Vegan Pineapple Glazed Ham

Name: Vegan Pineapple Glazed Ham
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Ingredients: 2 12oz block(s) extra-firm tofu (drained); 1/3 cup(s) soy sauce ((gluten-free if preferred)); 2 teaspoon(s) garlic powder; 1 teaspoon(s) liquid smoke; 1 (398 ml/ 14 fl oz) can sliced pineapple in juice (juice and slices separated (see notes if using fresh pineapple)); 1/3 cup(s) water; 1/4 cup(s) brown sugar; 1 tablespoon(s) Dijon mustard; 1 cinnamon stick ((or 1/4 teaspoon ground cinnamon)); 4 whole cloves ((the spice) (or 1 pinch ground cloves)); maraschino cherries (optional for topping (check to make sure they are vegan))

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Vegan Pineapple Glazed Ham

Get ready to steal the show at your next gathering with this Vegan Pineapple Glazed Ham – a playful take on the timeless favorite! Smoky tofu ham is baked in a sweet spiced pineapple glaze and decorated with pineapple rings and maraschino cherries for that retro look. With just 10 simple ingredients, this easy vegan ham recipe is a guaranteed hit, whether it's Easter, Christmas, or any occasion calling for a stunning centerpiece.

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Prep Time10

Cook Time1 20

Total Time1 30

Meal Type: Dinner

Special: 10 Ingredients or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Vegan Meat

Tool: Oven, Stove

Ingredient: pineapple, Tofu

Servings: 6

Ingredients

For the tofu:

2 12oz block(s) extra-firm tofu drained
1/3 cup(s) soy sauce (gluten-free if preferred)
2 teaspoon(s) garlic powder
1 teaspoon(s) liquid smoke

For the glaze and toppings:

1 (398 ml/ 14 fl oz) can sliced pineapple in juice juice and slices separated (see notes if using fresh pineapple)
1/3 cup(s) water
1/4 cup(s) brown sugar
1 tablespoon(s) Dijon mustard
1 cinnamon stick (or 1/4 teaspoon ground cinnamon)
4 whole cloves (the spice) (or 1 pinch ground cloves)
maraschino cherries optional for topping (check to make sure they are vegan)

US Customary - Metric

Instructions

Prepare the tofu by draining it, and then patting it dry, and lightly pressing it with a clean towel to help absorb extra water. Use a knife to score a diamond pattern across the surface of the tofu cutting about ¼ inch deep.
Add the soy sauce, garlic powder, and liquid smoke to a sealable bag or container, then add the tofu. Let the tofu marinate for a minimum of 1 hour or as long as overnight in the fridge, flipping the tofu now and then to ensure both sides get marinated.
When ready to roast the tofu, preheat your oven to 375℉ (190℃). Line a small baking dish with parchment paper. Remove the tofu from the marinade and place on the prepared baking dish (discard any leftover marinade).
Bake for 50 - 60 minutes until the tofu is dark golden brown.
While the tofu is baking make the glaze. Separate the juice and the pineapple slices. Set aside 4 pineapple rings for later. Finely chop the remaining pineapple rings. Add the juice, chopped pineapple, water, brown sugar, mustard, cinnamon stick, and cloves to a small pot. Put over medium-high heat, bring to a simmer while stirring often, and cook for about 10 - 15 until thickened. Remove from heat and set aside.
Once the tofu has baked and is golden brown, remove from the oven. Pour the prepared glaze on top, and decorate with the pineapple slices and cherries. Return to the oven and bake for another 15 - 20 minutes until the glaze is bubbling. Remove from the oven and enjoy while hot. Cold leftovers are also delicious.

Notes

If using fresh pineapple: Use 4 thin pineapple rings to decorate the tofu blocks. Then finely chop up 4 - 5 slices of the pineapple to add to the glaze, and use 2/3 cups pineapple juice.

Nutrition

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