Seitan "Ham" With Pineapple - cooking recipe

Ingredients

Dry Ingredients
1 cup vital wheat gluten
1 1/2 tablespoons almond meal flour
1 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon garlic powder
1/8 teaspoon allspice
1/8 teaspoon ground cloves
Wet Ingredients
1/4 cup water
2 tablespoons maple syrup
2 tablespoons canola oil
1 tablespoon pineapple juice (reserved from the 8 oz. can you use for the topping)
2 tablespoons ketchup
2 tablespoons light soy sauce
1/2 tablespoon liquid smoke
Topping Ingredients
8 ounces crushed pineapple
3 tablespoons light brown sugar
1/2 tablespoon Smart Balance light butter spread
1 tablespoon light soy sauce
2 tablespoons Agave or 2 tablespoons maple syrup
1 tablespoon prepared mustard
1 teaspoon course ground prepared mustard
1/4 teaspoon sea salt
1/4 teaspoon garlic powder
paprika, for sprinkling

Preparation

Mix all dry ingredients in a mixing bowl. Mix the wet in a separate mixing bowl. Pour the wet ingredients in with the dry ingredients and mix together. Kneed with your hands for about a minute. Shape into a loaf and wrap in a cheese cloth and place in a steam bath. I use a large stock pot with a colander on top and then a lid. I put about 3 inches of water in the stock pot. Bring this to a boil and cut down to medium heat and steam for 45 minutes. Keep a check on the water to make sure it doesn't boil dry.
While that's steaming mix up the topping by putting all of the ingredients in a food processor and process for a minute.
After the seitan loaf has finished steaming, take off cheese cloth and let cool for about 10 minutes. Then slice into 1/4 inch slices and coat top and bottom with pineapple topping, place in a baking pan, sprinkle with paprika and broil for five minutes on each side.