Pressure cooked seitan ham

Ingredients
1 brick morinu silken tofu, firm
225ml water
2T vegetable oil
2T nooch
1T salt
1t liquid smoke
½ t MSG
1/2T onion powder
1T brown sugar
1T mushroom powder
Dry ingredients
1 ¾ c VWG
Glaze ingredients
2t vegan butter
2T brown sugar
1T maple syrup
½ t yellow mustard
1t minced garlic
Pinch cinnamon
Pinch cloves
Blend all wet ingredients in food processor until smooth. Add VWG. Process until smooth, scraping down sides as needed. Add 2 cups of water and trivet to instant pot. Check food processor, you are looking for smooth and tacky like chewing gum. Twist and knot if you like, I skipped this step, just shaped mine into a roast. Wrap in 2 layers of parchment, and two layers of foil. Set instant pot to pressure cook at high for 2 hours. Unwrap and let cool, I let mine cool overnight in the fridge, but you could proceed to glazing and roasting too if you like. It’s yummy now.
Preheat oven to 400F. Line baking pan with parchment paper.
Combine glaze ingredients in a small sauce pan. Bring to simmer over medium/high heat, and simmer for 1-2 minutes. Remove from heat. Place ham on roasting pan. Score the top of your ham if you like. Brush glaze over ham. Place ham in oven and bake for 15 minutes. After 15 minutes, brush with glaze again, and return to oven for another 10 minutes. Remove from oven. Slice and serve. I had plenty of glaze leftover, so you might be able to cut glaze in half