(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.
still sounds good though 
