Go to the Recipe: Glazed Seitan Ham
Anyone make this yet? Comments on taste?
I am going to give it a try for New Years for my wife's family (vegetarian). I am curious about the taste as well. I am guessing they are banking on salty, umami, pineapple and maple to carry your mind to ham. I make a good bit of seitan (differing recipes) and the best you can hope for is recreating the visual, texture, then taste. Because taste can never be mimicked first.
How'd it go?
I'm doing this recipe but using wheat gluten flour. I'm wrapping it in a butcher sock and smoking it, then steaming, then baking. I made the swirl rye and I'm trying to make a roll of deli "ham" to do a ham Ruben or just a grilled ham on rye. Don't know yet. Wish me luck.
