Vegan Ham (Roasted Celeriac)

5 from 1 vote

Vegan ham made from a whole roasted celeriac, glazed in marmalade and cranberry sauce! Perfect for Christmas and party season!

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: All

Keyword: vegan glazed ham, vegan ham, whole roasted celeriac

Servings:

Calories: 129kcal

Author: Richard Makin

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 °C
1 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.