Please LIKE, COMMENT, SUBSCRIBE help my baby channel - this is my first Cooking Tutorial. TIMESTAMPS: 00:00 Introduction (Vegan Ham Homage) 01:40 White Starchy Ingredients List **** 02:38 White Starchy Membrane (making) 06:52 Optional White Fat 07:07 Pink Ham Ingredients **** (4 cups VWG) 07:41 Making Pink Ham 13:17 Ham & Membrane Combining 16:01 Magic it looks like WTF/real Ham 21:07 Ham Bath Simmering Broth Ingredients List **** 23:33 Wrap Your Ham 27:28 Ham Bath (2.5 hours) 29:43 Glaze Ingredients **** 32:18 See The Results 35:17 Glaze Your Ham 36:56 Roasting Instructions (30 mins) 37:27 Eat Your Vegan Ham 39:10 More Slicing Ham P*rn 39:28 Thanks for Watching I really hope you like it and make it - share your experiences please if you do make it!
It seems like ALOT of work ! To put in for one dinner entrée . But if it can get us off of the swine ! And bring down our numbers ( blood pressure , cholesterol and A1C/glucose) within a healthy range . I say IT'S WELL WORTH IT‼️Thank God for people like you 🙏. Who take the time . To share what they know . To be a blessing to others 🎉🎊🎁🤜🤛👏👏👏👏👏👏 ! I'm glad I found your channel . Keep bringing the great content ✅️😉👍💥💯
Updated: Tips for those making it... * MAKE SURE THE HAM IS TIGHT before you cook it. If it's too 'loose' and you didn't bring the dough together well enough it will not be dense for good slicing. * Your dough should look like mine - it shouldn't be floppy, soppy and uncooperative. If it isnt right as a dough, it won't be right as a ham. Fix it before you cook it. * Best to KEEP REFRIGERATED before you wrap it in the parchment and foil for the Ham Bath * 12 hour resting & refrigeration works great you don't need longer for the effects I showed * If well wrapped you could keep the raw uncooked one in the fridge for 1 week to 10 days. Keep in the coolest part of your fridge - don't move it around, and make sure each portion is individually tightly wrapped and is air tight in individual freezer bags/plastic/ziplocks * Make sure it cools before unwrapping, and cools again before slicing after glazing * Make sure your pink liquid looks like mine before you add it to the VWG * I would use a little less salt than I mentioned in the broth, as it boost the saltiness a lot with the long cook time. Do not use an aluminum or thin pot - it cooks a long while and the aluminum will seep into your broth and ham. * Save the leftover broth for soups, your next ham or seitan adventure. Or, instead of water in cooking rice, pasta whatever * Make sure your broth/ham bath only ever bubbles a little DO NOT make it run too hot. It should never boil - your ham will explode! Better cook longer on low-medium than fast and ruin it on medium or high. * If your ham explodes or busts out of the wrapping - it's because your fire is too high. If this happens take it out, give it an hour to cool, re-wrap it tight - use more twine/sting. Do not unwrap it before you re-wrap. Use double foil folded to have a stronger bond, and wrap that bad boy with string including on the longest end. continue the cooking on lower for whatever time was left in your cook - like 1 hour more if you were already 1 hour in. Make the broth hot then turn int down to low medium - don't keep it fully covered as that heat will build up. Put a wooden spoon above the pot to prevent it over-boiling and to rest your pot cover on so theres enough air for it not to boil over. * If you're making double the portion and no white fatty later this is the best points for that: - make 2 different pink ham liquid mixtures and mix both batches separately I think the extra salt and other ingredients alters the structure and it's harder to get what I showed. - You can retain the same proportions for the white membrane because there is already double of that in the recipe shown (if you aren't making the white fatty optional that is in the video. * if all seems to have gone wrong for some reason - don't panic! PRE-COOK BLUNDERS: throw it in the fridge overnight and then come back for rescue mission the next day - you'd have given the gluten time to develop and it's easier to rescue then with more membrane, more butter, a little more VWG (1/2 a cup at a time - don't go wild) POST-COOK BLUNDERS: It didn't turn out right.. - if its too soft and floppy you either didn't cook it long enough or with enough heat, or the dough was wrong before you cooked it and it didn't look like mine - in that case - it'll still be good, just not great, throw it in the oven and then cut slices for sandwiches it's ok to not be perfect ;) - If it is loose and not getting a dense slice, then you might not have wrapped it tightly enough or not rested/refrigerated it before you wrapped it for the Ham Bath. It's still good - taste it. Learn from it and rewatch the vid next time xx Enjoy Tips: * Slicing it cold is a awesome cheat code for perfect thinner slices. I didnt cut it cold in the video * You can skip the roasting and glaze stage if you slice and brush lightly with oil each slice then fry or airfry on high for 3 mins or till golden. Don't nuke it - it might turn to crispy bacon style if overcooked too long with oil, or rubbery if overcooked without without oil. Happy making, share any questions - I will answer!
I did it yesterday. I couldn't resist to slice it. OMG the texture is out of the world! Just the sound of it slicing is amazing. I have done some twists tho, used less coconut oil, I replaced the chickpeas flour with pea protein (3/4 cup) and steamed for 2.5hours. the result is amazing I can't wait to make the French dish "palette à la diable" with it, which is basically pork in lots of mustard 😅! I ended up with 2.5 kg of ham I wasn't ready 😂
Marie!!! I'm soooooo pleased to hear that!! Please please POST about it so i can see - do you have facebook?? I'm so delighted you had such similar results. It really is a forgiving recipe, and yea, you'll be eating that for a month!! ONE set of work and sooo much yield!
I've been vegetarian all my life (69 yrs). I like vegan, but just don't have the time to commit to it. I have used meat alternatives all my life too - Worthington Foods, Loma Linda and Morning Star Farms. But, now that true commercial buyout has happened, the product has shrunk in half and prices have doubled. Recipes changed too. Time to expand my homemade versions of meat subs and timing couldn't be better! All you talented vegan food bloggers have been perfecting your recipes and I'm impressed and grateful. I also like knowing every ingredient thats in my food. This recipe looks quite time consuming but really good! Can this be frozen? If so, I will attempt this.
Hiii thank you so much for reaching out! And YES it can be frozen and kept well. Lasts great for even a month or two. I personally dont have much time so I make it bit by bit. I know you won't regret it. It's worth it. Natural, none of the horrendous evil ingredients and price gouging. Appreciate you reaching out again xxx
Can I freeze slices after I cook the “ham baby” in the broth? Just wondering, I’m the only one in my family who is vegetarian. So I’m not sure how long it would take me to consume the entire ham. I don’t really like commercial meat substitutes because the ingredients arent healthy, and there are a lot of additives. I’m interested in trying something new. Your video is really helpful.
Hey I'd suggest finish the cooking make it 💯 cool and then roast it and slice. If you don't wanna roast then sure you can, but you will need a little bit of grease proof paper between each slice or they may stick. Can't wait to hear of your hammy adventures
Thanks so much Mike, I really appreciate it! Hope you get a chance to try it. I did prefer the pink only version and resting for 12 hours only. Vs 36 hours and the one mixed with whitem the pink only was more smooth
You're littearaly a life saver. I got new blender today 1400 watts and I was going to try the wtf method and was scared lol. I saw tons of recipes before I stumbled upon yours . Thanks a ton
Ah wow thanks hun, I'm. So glad or you... New blender is like 🤌 If you blend the vwg as I did with a little of the Membrane or oil with it. And keep a feel/touch on your blender to ensure it doesn't overheat ♥ 💜
BY POPULAR REQUEST - I've added the Recipe to a printable document! **CHECK OUT THE RECIPE - WRITTEN IN A DOCUMENT*** ➡ tinyurl.com/RoseGameChangerHam ⬅
Oh wow you are an amazing talented person. That looks really delicious. When you were just showing the end I was just thinking that would be good if you could do peppercorns on the outside of the ham roll and super thinly slice it to make it like a peppered ham or prosciutto. Thanks for a gorgeous recipe. 🙋👍💛
Wow you really went all out!! Great process to watch, I enjoyed your enthusiasm. The texture looked so accurate, especially the way the cuts mark the slab. It was so juicy too. Would like to see it fried up, whenever I tried gluten frying experiments it tends to bubble up. Cooking experiments have been the best part of going vegan. Good stuff
This didn't bubble I think because it was well. Cooked and glaze roasted. Lowish heat, good oil (cast iron pan if you have it) if cooked enough can taste like crispy. Bacon
This really is impressive. When I started watching I said to myself that it was too many ingredients for me but looking at the final product I might just try once.
This looks amazing. I hope at some point you get a tripod for your phone though. This was a little tough to watch. Excited to see more of your recipes!
Thanks so much Julian, I'm a little shy & nervous about building a cooking channel. So your feedback is really appreciated. Hope you can try it yourself x
Sooo welcome! If you use half the membrane with just VWG and don't mix it with the pink part, it makes a convincing turkey ham. Follow the same methods as shown. Just don't mix with the pink. I'd add a little celery salt and a vegan chicken bullion cube to the mix if possible
Thanks Patrick!!! It looks a lot - but honestly if you make a big enough batch you only have to do it 12 x a year for vegan ham all year round - plus it tastes better and is cheaper and cleaner than shop alternatives
@@VeganDelicious again, really excited to try the recipe...just went out today and got most of the ingredients and am just waiting for the rest to be delivered by Amazon...hooray! 🤗
Thanks sooooo much! I appreciate you! I will keep posting because hubby and I eat so well and it's time to share my favorite recipes and experiments to try ♥
How much flavor really gets through the foil and parchment paper? Is there actually a point to seasoning the boliling liquid so much in this method? Can you use something like cheesecloth instead to allow the flavor to penetrate?
Absolutely! I would actually say use softened (just wet soaked for a free mins) napa cabbage leaves (Then you get the veins pattern) and THEN the cheesecloth and then foil. The broth flavor does penetrate for sure even with baking paper. Check my other comment on cooking tips if you plan to make it. You don't need quite as much salt in the broth, but you wi taste the flavor for sure
I thank you so much for your comment Sabby! I'm sure it will be great. I'm planning to do an update video with some tips and the questions I have gotten the most- here's a few key points... * MAKE SURE THE HAM IS TIGHT before you cook it. If it's too 'loose' and you didn't bring the dough together well enough it will not be dense for good slicing. * Make sure it cools before unwrapping, and cools again before slicing after glazing * 12 hour resting works great you don't need longer for the effects I showed * Make sure your pink liquid looks like mine before you add it to the VWG * I would use a little less salt than I mentioned in the broth, as it boost the saltiness a lot with the long cook time * Make sure your broth/ham bath only ever bubbles a little DO NOT make it run too hot. Better cook longer on low-medium than fast and ruin it on medium or high.
Thanks for adding all the additional tips. I've had bad seitan experiences with broth too hot, oven too hot with seitan explosion. I tend to use my instant pot now and always get fairly good results, I wonder how this would work in the instant pot. I might split the recipe in two, cook one on the stove top like yours, and one in the instant pot and I'll report 😊
@@sabbygoldsack8743 sounds GREAT! I should be online most of the weekend and will check periodically. remember to read over the tips I added again.. and JUST HAVE FUN WITH IT
I just discovered this video. What seems missing, in terms of instructions, is the step where you mix the pink liquid with the VWG. In the video there is a moment where I hear, 'This is 4 cups of VWG and 1 1/4 cups chick pea flour...'. Then we see the stand mixer works the pink mixture with the flours. Then you are mixing individual batches with the blender. But I don't see this within the instructions that are attached. My experience with both VWG AND WTF is that this is precisely the moment, and precisely the detail in getting the correct 'texture'. The amounts of seitan and the time working it and the time steaming it can either produce that lovely soft result, or it can be that weird spongey/chewy result. So, I'll digest the information and see if I can figure it out to try the technique. I've tried Bold Vegan Flavor's simplified version with good results (thanks for honoring those who have gone before!). And I appreciate your hard work in helping those of us who want a good ham result! I'm not sure this is much simpler, but I do appreciate the effort, as having a good final product that reduces any amount of factory farming is a win! Congrats on your first cooking video. If I'm able to make the ham and have a good result, I'll post an update. THANK YOU!
Hi I'll try to tackle your question. I'm making some ham RIGHT NOW. And just about to do the vwg mixing part so let me read this again and just make a video to explain it for you xx
@@VeganDelicious Thank you! I'm always excited to try a ham recipe. I live near a pork processing plant and the livestock transports break my heart. I like to share cruelty-free foods with my friends and neighbors so I'll keep watching for updates on your recipe. Thanks!
Im really interested in making this, but I already fail at understanding the ingredients for the membrane 😅 what does the (sub belong to? 😅 How much flour (cassava, tapioca starch etc) is actually going in it? 😅
Looks really good, on the ingrediants for the white membrane it lists "Casava Flour" this isn't all that common in the UK (certainly not where I live) is there something I could substitute for this?
Hi, yeah casava flour and tapioca flour are from the same plant. But the casava flour has more of the fiber than the tapioca flour. I'd say more tapioca flour and maybe a little chickpea flour amounting to the same replacing the casava flour for these too should five starch and substance
I didn't have fumaro but I have a hickory smoke seasoning which is reddish in color and wondering if I should use it in the starchy mixture since it will no longer be white. Also I don't know if mine is stronger than fumaro but it is very strong 3 tbsps seems like too much. What do you think?
Don't use it in the starch, use it in the pink. And go for 2 tablespoons as a compromise. I'm so grateful for you watching and doing the recipe. I promise you'll love it ♥
I never saw what you used for the red color, beet juice or beet powders? Also will you please give us the ingredients in an easier form please. Example written. Out? Will view this multiple times, in hopes of getting all your instructions. Thank you so much!
sorry for the late reply, i used red food dye. You can get vegan type where you are. I think you can use beet powder as an alternative but need to mix it with citric acid (powder) to retain the color as it can grey/brown after cooking. I use the dye as it stays true to what I make as dough. The other thing is you can use 2 little batches of dough with less and more dye to have 2 different pinks in it - makes cool marbeling effect
You could but it's a whole different method. Look up "pig saver ham" for the way to do it. For this recipe the vital wheat is the shortcut to prevent all the washing and work that the WTF method requires. Also, the seasoning would have to be applied at a certain point for it to be retained
Hey there, sorry about your gluten intolerance. This recipe wouldn't give the same results without gluten because the VWG flour used creates a meaty texture. However, flavorwise you can still create the taste. Instead of cooking it as shown (because VWG needs that cook time), instea try with a mixture of flouRS including chickpea flour. and simply spread it on a tray to roast it gently. See what you can get from that. Good luck DC
Soy could help, maybe with Tofu, chickpea would be needed and corn starch to hold. But I can't see it coming out as seen here. Still, it's worth a try xx
I have to ask.. Wrapped in Greaseproof and two sheets of Metal Foil. HOW does the broth get into the Ham? The Glaze i get but what is the point of boiling it in the broth if the broth cannot get into the ham? surely just steaming or boiling in water and producing a glaze would do the job.. I am confused.. It looks great and you have put a lot of work into it but this 'little' point is making my teeth itch..
Hey, thanks for the question... Look honestly the broth DOES get through the paper. And foil. The wrapping is essential to keep it tight so if you prefer you could steam it with just some basic water too. The saltiness of the broth is nice on the outside too, but it's so thing you can play with Chris... Have at it and lmk if you have any questions along the way
Hi and thank you ☺ there's a link to it in the pinned comment. It's printable. I also made another vide a couple weeks back showing the mixing process of the vwg, it might be of interest to so check that out. It most certainly is delicious 😋 can't wait to hear you report back 🤗
Hello, I am having difficulty finding your pinned comments for directions. I did watch your updated video but I had difficulty understanding the process.
I know hun! At least you'd know it was from safe source! Maybe one day. But till then, have a cooking party with your vegan friends and spread the work xx
Hehe you're not the first to ask this question... Trust me it's water it gets in there AND it's delicious for use in other recipes. But you can also just as easily wrap this in grease proof paper then cheese cloth and simply steam it negating the bath completely 💜
Yeah I make it and freeze it's perfectly fine. My fridge is good quality so actually it lasts in the fridge for a couple weeks wrapped up well. Freezing I would say even 1-2 months would be fine.. But I can't see you letting it last that long. It's tooooooo tasty
Yea. Freeing it whole or sliced after you cook and glaze roast it is best. Use grease proof paper between the slices if you won't use much. Or just make smaller hams so you can take 1 out per week
@@VeganDelicious i made it last night! My pot is pretty small so it made two ~2.5lbs hams. The texture wasnt quite like in your video, i think my wsm was too dry to start and i got impatient and didnt rip it enough either. Its still good, but i would say its on par with grocery store vegan deli slices. I pan fried the slices in the glaze as well since my oven is broken. Spices wise this recpepie is incredible! I got like 2 quarts if the best vegan broth ive ever made out of it and the glaze is DELICOUS. I might toast all my powders first next time so i can sample the dough throughout to check on the taste texture Im also too broke for mushroom powder so I used microwaved instant yeast(microwaving kills the yeast so it doesnt make the dough rise) and a fresh oyster mushroom. Im really excited abt this recepie. Im definetely making it again My blender was also not too happy with me so next time I'll use my food processor lol
Hey! We'll done! I think the reason the texture was so different is if you didn't give the dough time to rest. Next time you make it,give it 24 hours xx. The riping definitely helps the texture as does achieving a very tight roll and keeping it tight when wrapping it before the cook xx I can't vouch for the use of yeast. IMO it might make it ready even though you killed it. Instead use a mixture of salt, garlic powder, soy sauce and paprika in place of it. The brand of mushroom powder I use in the USA before is "Umami" but there should be cheap mushroom powder alternatives on Amazon. So have a look for those x as for the blender, use smaller amounts to do the combining 😉
Lol I hear ya! wish someone would make it and I'd buy from them 😂 Don't make it all at once here's how u do it... This process in all can take me 1-2 weeks depending on my schedule Day 1: order everything I need or might be out of Day 2: make 2 batches of the dry seasonings and powders EXCEPT the VWG. Ans make 1 batch of the Membrane which is enough for 2 batches. Seal them and put them in the fridge. Plan to make 1 batch and leave the other batch for a month till next time so it's faster. Day 3: mix the VWG to make the pink ham, and do the blending of the dough (if I don't have the time I might do the blending on another day and just put the dough in plastic airtight in the fridge). Mix them all pieces and separate into clumps which will be ham later. Plastic airtight bag in the fridge. Day 4: take out for 30 mins before so it's soft enough to work with. If it's too floppy or soft remix with a little more VWG. NO NEED to re blend. Do the hand mixing with the butter and Membrane form the hams tightly, wrap them individually. (usually I don't have time to cook them the same day but for best results cook within 1-2 days or the wrapped ham can become a bit softer and need rerolling into a log) Day 5: heat up the pan and cook them either steam or in ham bath. Leave to cool Day 6: i may or might not glaze them. This is the lazy way to do it but it works for me my available energy and time
Hey Johanne, the broth actually gets in there too. When you take it out you have to give it a few seconds for the liquid to make it out of the crevasses.
I promise you it does get in there! When you take it out the brine you have to hold it there while it drains out! It's basically water it's gonna get in there of course Paul. Please don't argue so hard when you've not done it yourself. Plus the brine is delicious to use in other recipes. Thanks for watching all the same. I hope you try making it. BTW I later discovered you can also steam it. Just make sure you get the consistency and the tearing right, and roll it good and tight!
I'm sorry, but it doesn't make any sense to put a completely sealed package to simmer in a broth. Between the aluminum foil and and the aluminum pot, you're making a tasty aluminum broth, which could be very bad from your brain and your health in general. It was painful to watch, because I could never eat something made that way. I'm not trying to put you down, but it's something you should change. The rest of your method seems fine.
I agree with the pot, and upgraded all of my cookware shortly after taking the video. I also no longer use foil. Only baking paper and cheesecloth. However where I disagree with you is about the flavor from the broth. It certainly does get in there and improves the flair of the ham. and when removing them you have to drain them off. You can also steam this ham and forgo the slow boil entirely too ☺ Thank you so much for commenting and sharing your thoughts it's great that the community can share insights and help one another. I hope someone else reading this comment will pick up some tips too
@@VeganDelicious Thank you for your reply. I'm so glad you upgraded your pot and your method. You're right, I guess some of the broth gets into the package, but it seems like more would get in with the cloth and baking paper. If I were to make this, I'd probably try skipping the baking paper and see how it goes. I don't use cheesecloth when I've simmered seitan, but a handkerchief and twine. It's a bit less porous. In any case, your vegan ham looks great. Would love to see an updated video sometime. Best wishes.
Thanks so much for the reply sorry I missed it till now. Baking paper is important because otherwise it will stick to the cloth. And honestly steaming is a great option I do it most of the time now
I grew up eating ham, bacon and all sorts! Have you tasted that stuff? The memory (20+ years ago) is worth replicating 😂 Some vegans won't eat anything like this and it repulse them... I'm just not that kind of vegan 😉
I'm a lifelong vegetarian (69 yrs). But most all entrees recipes are carnivore based. Having meat alternatives allows me to adapt almost any recipe that is carnivore. What's funny is, I've never served a meat alternative dish to a carnivore that they didn't devour and say it was better than meat! My significant other is a strapping manly meat eater, but, when I make my dishes, he happily devours them. Because it tastes good!
So true! Whenever you serve them something vegan or vegetarian they tent to only want to eat that, I've had to police my vegan food at events to ensure vegans got some 😂
You obviously don’t ..get it maybe? The pig is pretty smart and awesome! Why not have a version for people whom do not want to slaughter a fantastic animal!
Please LIKE, COMMENT, SUBSCRIBE help my baby channel - this is my first Cooking Tutorial.
TIMESTAMPS:
00:00 Introduction (Vegan Ham Homage)
01:40 White Starchy Ingredients List ****
02:38 White Starchy Membrane (making)
06:52 Optional White Fat
07:07 Pink Ham Ingredients **** (4 cups VWG)
07:41 Making Pink Ham
13:17 Ham & Membrane Combining
16:01 Magic it looks like WTF/real Ham
21:07 Ham Bath Simmering Broth Ingredients List ****
23:33 Wrap Your Ham
27:28 Ham Bath (2.5 hours)
29:43 Glaze Ingredients ****
32:18 See The Results
35:17 Glaze Your Ham
36:56 Roasting Instructions (30 mins)
37:27 Eat Your Vegan Ham
39:10 More Slicing Ham P*rn
39:28 Thanks for Watching
I really hope you like it and make it - share your experiences please if you do make it!
It seems like ALOT of work ! To put in for one dinner entrée . But if it can get us off of the swine ! And bring down our numbers ( blood pressure , cholesterol and A1C/glucose) within a healthy range . I say IT'S WELL WORTH IT‼️Thank God for people like you 🙏. Who take the time . To share what they know . To be a blessing to others 🎉🎊🎁🤜🤛👏👏👏👏👏👏 ! I'm glad I found your channel . Keep bringing the great content ✅️😉👍💥💯
Updated: Tips for those making it...
* MAKE SURE THE HAM IS TIGHT before you cook it. If it's too 'loose' and you didn't bring the dough together well enough it will not be dense for good slicing.
* Your dough should look like mine - it shouldn't be floppy, soppy and uncooperative. If it isnt right as a dough, it won't be right as a ham. Fix it before you cook it.
* Best to KEEP REFRIGERATED before you wrap it in the parchment and foil for the Ham Bath
* 12 hour resting & refrigeration works great you don't need longer for the effects I showed
* If well wrapped you could keep the raw uncooked one in the fridge for 1 week to 10 days. Keep in the coolest part of your fridge - don't move it around, and make sure each portion is individually tightly wrapped and is air tight in individual freezer bags/plastic/ziplocks
* Make sure it cools before unwrapping, and cools again before slicing after glazing
* Make sure your pink liquid looks like mine before you add it to the VWG
* I would use a little less salt than I mentioned in the broth, as it boost the saltiness a lot with the long cook time. Do not use an aluminum or thin pot - it cooks a long while and the aluminum will seep into your broth and ham.
* Save the leftover broth for soups, your next ham or seitan adventure. Or, instead of water in cooking rice, pasta whatever
* Make sure your broth/ham bath only ever bubbles a little DO NOT make it run too hot. It should never boil - your ham will explode! Better cook longer on low-medium than fast and ruin it on medium or high.
* If your ham explodes or busts out of the wrapping - it's because your fire is too high. If this happens take it out, give it an hour to cool, re-wrap it tight - use more twine/sting. Do not unwrap it before you re-wrap. Use double foil folded to have a stronger bond, and wrap that bad boy with string including on the longest end. continue the cooking on lower for whatever time was left in your cook - like 1 hour more if you were already 1 hour in. Make the broth hot then turn int down to low medium - don't keep it fully covered as that heat will build up. Put a wooden spoon above the pot to prevent it over-boiling and to rest your pot cover on so theres enough air for it not to boil over.
* If you're making double the portion and no white fatty later this is the best points for that:
- make 2 different pink ham liquid mixtures and mix both batches separately I think the extra salt and other ingredients alters the structure and it's harder to get what I showed.
- You can retain the same proportions for the white membrane because there is already double of that in the recipe shown (if you aren't making the white fatty optional that is in the video.
* if all seems to have gone wrong for some reason - don't panic!
PRE-COOK BLUNDERS: throw it in the fridge overnight and then come back for rescue mission the next day - you'd have given the gluten time to develop and it's easier to rescue then with more membrane, more butter, a little more VWG (1/2 a cup at a time - don't go wild)
POST-COOK BLUNDERS: It didn't turn out right..
- if its too soft and floppy you either didn't cook it long enough or with enough heat, or the dough was wrong before you cooked it and it didn't look like mine - in that case - it'll still be good, just not great, throw it in the oven and then cut slices for sandwiches it's ok to not be perfect ;)
- If it is loose and not getting a dense slice, then you might not have wrapped it tightly enough or not rested/refrigerated it before you wrapped it for the Ham Bath. It's still good - taste it. Learn from it and rewatch the vid next time xx
Enjoy Tips:
* Slicing it cold is a awesome cheat code for perfect thinner slices. I didnt cut it cold in the video
* You can skip the roasting and glaze stage if you slice and brush lightly with oil each slice then fry or airfry on high for 3 mins or till golden. Don't nuke it - it might turn to crispy bacon style if overcooked too long with oil, or rubbery if overcooked without without oil.
Happy making, share any questions - I will answer!
Wow, I have never seen a texture like this in other vegan recipes even on big YTube channels. This channel is massively underrated.
Wow, thank you! I'm honored!
I did it yesterday. I couldn't resist to slice it. OMG the texture is out of the world! Just the sound of it slicing is amazing. I have done some twists tho, used less coconut oil, I replaced the chickpeas flour with pea protein (3/4 cup) and steamed for 2.5hours. the result is amazing I can't wait to make the French dish "palette à la diable" with it, which is basically pork in lots of mustard 😅! I ended up with 2.5 kg of ham I wasn't ready 😂
Marie!!! I'm soooooo pleased to hear that!! Please please POST about it so i can see - do you have facebook?? I'm so delighted you had such similar results. It really is a forgiving recipe, and yea, you'll be eating that for a month!! ONE set of work and sooo much yield!
Awesome
I was wondering if i could steam this. I always mess up with the broth way but I think I'm going to try both lol
Yes you can definitely steam it! Just wrap it well, parchment, foil and cheesecloth or a tea towel, then use string
I've been vegetarian all my life (69 yrs). I like vegan, but just don't have the time to commit to it. I have used meat alternatives all my life too - Worthington Foods, Loma Linda and Morning Star Farms. But, now that true commercial buyout has happened, the product has shrunk in half and prices have doubled. Recipes changed too. Time to expand my homemade versions of meat subs and timing couldn't be better! All you talented vegan food bloggers have been perfecting your recipes and I'm impressed and grateful. I also like knowing every ingredient thats in my food. This recipe looks quite time consuming but really good! Can this be frozen? If so, I will attempt this.
Hiii thank you so much for reaching out! And YES it can be frozen and kept well. Lasts great for even a month or two.
I personally dont have much time so I make it bit by bit. I know you won't regret it. It's worth it. Natural, none of the horrendous evil ingredients and price gouging.
Appreciate you reaching out again xxx
Can I freeze slices after I cook the “ham baby” in the broth? Just wondering, I’m the only one in my family who is vegetarian. So I’m not sure how long it would take me to consume the entire ham.
I don’t really like commercial meat substitutes because the ingredients arent healthy, and there are a lot of additives. I’m interested in trying something new. Your video is really helpful.
Hey I'd suggest finish the cooking make it 💯 cool and then roast it and slice. If you don't wanna roast then sure you can, but you will need a little bit of grease proof paper between each slice or they may stick. Can't wait to hear of your hammy adventures
GIRL! Mind is blown! OMG I can't wait to try this!
awe! Thank love!! Can't wait till you do! Holla
This is so cool! Awesome work. Looks amazing. Love that we keep trying new things and finding great ways to make this ham!
Thanks so much Mike, I really appreciate it! Hope you get a chance to try it. I did prefer the pink only version and resting for 12 hours only. Vs 36 hours and the one mixed with whitem the pink only was more smooth
I cannot believe how amazing this looks!! I can't wait to try it
It's so good! Ik ow you will! It never disappoints
You're littearaly a life saver. I got new blender today 1400 watts and I was going to try the wtf method and was scared lol. I saw tons of recipes before I stumbled upon yours . Thanks a ton
Ah wow thanks hun, I'm. So glad or you... New blender is like 🤌
If you blend the vwg as I did with a little of the Membrane or oil with it. And keep a feel/touch on your blender to ensure it doesn't overheat ♥ 💜
BY POPULAR REQUEST - I've added the Recipe to a printable document!
**CHECK OUT THE RECIPE - WRITTEN IN A DOCUMENT***
➡ tinyurl.com/RoseGameChangerHam ⬅
Oh wow you are an amazing talented person. That looks really delicious. When you were just showing the end I was just thinking that would be good if you could do peppercorns on the outside of the ham roll and super thinly slice it to make it like a peppered ham or prosciutto. Thanks for a gorgeous recipe. 🙋👍💛
Thanks that's a great idea! I would refrigerate it first before super thin slicing, but yeah! Imagine some cracked black pepper?! 🤤
Wow you really went all out!! Great process to watch, I enjoyed your enthusiasm.
The texture looked so accurate, especially the way the cuts mark the slab. It was so juicy too. Would like to see it fried up, whenever I tried gluten frying experiments it tends to bubble up.
Cooking experiments have been the best part of going vegan.
Good stuff
This didn't bubble I think because it was well. Cooked and glaze roasted. Lowish heat, good oil (cast iron pan if you have it) if cooked enough can taste like crispy. Bacon
Only crisp it on one site. The other side turn it over then turn off the heat. It's more cooked than it appears 🥓
I am truly amazed!!! You cracked the code!!! Looks like real ham!!! Can't wait to try this!
Thanks Tituz! Can''t wait to hear how you get on!
This really is impressive. When I started watching I said to myself that it was too many ingredients for me but looking at the final product I might just try once.
You gotta try! The ingredients mix is 💯 for the porky flavor ♥ 💜
turned out amazing!! so delicious
Did you get to make it yourself
Wow! That looks so good! 😋
Thanks so much! Appreciate you watching and hope you get a chance to try it yourself! It was really delicious and multi functional
Yum! Need to have this for my Winter Solstice feast!
That would work sooooo well!
This looks amazing. I hope at some point you get a tripod for your phone though. This was a little tough to watch. Excited to see more of your recipes!
Yeah I'm getting one next week along with a light! I never intended to be a youtuber, but I'll be upping my video quality really soon xx
Thanks for showing how it's done, looks delicious, nice job.
So welcome - yes I believe in real tutorials vs just short cooking videos leaving so much space for interpretation. I appreciate you xxx
I love this! Any chance you can post the written recipe? If you did, I missed it.
Thanks! I'll update you when it's done ;)
Amazing work ! Loved the video 🤌🏻🌱
Thanks so much Julian, I'm a little shy & nervous about building a cooking channel. So your feedback is really appreciated. Hope you can try it yourself x
My husband has been wanting turkey ham but jenny o stopped selling it so... I'm going to try this.
Thank you for sharing this!
Sooo welcome! If you use half the membrane with just VWG and don't mix it with the pink part, it makes a convincing turkey ham. Follow the same methods as shown. Just don't mix with the pink. I'd add a little celery salt and a vegan chicken bullion cube to the mix if possible
this is great can't wait to try it for myself :) thanks for sharing
Thanks so much for checking it out! You won't regret it, I promise! 🍖🥓
wow, that's alot of work!....thanks for all the effort and really look forward to trying it :)
Thanks Patrick!!! It looks a lot - but honestly if you make a big enough batch you only have to do it 12 x a year for vegan ham all year round - plus it tastes better and is cheaper and cleaner than shop alternatives
@@VeganDelicious again, really excited to try the recipe...just went out today and got most of the ingredients and am just waiting for the rest to be delivered by Amazon...hooray! 🤗
@@ppineault that's GREAT! so excited for you! ♥ 💜 ❤🔥 Trust the process! And please read my other long comment with important tips about making it
I would not have the patience to make that, but it looks awesome
Lol honestly I don't either sometimes. Sometimes I make it over a week little by little. The lazy/busy way. Thank you for the comment you're amazing 💎
looks good
It tastes even better than it looks ♥
On nom nom. New subscriber here, keep up the good work 👏👏
Thanks sooooo much! I appreciate you! I will keep posting because hubby and I eat so well and it's time to share my favorite recipes and experiments to try ♥
How much flavor really gets through the foil and parchment paper? Is there actually a point to seasoning the boliling liquid so much in this method? Can you use something like cheesecloth instead to allow the flavor to penetrate?
Absolutely! I would actually say use softened (just wet soaked for a free mins) napa cabbage leaves (Then you get the veins pattern) and THEN the cheesecloth and then foil.
The broth flavor does penetrate for sure even with baking paper.
Check my other comment on cooking tips if you plan to make it. You don't need quite as much salt in the broth, but you wi taste the flavor for sure
Looks great 😊 AMAZING JOB ❤
Thank you Cheryl !! 😊 Thanks for checking out my vid x
Thank you so much for the detailed video. I will be trying this out this week. 😋 I hope mine turns out as good as yours, it looks amazing! 🤩
I thank you so much for your comment Sabby! I'm sure it will be great. I'm planning to do an update video with some tips and the questions I have gotten the most- here's a few key points...
* MAKE SURE THE HAM IS TIGHT before you cook it. If it's too 'loose' and you didn't bring the dough together well enough it will not be dense for good slicing.
* Make sure it cools before unwrapping, and cools again before slicing after glazing
* 12 hour resting works great you don't need longer for the effects I showed
* Make sure your pink liquid looks like mine before you add it to the VWG
* I would use a little less salt than I mentioned in the broth, as it boost the saltiness a lot with the long cook time
* Make sure your broth/ham bath only ever bubbles a little DO NOT make it run too hot. Better cook longer on low-medium than fast and ruin it on medium or high.
Thanks for adding all the additional tips. I've had bad seitan experiences with broth too hot, oven too hot with seitan explosion. I tend to use my instant pot now and always get fairly good results, I wonder how this would work in the instant pot. I might split the recipe in two, cook one on the stove top like yours, and one in the instant pot and I'll report 😊
Eek - well yes please do let me know. Slow and low is the plan. Also wrap it tight!
@@VeganDelicious I am planning on making it this weekend, so I will post my results on the seitan group and tag you 😊
@@sabbygoldsack8743 sounds GREAT! I should be online most of the weekend and will check periodically. remember to read over the tips I added again.. and JUST HAVE FUN WITH IT
mouthwatering.
Thank you love xx it's insanely goo's and worth the effort
I just discovered this video. What seems missing, in terms of instructions, is the step where you mix the pink liquid with the VWG. In the video there is a moment where I hear, 'This is 4 cups of VWG and 1 1/4 cups chick pea flour...'. Then we see the stand mixer works the pink mixture with the flours. Then you are mixing individual batches with the blender. But I don't see this within the instructions that are attached. My experience with both VWG AND WTF is that this is precisely the moment, and precisely the detail in getting the correct 'texture'. The amounts of seitan and the time working it and the time steaming it can either produce that lovely soft result, or it can be that weird spongey/chewy result. So, I'll digest the information and see if I can figure it out to try the technique. I've tried Bold Vegan Flavor's simplified version with good results (thanks for honoring those who have gone before!). And I appreciate your hard work in helping those of us who want a good ham result! I'm not sure this is much simpler, but I do appreciate the effort, as having a good final product that reduces any amount of factory farming is a win! Congrats on your first cooking video. If I'm able to make the ham and have a good result, I'll post an update. THANK YOU!
Hi I'll try to tackle your question. I'm making some ham RIGHT NOW. And just about to do the vwg mixing part so let me read this again and just make a video to explain it for you xx
@@VeganDelicious Thank you! I'm always excited to try a ham recipe. I live near a pork processing plant and the livestock transports break my heart. I like to share cruelty-free foods with my friends and neighbors so I'll keep watching for updates on your recipe. Thanks!
Almost finished the video wait a sec
Pig saver ham, I love that name, I hope this product has saved some pigs out there even if its like 2% difference
Thanks for your comment Tiki
Im really interested in making this, but I already fail at understanding the ingredients for the membrane 😅 what does the (sub belong to? 😅 How much flour (cassava, tapioca starch etc) is actually going in it? 😅
Chek out the pinned comment, I attached a printable recipe. Can you see that? Let me know if you have more questions after you've checked it
Great Job!
Thanks so much Violet, can't wait to hear that you've tried it
Looks really good, on the ingrediants for the white membrane it lists "Casava Flour" this isn't all that common in the UK (certainly not where I live) is there something I could substitute for this?
Hi, yeah casava flour and tapioca flour are from the same plant. But the casava flour has more of the fiber than the tapioca flour. I'd say more tapioca flour and maybe a little chickpea flour amounting to the same replacing the casava flour for these too should five starch and substance
I didn't have fumaro but I have a hickory smoke seasoning which is reddish in color and wondering if I should use it in the starchy mixture since it will no longer be white. Also I don't know if mine is stronger than fumaro but it is very strong 3 tbsps seems like too much. What do you think?
Don't use it in the starch, use it in the pink. And go for 2 tablespoons as a compromise. I'm so grateful for you watching and doing the recipe. I promise you'll love it ♥
I never saw what you used for the red color, beet juice or beet powders? Also will you please give us the ingredients in an easier form please. Example written. Out? Will view this multiple times, in hopes of getting all your instructions. Thank you so much!
sorry for the late reply, i used red food dye. You can get vegan type where you are. I think you can use beet powder as an alternative but need to mix it with citric acid (powder) to retain the color as it can grey/brown after cooking. I use the dye as it stays true to what I make as dough. The other thing is you can use 2 little batches of dough with less and more dye to have 2 different pinks in it - makes cool marbeling effect
Great job! I believe you could use a flour wash if you don’t have the vital wheat gluten. What do you think?
You could but it's a whole different method. Look up "pig saver ham" for the way to do it. For this recipe the vital wheat is the shortcut to prevent all the washing and work that the WTF method requires.
Also, the seasoning would have to be applied at a certain point for it to be retained
Thank you so much! I just love eating green it makes such a difference.
I Cant have gluten has anyone tried this recipe with gluten free flour? This look so good!
Hey there, sorry about your gluten intolerance. This recipe wouldn't give the same results without gluten because the VWG flour used creates a meaty texture. However, flavorwise you can still create the taste. Instead of cooking it as shown (because VWG needs that cook time), instea try with a mixture of flouRS including chickpea flour. and simply spread it on a tray to roast it gently. See what you can get from that. Good luck DC
@@VeganDelicious Wonder if soy curls mixed with the chickpea flour would give a better more meaty texture than just the gf flour alone?
Soy could help, maybe with Tofu, chickpea would be needed and corn starch to hold. But I can't see it coming out as seen here. Still, it's worth a try xx
I have to ask.. Wrapped in Greaseproof and two sheets of Metal Foil. HOW does the broth get into the Ham? The Glaze i get but what is the point of boiling it in the broth if the broth cannot get into the ham? surely just steaming or boiling in water and producing a glaze would do the job.. I am confused.. It looks great and you have put a lot of work into it but this 'little' point is making my teeth itch..
Hey, thanks for the question... Look honestly the broth DOES get through the paper. And foil. The wrapping is essential to keep it tight so if you prefer you could steam it with just some basic water too. The saltiness of the broth is nice on the outside too, but it's so thing you can play with Chris... Have at it and lmk if you have any questions along the way
Why do you flavour the broth if none of it comes into contact with the ham as it is wrapped so tightly in the paper and foil?
Hi thanks. Some water seeps into the wrapping actually. When I pull it out I have to let a bit of that drain off first
What that rice paper wrap?!?!
Yes it sure is, creates a nice jelly-like stable texture
❤❤❤❤
Thank you xxx
Hello, how do we access your Google doc for directions? Your ham looks amazing. I am very much interested in trying to make it.
Hi and thank you ☺ there's a link to it in the pinned comment. It's printable. I also made another vide a couple weeks back showing the mixing process of the vwg, it might be of interest to so check that out.
It most certainly is delicious 😋 can't wait to hear you report back 🤗
Hello,
I am having difficulty finding your pinned comments for directions. I did watch your updated video but I had difficulty understanding the process.
Hi I'm sorry I didn't see this comment did you find it?
It's in the description box. Sorry again for the delayed reply
wan ted something like this for a long time gonna try
So glad to hear that Gerry. I know you'll love it- appreciate you watching the video. Can't wait for your results
👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
Awe thanks so much my fellow foodie!
Would be cool if this was manufactured and put in freezer or refrigerator rolls to buy
I know hun! At least you'd know it was from safe source! Maybe one day. But till then, have a cooking party with your vegan friends and spread the work xx
What’s the point of a flavoured broth when it’s wrapped tightly in tin foil? 🤔 how is it still giving flavour to the seitan?
And this looks fantastic, great work!
Hehe you're not the first to ask this question... Trust me it's water it gets in there AND it's delicious for use in other recipes. But you can also just as easily wrap this in grease proof paper then cheese cloth and simply steam it negating the bath completely 💜
How long does it stay fresh? Can you freeze it?
Yeah I make it and freeze it's perfectly fine. My fridge is good quality so actually it lasts in the fridge for a couple weeks wrapped up well. Freezing I would say even 1-2 months would be fine.. But I can't see you letting it last that long. It's tooooooo tasty
Do you freeze it already cooked and glazed? Sliced?
Yea. Freeing it whole or sliced after you cook and glaze roast it is best. Use grease proof paper between the slices if you won't use much. Or just make smaller hams so you can take 1 out per week
Do you know how much the finished product weighs?
Not sure but heavier than when it was uncooked for sure! Maybe 1 piecw will be close to 1 kilo, like a bag of sugar
@@VeganDelicious sick, ty. I got all the powders + spices measured out so I can make 1/4batch (it's just me eating anything I make)
I'm so proud of you! Let me know how you get on
@@VeganDelicious i made it last night! My pot is pretty small so it made two ~2.5lbs hams. The texture wasnt quite like in your video, i think my wsm was too dry to start and i got impatient and didnt rip it enough either. Its still good, but i would say its on par with grocery store vegan deli slices. I pan fried the slices in the glaze as well since my oven is broken.
Spices wise this recpepie is incredible! I got like 2 quarts if the best vegan broth ive ever made out of it and the glaze is DELICOUS.
I might toast all my powders first next time so i can sample the dough throughout to check on the taste texture
Im also too broke for mushroom powder so I used microwaved instant yeast(microwaving kills the yeast so it doesnt make the dough rise) and a fresh oyster mushroom.
Im really excited abt this recepie. Im definetely making it again
My blender was also not too happy with me so next time I'll use my food processor lol
Hey! We'll done! I think the reason the texture was so different is if you didn't give the dough time to rest. Next time you make it,give it 24 hours xx. The riping definitely helps the texture as does achieving a very tight roll and keeping it tight when wrapping it before the cook xx
I can't vouch for the use of yeast. IMO it might make it ready even though you killed it. Instead use a mixture of salt, garlic powder, soy sauce and paprika in place of it. The brand of mushroom powder I use in the USA before is "Umami" but there should be cheap mushroom powder alternatives on Amazon. So have a look for those x as for the blender, use smaller amounts to do the combining 😉
i, just want you to sell i one do not have time to make it LOL!
Lol I hear ya! wish someone would make it and I'd buy from them 😂
Don't make it all at once here's how u do it...
This process in all can take me 1-2 weeks depending on my schedule
Day 1: order everything I need or might be out of
Day 2: make 2 batches of the dry seasonings and powders EXCEPT the VWG. Ans make 1 batch of the Membrane which is enough for 2 batches. Seal them and put them in the fridge. Plan to make 1 batch and leave the other batch for a month till next time so it's faster.
Day 3: mix the VWG to make the pink ham, and do the blending of the dough (if I don't have the time I might do the blending on another day and just put the dough in plastic airtight in the fridge). Mix them all pieces and separate into clumps which will be ham later. Plastic airtight bag in the fridge.
Day 4: take out for 30 mins before so it's soft enough to work with. If it's too floppy or soft remix with a little more VWG. NO NEED to re blend. Do the hand mixing with the butter and Membrane form the hams tightly, wrap them individually. (usually I don't have time to cook them the same day but for best results cook within 1-2 days or the wrapped ham can become a bit softer and need rerolling into a log)
Day 5: heat up the pan and cook them either steam or in ham bath. Leave to cool
Day 6: i may or might not glaze them.
This is the lazy way to do it but it works for me my available energy and time
If you are totally sealing the log, why are you using a soup style broth to cook it in…….
Hey Johanne, the broth actually gets in there too. When you take it out you have to give it a few seconds for the liquid to make it out of the crevasses.
Dont you feel guilty putting all those pigs out of work 😂❤
I've thought long and hard, talked to my priest, journalled to think it through... 🤣🤣🤣🤣😂
Aaannnd...
Naaaahhhh my conscience can survive it 👏🏾
Вот бы мне кто такое приготовил
да! Разве это не было бы чудесно!
That's nonsensical. You wrapped the hams in foil and cooked them in "brine sauce", but there is no way for that brine to get to the hams.
I promise you it does get in there! When you take it out the brine you have to hold it there while it drains out! It's basically water it's gonna get in there of course Paul.
Please don't argue so hard when you've not done it yourself.
Plus the brine is delicious to use in other recipes.
Thanks for watching all the same. I hope you try making it. BTW I later discovered you can also steam it. Just make sure you get the consistency and the tearing right, and roll it good and tight!
I'm sorry, but it doesn't make any sense to put a completely sealed package to simmer in a broth. Between the aluminum foil and and the aluminum pot, you're making a tasty aluminum broth, which could be very bad from your brain and your health in general. It was painful to watch, because I could never eat something made that way. I'm not trying to put you down, but it's something you should change. The rest of your method seems fine.
I agree with the pot, and upgraded all of my cookware shortly after taking the video. I also no longer use foil. Only baking paper and cheesecloth. However where I disagree with you is about the flavor from the broth. It certainly does get in there and improves the flair of the ham. and when removing them you have to drain them off.
You can also steam this ham and forgo the slow boil entirely too ☺
Thank you so much for commenting and sharing your thoughts it's great that the community can share insights and help one another. I hope someone else reading this comment will pick up some tips too
@@VeganDelicious Thank you for your reply. I'm so glad you upgraded your pot and your method. You're right, I guess some of the broth gets into the package, but it seems like more would get in with the cloth and baking paper. If I were to make this, I'd probably try skipping the baking paper and see how it goes. I don't use cheesecloth when I've simmered seitan, but a handkerchief and twine. It's a bit less porous. In any case, your vegan ham looks great. Would love to see an updated video sometime. Best wishes.
Thanks so much for the reply sorry I missed it till now. Baking paper is important because otherwise it will stick to the cloth. And honestly steaming is a great option I do it most of the time now
Awesome Job!!! I can't wait to make this. Thank you for the video. Keep up the great work!
thanks Diana, appreciate you watching. You won't regret it - it's really delicious! Check my comment for more directions and tips
If veggies were so good then why do vegans always want to make them taste like meat?
I grew up eating ham, bacon and all sorts! Have you tasted that stuff? The memory (20+ years ago) is worth replicating 😂
Some vegans won't eat anything like this and it repulse them... I'm just not that kind of vegan 😉
I'm a lifelong vegetarian (69 yrs). But most all entrees recipes are carnivore based. Having meat alternatives allows me to adapt almost any recipe that is carnivore. What's funny is, I've never served a meat alternative dish to a carnivore that they didn't devour and say it was better than meat! My significant other is a strapping manly meat eater, but, when I make my dishes, he happily devours them. Because it tastes good!
So true! Whenever you serve them something vegan or vegetarian they tent to only want to eat that, I've had to police my vegan food at events to ensure vegans got some 😂
You obviously don’t ..get it maybe? The pig is pretty smart and awesome! Why not have a version for people whom do not want to slaughter a fantastic animal!
Vile 🤮🤮
Lies! 😂 You don't even bother me! My food is amazing 😂
But It's NOT BLOODY Ham 🤣
Ham is cured pig flesh this isn't.
It's reslly that simple.
😂 You easily identified what was stated in the thumbnail. Congratulations 👏🏾 😂
You must feel guilty putting all those pigs out of work poor little pigs 🐖🐷
Out of "work" lol you mean death.. Nah I have no guilt on that 😂