1/4-1/3 cup apricot jam depending on how sweet you like it
Caramelized Pineapple and Orange slices, optional
1 pineapple cored and sliced into rings
2 navel oranges sliced into 1/2 inch rounds
1/3 cup cloves for garnish, optional
Mix up all the ingredients to your glaze and set aside. It will be strongly flavored. Play with the balance of flavors to your own taste.
Vegan Ham Roast
Heat your oven to 350 Fahrenheit. In a large bowl stir together the dry ingredients (the first 7 ingredients) until combined.In another bowl stir together all the the wet ingredients (tahini trough vegetable broth) until smooth.
Pour the wet into the dry and stir until a dough forms. I like to do my kneading in the stand mixer with a dough hook but you can knead it by hand as well. If you re using the stand mixer the place the dough in the stand mixer and allow it to knead with the dough hook for 6 minutes on medium speed. I think the texture is much better when I use the stand mixer. It makes for a denser loaf.If you are kneading by hand then you will need to knead for 10 minutes until the dough is super dense and rubbery.
Here is how I got my ham shaped vegan ham. I rolled my seitan dough into a ball and placed it on a square of plastic wrap. I then enclosed it and pulled the plastic tight around it until it was a smooth roast like soap. I then removed it from the plastic, brushed it with 1 tablespoon of the marinade and wrapped it tightly in aluminum foil. The dough will try to expand during baking and I find the more I constrict its “rise” the denser and toothsome the final texture.
Bake for 50 minutes at 350, turning every 15 minutes to ensure even baking. Remove from oven and allow to cool completely. You can store it at this point wrapped in the refrigerator for up to 5 days.
Once completely cool, score the outside of your Vegan ham into a diamond pattern with a sharp knife and insert a clove into the center of each diamond. See photo. Place the roast on a baking pan and surround with sliced pineapples and oranges. Brush with glaze.
Bake 15 minutes at 375 Fahrenheit brushing with glaze as often as possible until fully heated. If you desire a brown exterior the place under the broiler on high for 4-5 minutes. Serve with any extra glaze.
This delicious recipe and photos were created by SunnySideHanne.com, we simply shared it! Please check them out for more great ideas!
Bring Beef to room temp: Take beef out of the fridge 2 – 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with paper towel.
Preheat oven to 240C/460F (standard) or 220C/430F (fan/convection). Adjust shelf so beef will be sitting in the middle of the oven.
Garlic Herb Butter: Mix together.
Roasting bed: Place onion, garlic and herbs in a heavy based oven proof skillet (or use a roasting pan).
Slather 1: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).
Hot oven: Roast 20 minutes.
Slather 2: Remove, spread over remaining butter. Turn oven down to 120°C/250°F (100°C fan).
Slow roast: Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 48°C/118°F in the centre (for medium rare, Note 4). Start checking the internal temp early.
Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 – 30 minutes. Internal temperature will rise to 52°C/125°F (which is medium rare).
Slice beef and serve with Sauce! For a classic high-end Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.
Red Wine Sauce:
Place skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1.5 cups or liquid.
Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more cornflour water mixture if you want it thicker.
Strain into bowl, pour into sauce jug.
Standing Rib Roast – also known as Prime Rib. Use any cut of prime rib – with the bones attached, trimmed and frenched (pictured ie bones scraped clean of meat and excess fat, excess fat mostly trimmed away). OR with bones removed but then reattached by tying it with string, with or without a thick layer of fat. The choice is yours!
Get the best quality you can afford. We don’t have standardised quality ratings here in Australia, but if you can, ski the supermarket and opt for your butcher instead.
Get a smaller piece of better quality beef, rather than a large piece of lower quality!
In the States, prime rib is graded: Prime is best, then Choice then Select. Boneless rib eye or scotch fillet roast – this is just Prime Rib minus the bone.
Cook per recipe but start checking internal temp 30 minutes earlier, as boneless meat cooks faster.
Beef stock/broth – important to use low sodium here otherwise the sauce might end up too salty. If it’s too salty, fix as follows: Add 2 to 3 cups of water and 2 potatoes chopped into 2.5cm/1″ pieces (or small enough so they are submerged). Simmer for 10 to 15 minutes – ensure potato doesn’t start to break down. Potato will absorb salt. Scoop out potato, reduce sauce again.
Wine – Use any red wine that’s not sweet or too oaky that’s good enough to drink. Shiraz, Cabernet Sauvignon, Merlots are all good options. I always rummage in the discount bins at liquor stores for bargains where you can get good bottles discounted up to 90%!
Win sub: If you cannot drink red wine, skip the wine and just use beef stock to make a terrific beef flavoured garlic-gravy.
Internal Temperature of Cooked Prime Rib: The internal temperature will rise by 3 – 4°C / 5 – 7°F while it is resting so it needs to be taken out of the oven before it reaches your desired doneness.
This amazing recipe and photos were created by RecipeTinEats.com, we simply shared it! Please check them out as they have so many great ideas!