Festive Baked ‘Gammon’ with Pomegranate Glaze

Servings: 8-10 with leftovers

Nutritional Information:

Per 100g

Calories 297 Fat 5.1g Saturates 0.8g Carbohydrates 20g Sugars 6.3g Protein 42g Salt 0.89g


For the dry ingredients:

For the liquid ingredients:

You will also need

2 Large Sheets Of Extra Strong Foil
Large Sheet Of Baking Parchment

For the glaze



Place all the liquid ingredients into a large pan and gently bring to a simmer. Turn off the heat. Stir well, cover and leave to cool completely. This can be done up to 2 days in advance and stored in the fridge until needed.


Measure all the dry ingredients into a large bowl and mix well. Strain the liquid mix and add the liquid gradually to the dry ingredients, mixing well to combine the ingredients. Knead the dough briefly in the bowl until it becomes stretchy.


Shape the dough into a rough cylindrical shape and place on top of the sheet of parchment paper. Roll the dough up tightly in the paper to create a sausage shaped parcel. Repeat this wrapping with one sheet of the foil followed by the other, so that you have 3 wrapping layers in total.


Bring a large pan of water to the boil and add the seitan parcel to the water. Turn down to a very gentle simmer and cook for 1 ½ hours, topping up the water as necessary. Once the seitan is cooked, remove it from the water and leave to cool completely in its wrapping. Once cold, refrigerate for at least 8 hours, ideally overnight, or for up to 3 days.


When ready to serve, preheat your oven to 180°C (Gas Mark 4, 350°F). Unwrap the roast and score the top with a sharp knife, making a criss-cross diamond pattern. Decorate with whole cloves.


Mix together the glaze ingredients in a small pan and briefly bring to the boil to thicken. Line a baking tray with foil and place a wire cooling rack on top. Sit the seitan on the rack and slowly pour over most of the glaze, completely coating the roast.


Bake in the oven for 20-30 minutes, basting occasionally with extra glaze.


Serve hot or cold.


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