📝 About This Recipe
A cornerstone of the Venezuelan Christmas Eve feast, Pan de Jamón is a magnificent semi-sweet brioche loaf spiraled with savory ham, salty olives, and sweet raisins. This festive bread perfectly captures the 'agridulce' (sweet and sour) flavor profile that defines the holiday season in the tropics. Golden, glossy, and deeply aromatic, it is as much a centerpiece for your table as it is a nostalgic journey into the heart of South American winter traditions.
🥗 Ingredients
The Yeast Starter
- 1/2 cup Warm Water (approx 110°F/45°C)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 teaspoon Granulated Sugar (to feed the yeast)
The Dough
- 5 cups All-Purpose Flour (plus more for dusting)
- 1 cup Whole Milk (lukewarm)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 1 large Egg (at room temperature)
- 1/3 cup Granulated Sugar
- 1 teaspoon Salt
The Filling
- 1.5 pounds Smoked Ham (very thinly sliced)
- 8-10 slices Bacon (partially cooked but still flexible)
- 3/4 cup Pitted Green Olives (stuffed with pimentos, drained)
- 1/2 cup Raisins (dark or golden)
- 2 tablespoons Unsalted Butter (melted, for brushing the dough)
The Glaze
- 1 Egg Yolk (beaten)
- 1 tablespoon Brown Sugar or Panela (dissolved in 1 tsp water)
👨🍳 Instructions
-
1
In a small bowl, combine the warm water, yeast, and 1 teaspoon of sugar. Stir gently and let sit for 5-10 minutes until it becomes frothy and bubbly.
-
2
In a large mixing bowl or the bowl of a stand mixer, combine the lukewarm milk, melted butter, egg, 1/3 cup sugar, and salt. Whisk until well blended.
-
3
Add the yeast mixture to the wet ingredients. Gradually add the flour, one cup at a time, mixing with a dough hook or wooden spoon until a soft, slightly sticky dough forms.
-
4
Knead the dough on a floured surface for 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and no longer sticks to your hands.
-
5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
-
6
Punch down the risen dough and divide it into two equal portions. On a lightly floured surface, roll one portion into a large rectangle, approximately 12x15 inches.
-
7
Brush the surface of the dough with melted butter, leaving a 1-inch border at the edges. Arrange half of the ham slices evenly over the dough.
-
8
Place a single line of olives across the edge closest to you (this ensures an olive in every slice). Scatter half of the raisins and lay half of the bacon slices over the ham.
-
9
Starting from the long side with the olive line, roll the dough tightly like a jelly roll. Pinch the ends and the seam firmly to seal. Repeat with the second portion of dough.
-
10
Place both loaves on a parchment-lined baking sheet. Use a fork to prick the top of the loaves all over (this allows steam to escape). Let them rest for 30-40 minutes.
-
11
Preheat your oven to 350°F (175°C). While the oven heats, mix the egg yolk with the brown sugar liquid to create the glaze.
-
12
Brush the loaves generously with the glaze. Bake for 30-35 minutes, or until the bread is a deep, rich mahogany brown and sounds hollow when tapped.
-
13
Remove from the oven and let the loaves cool for at least 20 minutes before slicing. This allows the internal structure to set and the juices to redistribute.
💡 Chef's Tips
For the best flavor, use high-quality smoked ham rather than honey-cured ham to contrast the sweet dough. If your dough is too sticky to handle, add flour one tablespoon at a time, but be careful not to over-flour or the bread will be tough. Don't skip pricking the dough with a fork; this prevents the bread from bursting or developing large air pockets during baking. You can soak the raisins in a little rum for 30 minutes before using to add an extra layer of holiday aroma. To get a professional finish, trim the very ends of the dough before baking to reveal the beautiful spiral inside.
🍽️ Serving Suggestions
Serve at room temperature as part of a traditional 'Plato Navideño' alongside Hallacas and Pernil. Pair with a glass of Ponche Crema (Venezuelan eggnog) for the ultimate holiday experience. This bread makes incredible leftovers; try lightly toasting a slice for breakfast the next morning. Serve with a side of Ensalada de Gallina (creamy chicken and potato salad) for a classic flavor pairing. Accompany with a dry sparkling wine or a light-bodied red to balance the saltiness of the olives and ham.