Plant-Based Redifarms “Ham”

This vegan ham is a meat-free alternative to classic ham. It’s made with celeriac, a root vegetable known as the unsung hero of the vegetable world. Its knobbly, odd-shaped appearance clearly marks it as celeriac.  The root has a subtle, celery-like flavor, with nutty overtones, these overtones lend to the savory flavors of a traditional Thanksgiving ham.

Ingredients

FOR “HAM”:

• 1 orange (quartered)
• 6 cloves
• 1 bunch of Redifarms Sage
• 1 bunch of Redifarms Rosemary
• 1 tablespoon sea salt
• 3 tablespoons vegan bouillon powder
• 1 large celeriac root (peeled with a vegetable peeler and scored with a diamond pattern with a sharp knife)

FOR GLAZE:

• 3 tablespoons marmalade
• 2 tablespoons cranberry sauce (homemade or store-bought)
• ¼ teaspoon fine sea salt
• ¼ teaspoon onion powder
• ¼ teaspoon ground coriander
• pinch nutmeg
• ½ tablespoon garlic powder
• 3 tablespoons Patricia & Paul Olive oil

Instructions

• Bring a large pot of water to a boil and add the quartered orange, the cloves, Redifarms Rosemary, Redifarms Sage, the sea salt, bouillon, and the peeled celeriac.
• Cover with a lid and boil the celeriac for 30 minutes.
• Preheat the oven to 350 °F
• 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 it from the broth and transfer it to a roasting tin.
• 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 10 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 and enjoy!