Step 1

Combine the vital wheat gluten with the all purpose flour, nutritional yeast, salt, onion powder, garlic powder, smoked paprika, and black pepper. Stir to combine well.

Step 2

In a small bowl, whisk together the warm water, tomato paste, maple syrup, and liquid smoke.

Step 3

Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula. Knead the dough for about 5 minutes, then let it sit for 10 minutes to allow the gluten to absorb the moisture.

Step 4

Form the dough into a ball. Wrap it in a sheet of parchment paper. Then wrap in a large sheet of foil, pressing the sides as you roll. Twist the ends of the foil and bend the twisted end over to secure the foil. Then wrap in an additional sheet of foil. If the foil tears while you are wrapping, you will need a third layer. The seitan expands as it cooks, and you do not want the wrapping to burst during cooking.

Step 5

Steam the seitan for one hour. Halfway through the steaming time, check to make sure there is still plenty of water in the pot. I also turn over the ham at this time to help it cook more evenly.

Step 6

Allow the ham to sit in the foil while making the glaze.

Step 7

Whisk together the soy sauce, brown sugar, mustard and liquid smoke in a small saucepan. Bring to a boil over medium heat.

Step 8

Unwrap the ham and slice it diagonally with a sharp knife in one direction and then in the opposite direction to form a criss-cross diamond pattern on the top of the ham. If desired, insert a clove into each diamond.

Step 9

Place the ham in a parchment lined baking dish and spoon some of the glaze over the top. Bake in a 375° F oven, for 20 minutes, basting with additional glaze a couple of times during the baking.

Step 10

Allow to cool for 10 minutes. Then slice and enjoy.