Seitan Ham Seitan Marbling Brown Sugar Glaze

1. To combine the seitan ham ingredients, start by adding the vital wheat gluten, onion powder, and garlic powder to the bowl of a stand mixer fitted with the dough hook.
2. Next, blend the remaining seitan ham ingredients in a high-speed blender until very smooth. Pour the mixture over the gluten in the stand mixer bowl and knead on medium speed for 5-8 minutes, or until a dough forms. Once the dough is ready, remove it from the bowl, wrap it tightly, and set it aside.
3. To create the seitan marbling, clean the stand mixer bowl and blender. Add the vital wheat gluten to the stand mixer bowl and the remaining ingredients to the blender. Blend until smooth, then pour the mixture over the gluten in the stand mixer bowl. Knead the mixture for 5-8 minutes, or until a dough forms.
4. Divide the seitan ham dough into three roughly even pieces.
5. Divide the seitan marbling into two pieces. Slice one of the halves in half again so you have a total of three marbling pieces. Take one of the smaller pieces of marbling dough and roll it out as thinly as possible.
6. Place one of the seitan ham pieces onto the rolled-out marbling, wrap the marbling over the ham, and pinch together to seal. Set aside.
7. Repeat the process with the other small piece of marbling and one more piece of the seitan ham dough. Set aside.
8. Form the three pieces of dough (two wrapped in marbling and one unwrapped) into a cylinder or 'roast meat' shape. Set aside.
9. Roll out the large piece of marbling and place the three pieces of dough into the center. Wrap the marbling around the dough and pinch the bottom to seal.
10. Wrap the seitan ham tightly with baking paper, heat-safe clingfilm, or muslin, and tie it with chef's string.
11. Place the seitan ham in a steamer basket, cover it with a lid, and steam for 3 hours. Ensure there is enough water in the pan and be cautious not to let it run dry.
12. After steaming, remove the seitan ham from the pan and preheat the oven to 200C/fan 180C/gas 6. Unwrap the ham, let it cool, and carefully score diamond shapes into its surface with a sharp knife.
13. In a small pan, combine all the brown sugar glaze ingredients with a pinch of sea salt. Warm over low heat and simmer until the sugar dissolves. Remove from the heat afterward.
14. Place the scored seitan in a roasting tray, generously baste it with half of the glaze, and sprinkle with sea salt flakes. Roast for 40 minutes, adding more glaze to the surface every 10 minutes. If the seitan starts to brown too quickly, cover it with foil to prevent burning.
15. Remove the seitan from the oven, baste it one last time, and let it rest for 15 minutes before slicing and serving.