Game Changer Vegan Ham with VWG NOT WTF – Faster than Pig Saver Ham| Cooking Tutorial
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If you’re vegan and craving a cruelty-free, non-processed vegan ham… Then look NO FURTHER! This is made with Vital Wheat …
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TIMESTAMPS:
00:00 Introduction (Vegan Ham Homage)
01:40 White Starchy Ingredients List **
02:38 White Starchy Membrane (making)
06:52 Optional White Fat
07:07 Pink Ham Ingredients ** (4 cups VWG)
07:41 Making Pink Ham
13:17 Ham & Membrane Combining
16:01 Magic it looks like WTF/real Ham
21:07 Ham Bath Simmering Broth Ingredients List **
23:33 Wrap Your Ham
27:28 Ham Bath (2.5 hours)
29:43 Glaze Ingredients **
32:18 See The Results
35:17 Glaze Your Ham
36:56 Roasting Instructions (30 mins)
37:27 Eat Your Vegan Ham
39:10 More Slicing Ham P*rn
39:28 Thanks for Watching
I really hope you like it and make it – share your experiences please if you do make it!
I am truly amazed!!! You cracked the code!!! Looks like real ham!!! Can't wait to try this!
I love this! Any chance you can post the written recipe? If you did, I missed it.
Updated: Tips for those making it…
* MAKE SURE THE HAM IS TIGHT before you cook it. If it's too 'loose' and you didn't bring the dough together well enough it will not be dense for good slicing.
* Your dough should look like mine – it shouldn't be floppy, soppy and uncooperative. If it isnt right as a dough, it won't be right as a ham. Fix it before you cook it.
* Best to KEEP REFRIGERATED before you wrap it in the parchment and foil for the Ham Bath
* 12 hour resting & refrigeration works great you don't need longer for the effects I showed
* If well wrapped you could keep the raw uncooked one in the fridge for 1 week to 10 days. Keep in the coolest part of your fridge – don't move it around, and make sure each portion is individually tightly wrapped and is air tight in individual freezer bags/plastic/ziplocks
* Make sure it cools before unwrapping, and cools again before slicing after glazing
* Make sure your pink liquid looks like mine before you add it to the VWG
* I would use a little less salt than I mentioned in the broth, as it boost the saltiness a lot with the long cook time. Do not use an aluminum or thin pot – it cooks a long while and the aluminum will seep into your broth and ham.
* Save the leftover broth for soups, your next ham or seitan adventure. Or, instead of water in cooking rice, pasta whatever
* Make sure your broth/ham bath only ever bubbles a little DO NOT make it run too hot. It should never boil – your ham will explode! Better cook longer on low-medium than fast and ruin it on medium or high.
* If your ham explodes or busts out of the wrapping – it's because your fire is too high. If this happens take it out, give it an hour to cool, re-wrap it tight – use more twine/sting. Do not unwrap it before you re-wrap. Use double foil folded to have a stronger bond, and wrap that bad boy with string including on the longest end. continue the cooking on lower for whatever time was left in your cook – like 1 hour more if you were already 1 hour in. Make the broth hot then turn int down to low medium – don't keep it fully covered as that heat will build up. Put a wooden spoon above the pot to prevent it over-boiling and to rest your pot cover on so theres enough air for it not to boil over.
* If you're making double the portion and no white fatty later this is the best points for that:
– make 2 different pink ham liquid mixtures and mix both batches separately I think the extra salt and other ingredients alters the structure and it's harder to get what I showed.
– You can retain the same proportions for the white membrane because there is already double of that in the recipe shown (if you aren't making the white fatty optional that is in the video.
* if all seems to have gone wrong for some reason – don't panic!
PRE-COOK BLUNDERS: throw it in the fridge overnight and then come back for rescue mission the next day – you'd have given the gluten time to develop and it's easier to rescue then with more membrane, more butter, a little more VWG (1/2 a cup at a time – don't go wild)
POST-COOK BLUNDERS: It didn't turn out right..
– if its too soft and floppy you either didn't cook it long enough or with enough heat, or the dough was wrong before you cooked it and it didn't look like mine – in that case – it'll still be good, just not great, throw it in the oven and then cut slices for sandwiches it's ok to not be perfect 😉
– If it is loose and not getting a dense slice, then you might not have wrapped it tightly enough or not rested/refrigerated it before you wrapped it for the Ham Bath. It's still good – taste it. Learn from it and rewatch the vid next time xx
Enjoy Tips:
* Slicing it cold is a awesome cheat code for perfect thinner slices. I didnt cut it cold in the video
* You can skip the roasting and glaze stage if you slice and brush lightly with oil each slice then fry or airfry on high for 3 mins or till golden. Don't nuke it – it might turn to crispy bacon style if overcooked too long with oil, or rubbery if overcooked without without oil.
Happy making, share any questions – I will answer!
Thank you so much for the detailed video. I will be trying this out this week. 😋 I hope mine turns out as good as yours, it looks amazing! 🤩
Looks really good, on the ingrediants for the white membrane it lists "Casava Flour" this isn't all that common in the UK (certainly not where I live) is there something I could substitute for this?
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Amazing work ! Loved the video 🤌🏻🌱
This is so cool! Awesome work. Looks amazing. Love that we keep trying new things and finding great ways to make this ham!
Wow! That looks so good! 😋
On nom nom. New subscriber here, keep up the good work 👏👏