As you know from my tagline, I am a carnivore in rehab. While I really miss eating meat, I don’t regret my decision to quit. However, I don’t let any chance to try a meat substitute go by.
As many of you might know, east Asia has a long history of Buddhism. Now, while traditionally, Buddhist monks ate whatever they were offered, the preference was for vegetarian cuisine. Over many centuries with typical East Asian ingenuity and brilliance, many different meat substitutes emerged. Mostly soy based, these “mock-xyz” (substitute xyz for Chicken, Tuna, Ham etc.) are quite tasty and readily available at Chinese grocery stores. It was on a visit to one of these stores that my younger daughter professed a desire to try veggie ham. We bought a two pound cylinder and once thawed and sliced, it was delicious.
Holidays came and the wife wanted to host a traditional holiday dinner. A traditional American holiday dinner, of course, means it has to have ham, turkey or both. Problem was that we are vegetarian – so ham and turkey were out. We solved the turkey problem by buying some Tofurkey. For ham, I went back to the Chinese store and bought another two pound hunk of ham. This time though, I decided to cook it like it was regular ham. I found a recipe for Honey Glazed Ham at allrecipes.com and I subjected the veggie ham to the same directions. It was wonderful. I couldn’t stop eating it at the dinner and for many days afterwards, I had ham sandwiches for a snack.
The daughters craved it again and so a month or so after the holidays, I made it again. It was great the second time around as well. It is really easy to make. Hope you enjoy it.
INGREDIENTS (for a two pound cylinder of Veggie Ham)
1/8 cup dark corn syrup
1 cups honey
1 stick of cinnamon
1/4 cup butter