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.




  • 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


  • 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!

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