)
8. Steam the roast on high for 2 hours.
9. Remove the roast once cooked and take it out of the foil, but be careful not to burn yourself! At this point you can enjoy the roast as it is, or you can cook it or bake it with your favorite marinade to make a crust/glaze!
10. Enjoy!

Note: be careful when cutting this open as it will be JUICY! I’d recommend cutting this in a serving tray. 😊🤤