Tofurkey Ham Roast



Well, well, well, who would think a plant could be transformed into a replica of a ham roast? Not me years ago. Times have changed and lucky for us all, especially those whose hides are stolen to satisfy the cannibalistic palates of humans! Yea! Congratulations to the fine folks over at Tofurkey for this wild success!

Serves about 5 or 6

Preheat oven to 375 degrees

1 lb. 3 oz. box Tofurkey VEGAN Ham Roast, including packet of beer glaze


20 oz. can DOLE pineapple chunks in 100% pineapple juice

1/2 c. dark brown sugar

1 t. salt

1/4 t. black pepper

1/2 t. ground allspice

In an 8×8 inch baking dish place pineapple chunks including liquid from the can, brown sugar, salt, black pepper and ground allspice. Stir well to dissolve spices, then place ham roast in center, moving pineapple chunks evenly around it.

Cover tightly with aluminum foil, then bake in preheated 375 degree oven for 1 hour and 15 minutes.

Remove foil, top with packet of glaze, return to oven uncovered and bake 15 minutes longer.

Remove from oven and let set on board in the dish till ready to slice and serve. Or slice it immediately and submerge what you can in the marinade, turning it every so often.

PRODUCT REVIEW: The netting and plastic wrap on this ham roast was very difficult to remove. When I finally cut the ends off and tasted a tiny piece of the ham that broke off, it tasted and textured like a veggie hot dog. Once roasted the result was quite different.

Although some complained of its dryness I didn’t find this. Perhaps it was because I set it in additional marinade and it had lots of liquid to absorb if it was so inclined. The pineapple went very well with this ham and I would recommend it. I did use the packet of glaze that came with it for the finish, because the marinade wasn’t thick enough. It did however thicken somewhat making it all very tasty.

It had a squeaky feel to the teeth. Had I served it with mashed potatoes that squeak would have diminished. However, I found that the longer it set in the marinade after I baked and sliced it, the less noticeable the squeak.

Once tasted, it was difficult for me to stay away from it – try as I might. Next time I would maybe buy two.

Although the veggie meat seemed quite dense, some hams are like that too and once I got used to it I thoroughly enjoyed the chew.

The color thew me a little bit, since it wasn’t the pink I was expecting, but in the end it didn’t much matter. I could have eaten the whole thing myself. I suggest a larger roast, maybe with a little more fat in it.

Good job though. Great job. Wild!

Notes: I’m not sure if this roast can be frozen, but mine was bought fresh in the deli case.

Steve and I made ham sandwiches on potato buns spread with veg mayo and Ball Park Mustard. Also topped with APPLE CELERY SLAW that went great with it.





Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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