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Christmas seitan-ham

PostPosted: Mon Dec 08, 2008 2:22 pm
by fredrikw
Recipe for a traditional, at least in Sweden, christmas ham. Translated after being cyber stalked and harassed by some crazy finnish guy. ;)

(recipe and images taken from http://www.oxon.se/seitan/recipe.html)

Christmas seitan-ham

Dry ingredients
4.5 dl gluten
1.2 dl soy or chick pea flour
1.2 dl yeast flakes
2 tsp onion powder
1 tsp roasted garlic, alt. one garlic clove
3 tsp salt
0.5 tsp white pepper

Wet ingredients
320 g firm tofu
3.5 dl water
0.5 tbsp soy sauce
2.5 tbsp beetroot juice
1 tbsp vegetable oil

Stock
5 dl water
1 bouillon cube
2 tbsp vegetable oil

Preparation
Mix all the wet ingredients in a blender until you get a smooth sauce. The colour of the sauce should have an intense pink colour (see image below). Add more beetroot juice if necessary.

Mix the dry ingredients, add the sauce and knead to a firm dough (by hand or with a baking machine).

Turn on the oven, 150-175C. Split the dough in half, and put each part onto a greased baking tin large enough to let the dough grow in.

Bring the stock to a boil while the dough is resting in the baking tin. Pour slowly 1/3 of the stock over the dough. Cover with tin foil and place in the oven. Let it bake for 30 minutes, add another 1/3 of the stock, bake for another 30 minutes. Carefully turn the dough over and pour the rest of the stock. Bake the dough for another 30-40 minutes. Remove the dough from the oven and let it cool down under the tin foil.

To get the real christmas ham feeling you should "griljera" it as well. Mix mustard and soy cream, smear on top of the "ham", cover with bread crumbs, and grill it in the oven at 225C, app. 10 minutes or until the "griljering" starts to get a nice brown colour.

I have no idea what "griljering" is in english, but I hope you get what I mean, it's like a crispy crust.

ImageImageImage

PostPosted: Tue Dec 09, 2008 10:10 am
by Fruitbat
is this what we ate during VFW in Stockholm? It was delicious! I don't understand from the recipe what you do with the dough once it is baked and cooled.... is that what you use for breadcrumbs or is the dough an accompaniment?

PostPosted: Tue Dec 09, 2008 10:26 am
by fredrikw
Oh no, the ham we had at VFW 2006 was store bought, this is a recipe for a home made seitan-ham. Seems like a very cumbersome way to make bread crumbs otherwise ;)

PostPosted: Tue Dec 09, 2008 10:55 am
by Hiking Fox
This looks amazing, thanks for posting!

PostPosted: Tue Dec 09, 2008 5:33 pm
by Fruitbat
[quote="fredrikw"]Oh no, the ham we had at VFW 2006 was store bought, this is a recipe for a home made seitan-ham. Seems like a very cumbersome way to make bread crumbs otherwise ;)



ooooooh i see - it all makes sense now :lol: still sounds good though :D

PostPosted: Tue Dec 23, 2008 8:49 am
by JP
ladies and gentlemen,

i am happy to announce that this turned out FUCKING TASTY!!!

Awesome ham - meateaters move over.

(can you sense the first timers exitement?)

Re: Christmas seitan-ham

PostPosted: Wed Dec 21, 2011 11:46 am
by JP
THE TIME IS HERE AGAIN!

Making this tonight.

Re: Christmas seitan-ham

PostPosted: Wed Dec 21, 2011 12:39 pm
by xrodolfox
I need a delivery of this to my house.

Re: Christmas seitan-ham

PostPosted: Thu Dec 22, 2011 8:28 am
by fredrikw
There's a new recipe out for this one, don't have time to translate it now but here is it in Swedish
http://www.vardagsmatad.se/2011/12/08/v ... julskinka/

Re: Christmas seitan-ham

PostPosted: Thu Dec 22, 2011 9:39 am
by tal
Bought some gram flour and am going to give this a shot on Saturday! Thanks for bumping this thread!