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.
- 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)
- 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!