Prepare the vegetable broth by heating it until warm, then set it aside for later use.

Mix the base by combining smoked paprika, liquid smoke, nutritional yeast, ketchup, garlic powder, salt, and refined coconut oil in a large mixing bowl. Stir until well blended.

Crumble the extra firm tofu into the bowl and mix gently with the other ingredients until a consistent mixture forms.

Add vital wheat gluten gradually to the mixture. Knead it together until you have a firm dough that holds together, about 5-7 minutes.

Shape the dough into a ham-like form, placing it carefully on a baking tray lined with parchment paper.

Pour the remaining vegetable broth over the shaped ham, ensuring it’s well coated.

Preheat your oven to 350°F (175°C) while the ham soaks up the broth for about 10 minutes.

Bake the ham for 75 minutes, basting it occasionally with the broth using a brush or spoon.

Prepare the glaze by mixing light olive oil, smoked paprika, maple syrup, and salt in a small bowl until well combined.

Brush the ham with the glaze after removing it from the oven, ensuring even coating.

Decorate the ham by gently inserting whole cloves throughout the surface.

Return the ham to the oven to bake for an additional 15 minutes.