📝 About This Recipe
A cornerstone of Venezuelan Christmas traditions, Pan de Jamón is a magnificent semi-sweet bread roll stuffed with savory ham, salty olives, and sweet raisins. This festive loaf offers a sophisticated balance of flavors and textures, with a soft, golden brioche-style crumb that encases a spiral of smoky and briny goodness. Making this bread is more than just baking; it is a celebrated ritual that brings the warmth and aroma of a South American holiday directly into your kitchen.
🥗 Ingredients
The Yeast Starter
- 1 cup Warm milk (between 105°F and 115°F)
- 2 1/4 teaspoons Active dry yeast (one standard envelope)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough
- 500-550 grams All-purpose flour (plus extra for dusting)
- 100 grams Unsalted butter (melted and cooled)
- 1 large Egg (at room temperature)
- 1/3 cup Granulated sugar
- 1 teaspoon Salt (fine sea salt)
The Filling
- 500 grams Smoked ham (thinly sliced, high quality)
- 8-10 slices Bacon strips (partially cooked but still pliable)
- 1 cup Pitted green olives (stuffed with pimento, drained)
- 1/2 cup Dark raisins (soaked in warm water or rum)
- 2 tablespoons Unsalted butter (melted, for brushing the dough)
The Glaze
- 1 Egg yolk (beaten with a splash of milk)
- 1 tablespoon Brown sugar or Piloncillo syrup (for a deep golden color)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Stir gently and let sit for 5-10 minutes until it becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, the remaining 1/3 cup sugar, and salt. Create a well in the center.
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3
Pour the yeast mixture, melted butter, and the egg into the well. Using a dough hook or a wooden spoon, mix until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes by hand or 5-7 minutes on medium-low speed in the mixer until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Punch the dough down to release air and divide it into two equal portions. On a lightly floured surface, roll one portion into a large rectangle, approximately 10x14 inches.
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7
Brush the surface of the rectangle with melted butter. Arrange half of the ham slices evenly, leaving a 1-inch border at the edges.
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8
Place a line of olives across the edge closest to you (this ensures an olive in every slice center) and sprinkle half of the raisins and bacon strips across the rest of the ham.
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9
Starting from the side with the line of olives, roll the dough tightly like a Swiss roll. Pinch the ends and the seam firmly to seal.
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10
Repeat the process with the second piece of dough. Place both loaves on a baking sheet lined with parchment paper, seam-side down.
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11
Using a fork, prick the top of the loaves all over to allow steam to escape. Let the loaves rest for another 30-45 minutes for a second rise.
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12
Preheat your oven to 350°F (175°C). Brush the loaves generously with the egg yolk and brown sugar mixture.
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13
Bake for 35-45 minutes until the bread is a deep, mahogany golden brown. If it browns too quickly, cover loosely with foil.
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14
Remove from the oven and brush with a little extra melted butter for shine. Let the bread cool for at least 20 minutes before slicing to allow the filling to set.
💡 Chef's Tips
Ensure your milk is not too hot, as temperatures above 120°F will kill the yeast. Don't skip the bacon; the rendered fat from the bacon helps keep the interior of the bread moist and flavorful. For a beautiful presentation, cut thin strips of dough from the edges before rolling and use them to create a lattice or decorative braids on top. Always use high-quality smoked ham; honey ham can be too sweet and watery for this recipe.
🍽️ Serving Suggestions
Serve warm or at room temperature as the centerpiece of a holiday brunch. Pair with a side of 'Ensalada de Gallina' (Venezuelan chicken and potato salad) for an authentic Christmas meal. Enjoy a slice with a glass of Ponche Crema (Venezuelan eggnog) or a crisp dry sparkling wine. Leftovers are incredible when lightly toasted the next morning with a cup of strong coffee.