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1
Measure the vital wheat gluten, crumbled broth cubes, cloves and cayenne into a large bowl (or the crock pot itself).
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2
Stir with a fork to distribute the seasonings evenly.
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3
In another bowl (or the measuring cup) combine the maple syrup, liquid smoke, soy sauce, oil and 1-1/4 cups water.
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4
Mix well.
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5
Pour the liquid ingredients into the dry ingredients.
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6
Stir to combine.
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7
Knead the dough by hand for about 10 minutes by the clock.
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8
You want to work the gluten well, so that the texture of the cooked roast is firm.
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9
Shape the dough into a large, thick oval, try to get the big air pockets out as much as possible.
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10
add all the simmering broth ingredients on top of the glam and kinda stir, it will mix properly as it cooks.
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11
Put the lid on the crock pot and allow it to cook on low, overnight or for 8 to 12 hours.
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12
If you get up in the middle of the night, take a minute to check the ham, and flip it over if desired.
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13
Continue cooking until morning.
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14
Cool a little before slicing thin and serving.
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15
Refrigerate leftovers in their cooking broth.
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16
They will keep for about a week.
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17
do not be fooled by the dark colour, this does not taste like beef.
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18
i suppose you could add a little red food colouring for a more authentic ham look.
