Vegan ham made from a whole roasted celeriac, glazed in marmalade and cranberry sauce! Perfect for Christmas and party season!
Finally, a vegan ham recipe for you all! It's also a recipe for everyone who LOVES using veggies as meat substitutes, rather than making your own seitan from scratch! It's insanely delicious and makes such wonderful cold cuts, you'll be serving it with crackers and vegan cheese for days after!
I'll be transparent from the start: this vegan ham is just a glazed, whole roasted celeriac, so don't expect this to taste like an insanely meaty slice of ham. Instead, you'll find it's a simply delicious vegetable centrepiece for your Christmas dinner, Thanksgiving dinner or even for a vegan Christmas party! Intrigued? Let's get on with it!
🧈 Vegan Ham Ingredients
You've got two main elements for this vegan ham: the ham itself (which is made from celeriac) and the glaze, which is responsible for a lot of the flavour!
Here's everything you're gonna need to get started:
- Orange (quartered)
- Sea salt
- Celeriac (aka celery root, peeled with a vegetable peeler and scored with a sharp knife)
- Cranberry sauce
- Onion powder
- Ground coriander
- Garlic powder
- Vegetable oil (or olive oil)
Remember, this isn't the actual recipe! That's down the bottom of the page in the recipe card. So don't panic! All the quantities and the method are down there!
It's surprisingly simple to make a delicious vegan ham! In fact, you can break the whole process down into 4 steps! And that's exactly what I've done below - with PHOTOGRAPHIC ILLUSTRATIONS would you believe!!?
1. Boil the celeriac! The most important part of this recipe is making sure the celeriac is cooked all the way through. This can be tricky as we're keeping it whole, so it's essential to pre-boil it, before roasting. This is also a chance to get some more flavour into the vegan ham, so I like to score a diamond pattern on the top of the raw celeriac to make sure more flavour can infuse.
2. Make the glaze! The glaze is super simple, just whisk together all the flavour bomb ingredients listed above with a few tablespoons of the celeriac's cooking broth. The dominant flavours here are marmalade and cranberry, so we're obvs going for a super festive vibe with this vegan ham!
3. Glaze the vegan ham! Once the celeriac is tender and has boiled for about 30 minutes, it's time to glaze it. Transfer the celeriac to a roasting tin and brush with some of the glaze. Don't use all of it, as you're going to keep glazing the celeriac throughout the cooking process. Remember - more glaze = more flavour!
4. Roast the celeriac! The roasting process can take anywhere between 30-50 minutes depending on the size and weight of your celeriac, so be sure to check the texture of the centre of the vegan ham with a skewer before removing from the oven and serving. Remember, you can also serve cold!
To get an extra thick layer of glazed crust on the outside of your vegan celeriac ham, it's important to keep re-glazing while it roasts. Be sure to remove it from the oven every ten minutes, glaze again quickly and return to the oven!
I like to serve my vegan ham as cold-cuts with vegan cheese and cranberry sauce!
This recipe is simple, but it's also super friendly to a whole bunch of dietary requirements! This recipe is already:
- Gluten Free - I know this will make y'all happy! Just double check that your vegan bouillon powder is gluten free, but other than this, you're good to go!
- Soy Free - Again, double check your bouillon powder for soy products if you're serving this to someone with a soy allergy! But other than this, everyone's happy!
Let me know via instagram if you make any swaps or subs. Did you try using a different veggie? Perhaps a swede or turnip??
🥞 How to Serve Vegan Ham
Oh she's a versatile queen! You ready to see what this vegan ham can do? Let's go!
- Serve it cold and thinly sliced as part of a vegan cold cuts plate. It's perfect with a tangy vegan cheddar like this one from Cathedral City.
- Serve it hot as the centrepiece to your Christmas or thanksgiving dinner! Sliced up and served with roast potatoes, gravy and stuffing is my dream scenario for this vegan ham!
- Slice it very thinly and refrigerate until you need it. I love it in sandwiches with baby spinach, vegan mayo and sauerkraut!
Here's all you'll need to make my vegan ham!
- 1 large pot
- 1 vegetable peeler
- 1 small bowl
- 1 roasting tin
- 1 sharp knife
- 1 pastry brush
🤷♀️ Vegan Ham FAQs
A: This recipe uses a whole roasted celeriac as an incredibly easy and relatively quick substitute for ham!
A: Vegan ham can be served hot or cold! Just slice thinly and serve however you'd like.
A: I'd advise that you slice your vegan ham once cold and store in an airtight container in the fridge for up to a week.
Vegan Ham (Roasted Celeriac)
- 1 large pot
- 1 Vegetable Peeler
- 1 small bowl
- 1 roasting tin
- 1 Sharp Knife
- 1 pastry brush
- 1 orange (quartered)
- 6 cloves
- 1 tablespoon sea salt
- 3 tablespoon vegan bouillon powder
- 900 g celeriac (peeled with a vegetable peeler and scored with a diamond pattern with a sharp knife)
- 3 tablespoon marmalade
- 2 tablespoon cranberry sauce
- ¼ teaspoon fine sea salt
- ¼ teaspoon onion powder
- ¼ teaspoon ground coriander
- pinch nutmeg
- ½ tablespoon garlic powder
- 3 tablespoon vegetable oil (or olive oil)
- Bring a large pot of water to the boil and add the quartered orange, the cloves, the sea salt, bouillon and the peeled celeriac. Cover with a lid and boil the celeriac for 30 minutes. Preheat the oven to 180 °C1 orange, 6 cloves, 1 tablespoon sea salt, 900 g celeriac
- To make the glaze, in a small bowl, stir together the remaining ingredients with 3-4 tablespoons of the celeriac cooking broth. Once the celeriac has been boiled for 30 minutes, carefully remove from the broth and transfer to a roasting tin.3 tablespoon marmalade, 2 tablespoon cranberry sauce, ¼ teaspoon fine sea salt, ¼ teaspoon onion powder, ¼ teaspoon ground coriander, pinch nutmeg, ½ tablespoon garlic powder, 3 tablespoon vegetable oil
- Brush the celeriac with some of the glaze then place in the oven to roast for a further 30 minutes, removing from the oven to re-glaze every ten minutes. At the 30 minute mark, use a skewer to check that the celeriac is soft all the way through. If not, return to the oven for a further 10 minutes or until soft throughout.
- Remove from the oven and either slice and serve while hot or leave to cool and slice thinly for cold-cuts.