Pan de Jamón (Venezuelan Christmas Ham Bread)
In short: A soft rolled yeast bread filled with sliced ham, bacon, green olives and raisins, baked until glossy and brushed with butter. It takes about 1 h 20 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 40 min
- Resting
- 2 h 10 min
- Total
- 1 h 20 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 390 kcal
Pan de jamón is the bread of a Venezuelan Christmas table, sliced and served with hallacas, roast pork and salads. A soft, slightly sweet yeast dough is rolled out, covered with layers of ham, crisp bacon, green olives and raisins, then rolled up like a jelly roll and baked until glossy. The mix of salty ham, briny olives and sweet raisins is the signature. It is good warm or cold, and makes excellent sandwiches the next day.
Instructions
- Mix the flour, yeast, sugar and salt in a large bowl, then stir in the warm milk and eggs to make a shaggy dough.
- Knead for 5 minutes, add the softened butter in three additions and knead for 8 minutes more, until smooth, elastic and slightly tacky. A stand mixer does this in about 10 minutes.
- Put the dough in an oiled bowl, cover and let it rise in a warm place for 1 hour, until doubled.
- Meanwhile, cook the bacon in a skillet over medium heat for 8 to 10 minutes, until crisp. Drain on paper towels and crumble.
- Divide the dough in half. Roll each piece into a rectangle about 30 x 40 cm (12 x 16 in). Cover with slices of ham, leaving a 2 cm (3/4 in) border, then scatter over the bacon, olives and raisins.
- Roll each rectangle up tightly from the long side, like a jelly roll, and pinch the seam and ends closed. Place the loaves seam side down on a lined baking sheet.
- Cover and let rise for 40 minutes, until puffy. Heat the oven to 180°C (350°F).
- Brush the loaves with the egg yolk mixture. Bake for 30 to 35 minutes, until deep golden and hollow-sounding when tapped.
- Brush with the melted butter as soon as they come out of the oven. Cool for 20 minutes before slicing.
Tips
- Roll the dough tightly and pinch the seams firmly. Do not overfill, because too much filling makes the loaf burst at the seam.
- Wrap cooled loaves and freeze for up to 2 months. Leftover slices are excellent toasted, or as the base for sandwiches.
Questions and answers
Can I make pan de jamón ahead of time?
Yes. Bake it up to 2 days ahead and keep it wrapped at room temperature, or freeze for up to 2 months. Warm slices in a 160°C (325°F) oven for 10 minutes.
Can I leave out the bacon or olives?
Yes, although the mix of salty and sweet is the signature of the bread. Ham and raisins are the minimum.
What kind of ham works best?
Cooked sandwich ham is traditional, and smoked ham gives a stronger flavor. Avoid very wet ham, which makes the dough soggy.
How long does it take to make Pan de Jamón (Venezuelan Christmas Ham Bread)?
About 1 h 20 min in total: 40 min of preparation and 40 min of cooking.
How many calories are in Pan de Jamón (Venezuelan Christmas Ham Bread)?
About 390 kcal per serving, with 14 g of protein, 50 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 390 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 50 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 14 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
