Upgraded VEGAN HAM: Easier & Better

I asked the community for help in improving this recipe, and you came through. By testing your ideas I was able to improve the texture and flavor of my last ham recipe as well as make it more efficient with less time watching the pot.

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GEAR:
Food processor: https://amzn.to/3AD1V3s
Cooling Rack: https://amzn.to/2VHJSKC
Torch: https://amzn.to/3AzgwN5
Gas for torch: https://amzn.to/3lWpOi4
My camera (Sony Z-V1): https://amzn.to/3XYYDDV

Recipe:
Wet seasonings:
3/4 C or 180 ml of water
5 oz or 140g of extra firm tofu
2 T Liquid smoke
10 drops red food dye (McCormick's brand works best)

Dry Seasonings:
4 tsp onion powder
2 tsp garlic powder
3 T sugar
2 tsp Salt
1 tsp MSG
¼ C Mushroom powder
2 T Chickpea Flour
2 C or 250 grams VWG

Fat:
3 tsp refined coconut oil or vegan butter

Glaze:
¼-¾ C sugar
1 tsp molasses
1 squirt of agave
1 tsp mustard
1 tsp any vinegar
pinch of cayenne
Several cracks of freshly ground black pepper
A dash of Worcestershire sauce
5-10 whole cloves

Steps:
Add in all wet ingredients to a food processor and run it for 30 seconds, the tofu should be liquified
Add everything else except for the VWG, process again high for 10 seconds
Add in your VWG and run on low for 3 minutes
If yours starts to struggle, take out roughly half and process it in two batches for the remaining time.
Take half of of the dough and stretch it into an oval about 7-8’ long. Do the same with the other half.
Apply the refined coconut oil in three separate scoops lengthwise on one of the ovals.
Take the non-oiled other half of the dough and stretch it over the dough with the fat, pinching the two sides together, turning them back into one loaf.
Keep pinching and pressing until it is all back together, if needed, rest for 15-minutes to overnight to gain back pliability.
Take a large sheet of heavy duty aluminum foil and roll the dough into tube shaped package, lite a tootsie roll, crimping the ends.
Bake at 350F/175C on a baking sheet on the middle rack or 1.5 hours
Heat your simmer stock in a large oven safe pot, like a dutch oven, getting that to a boil on stove while the roast bakes
After bake internal middle-temp should be around 200F
Unwrap, add baked ham to dutch oven in boiling stock and turn off heat, if it is not floating, add more hot water until it floats.
Add a lid, slightly cracked, in stock at 350F/175C for 1.5 hours
Internal temp should be above 170F after the wet bake
Let the pot with the stock and the baked ham cool to room temp, and rest in stock overnight in the fridge, preferably in the dutch oven (this will save you dishes if you’re serving the next day).
Day of serving, take the ham out of the fridge to allow it to get back to room temp before serving.
Whisk together glaze ingredients, adding more sugar if needed to create a thick sauce.
Score your ham in a cross hatch or whatever pattern you like. I say a "half inch" in the video but meant "quarter inch"
Leave some of the cooking stock in the bottom of the pot, add 5-10 whole cloves to the liquid. add a steaming rack, with your ham on top.
Glaze generously and add 350F/175C oven for 20 minutes.
Glaze again, putting the ham back in the oven for another 20.
Repeat 20 minute bake/glaze if needed.
Optional: Use a torch to brown the glaze on the ham
Eat!

Glaze inspired by and veganized from Food Wishes (This is not a vegan video): https://foodwishes.blogspot.com/2014/...

Song: Fat Caps by Audionautix is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
Acid Jazz by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...

Chapters:
0:00-0:15: Intro
0:16-2:26: Create the dough
2:27-4:09: Prepare dough for the cook
4:10-5:40: Cook the roast
5:41-6:26: Glaze the ham
6:27-7:30: Score & finish the ham