In a large mixing bowl, whisk the 1 ½ cups of vital wheat gluten, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 2 teaspoon smoked paprika.

In a blender or food processor, blend the 1 cup tofu, 1 small cooked beet, 1 tablespoon red miso, 1 tablespoon olive oil, ½ cup tamari, 2 tablespoon vegan Worcestershire sauce, ⅓ cup water, 2 tablespoon ketchup,

1 tablespoon yellow mustard, 1 tablespoon liquid smoke, and 3 tablespoon maple syrup for 1 minute.

Pour the wet ingredients into the dry and stir until the mixture becomes solid. Slowly add more water or wheat gluten if the mixture doesn’t become solid.

Knead the dough for 6 minutes (this is important for texture, don’t skimp on the time). It will become stretchy. Form it into a log and wrap it in foil or parchment paper.

Steam it in a pot with a steamer basket for 45 minutes.

Preheat the oven to 375˚F (190˚C).

FOR THE GLAZE

In a small saucepan, stir the 1 tablespoon vegan butter, 2 tablespoon yellow mustard, ¼ cup maple syrup, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground cloves over medium heat until boiling. Reduce the heat and simmer for 10 minutes, stirring often.

Remove the ham from the foil or parchment and place in a rimmed baking pan (See Note), score the top of the ham (optional) and brush with the glaze.

Bake for 20 minutes. Brush with another layer of glaze and serve.