Name: Pan de Jamon (Venezuelan Ham Bread)
Prep time: 2 h 40 min
Cook time: 40 min
Total time: 3 h 20 min
Cuisine: Venezuelan
Ingredients: For the Dough; · 2 cups Flour (11 ounces) + 3-4 TBSP (300 grams); · 2 tablespoons sugar (2 oz or 30 grams); · 1 tablespoon Instant (or rapid rise) Yeast (1/4 oz envelope, 7 grams, 2.25 tsp); · ½ teaspoon Salt; · 1 whole egg; · 2 tablespoons of Extra Virgin Olive Oil (4 ounces or 35 grams); · 1/2 cup of Milk (120 mil) Warmed for 30 seconds.; For the filling; · 3/4 pound of thinly-sliced smoked deli Ham; · 2 slices of Bacon; · 1 cup of Raisins (150 grams); · 1 cup of Spanish Olives Stuffed with Pimento (190 grams) (divided); For the egg wash; · 1 whole Egg; · 1 tablespoon of Water; · Papelón syrup (1.5 ounces of Papelón shredded (38 grams) + 2 tablespoons of water)

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This beloved Christmas bread from Venezuela is one of the most delicious and popular dishes to eat during the Christmas holiday. Pan de Jamon (Ham Bread) combines sweet and savory ingredients to create a mouthwatering experience.

Sliced Pan de Jamon with slices served on a plate with festive Christmas decorations

Pan de Jamón, or Venezuelan Holiday Ham Bread, is our festive favorite that graces Venezuelan tables during the holiday season. Pair it with our recipe for Ensalada de Gallina (Venezuelan Chicken Potato Salad) for a hearty and traditional combination, and don’t forget to serve it alongside a creamy glass of Ponche Crema (Venezuelan Eggnog) to complete the meal. For dessert, indulge in the sweetness of Dulce de Lechosa (Candied Green Papaya), a holiday classic that perfectly complements this iconic bread.

As soon as December arrives and when you start to get into the Christmas spirit, Pan de Jamon becomes one of the most popular and featured pieces of bread in the Venezuelan Panaderias (bakeries). The panaderias display the Pan de Jamon like a jewelry store displays its most precious diamonds. And when you bake this bread, your home will be filled (like the Venezuelan panaderias) with the most scrumptious-heavenly smell of homemade Christmas goodness.

Huele a Navidad!! (Smells like Christmas!!)

Pan de Jamon sliced showing the layers of ingredients and decorated with festive Christmas decorations

This easy-to-make Pan de Jamon (Ham Bread) recipe will become your must-keep for every Christmas holiday.

So… shall we get started? Vamos a empezar! (Let’s begin!)

Pan de Jamon (Venezuelan Ham Bread) Recipe

This delicious Pan de Jamon is a must-have in every Venezuelan table during the Christmas and New Year’s holidays. Soft layers of homemade bread dough filled with sweet and savory ingredients like ham, bacon, olives, and raisins will be a star on your holiday table. Get ready to treat your family and friends with this delicious bread!

You will learn how to make a loaf of Pan de Jamon with this easy step-by-step recipe.

Baked Pan de Jamon over a wood cutting board surrounded with festive holiday decorations in green, white, and gold

PAN DE JAMON INGREDIENTS

For the Dough

2 cups Flour (11 ounces) + 3-4 tablespoon (300 grams)
2 tablespoons sugar (2 oz or 30 grams)
1 tablespoon Instant (or rapid rise) yeast (1/4 oz envelope, 7 grams, 2.25 tsp)
½ teaspoon Salt
1 whole egg
2 tablespoons of Extra Virgin Olive Oil (4 ounces or 35 grams)
1/2 cup of Milk (120 mil) Warmed for 30 seconds.

For the Filling

3/4 pound of thinly-sliced smoked deli Ham
2 slices of Bacon
1 cup of Raisins (150 grams)
1 cup of Spanish Olives Stuffed with Pimento (190 grams) (divided)

For the egg wash

1 whole Egg
1 tablespoon of Water
Papelón syrup (1.5 ounces of Papelón shredded (38 grams) + 2 tablespoons of water).

EQUIPMENT

Kitchen Scale
Stand up Mixer like KitchenAid
Rolling Pin
Baking sheet
Kitchen Brush

HOW TO MAKE THE PAN DE JAMON

Make the dough (10 minutes approximately)

Gather the dough ingredients

dough ingredients pre-portioned and decorated with festive Christmas decorations

Warm the milk in the microwave for 30-second increments until it feels warm to the touch or a thermometer reads 110 F (43 C) degrees.
In the bowl of a stand mixer, add flour, sugar, yeast, and salt and stir with the paddle attachment until blended.

dough ingredients in a bowl over a wood board and surrounded with Christmas decorations

Make a hole in the middle and add the egg, olive oil, and milk and mix until it forms a soft and slightly sticky dough. Add a little more flour if it’s too sticky.

mixed dough in a bowl with paddle attachment and over a wood board and surrounded with Christmas decorations

Change to the dough hook attachment and knead at medium speeds for about 5 minutes until the dough is smooth and stretchy.
Adjust the recipe adding more flour or more milk so that the dough has the right consistency and until the dough comes off the bowl).

finished dough in a bowl with the hook attachment and over a wood board and surrounded with Christmas decorations

Shape into a ball, cover with olive oil and place in a bowl covered with a damp kitchen towel in a warm place. Leave for 1.5 hours to rise or until it doubles in size.

ball of dough in a bowl over a wood board and surrounded with Christmas decorations

Prepare the filling ingredients while the dough is rising (5 minutes).

Pre-portioned Pan de Jamon filling ingredients over a wood board and surrounded with festive holiday decorations in green, gold, and white

Drain the olives and pat them dry to reduce the amount of moisture in the bread. Reserve 15-17 whole olives and slice the remaining into about 3 slices each.
Measure the remaining ingredients such as raisins and ham.
Cut the bacon into thin strips (like 1/4 long) and cook on a frying pan at medium heat. Cook them to about 75% of the way. Scoop them into a plate with paper towels and reserve the bacon fat.

Prepare the Papelón egg wash (5 minutes)

In a small saucepan, combine the water and shredded Papelón, and cook at medium heat until the Papelón has dissolved and formed a syrup. Set aside to cool down.
Beat the egg with a fork until fluffy and incorporate into the cooled Papelón syrup. Set aside.

Assemble the Pan de Jamon (20 minutes)

Place the dough on a floured surface. Using a rolling pin, roll it into a rectangle of 12” x 18” (30 x 45 centimeter). Cut a small string off the longest edge for decorating (optional).
Brush a thin layer of the bacon oil on the dough (This adds a ton of flavor without making it greasy). Cover the entire rectangle with bacon oil (if the bacon fat is too thick, warm it up in the microwave for 5 seconds).
Lay the ham slices all over the dough slightly overlapping and leaving 1/2 inch (1.5 centimeters) at the end of one of the longest sides. This will be used for the whole olives.
Add the raisins and sliced olives over the ham and sprinkle the cooked bacon.
Line up a row with the whole olives on the edge of the long part that you left uncovered.

rolled dough layered with ingredient toppings over a wood board and with Christmas decorations

Rollover starting from the line olives until you have formed a log. Seal the edges.
Using a fork, poke holes on the top of the log.
This is the step where you can use the small amount of reserved dough for any decorations.

Raw Pan de Jamon rolled up and over a wood board with Christmas decorations

Place the bread on a 14” x 17” (35 x 43 centimeter) baking sheet lined with baking or parchment paper.
Let the bread rise until it looks springy to the touch (20-30 minutes).
Pre-heat the oven at 350 F / 180 C degrees.

Bake (40 minutes approximately)

Bake the Pan de Jamon for 20 minutes. Then remove from the oven and brush with the egg wash on all sides.
Bake for an additional 20-25 minutes until golden brown or until the inside of the bread reads 190 F with a meat thermometer.
Transfer the bread to a wire rack and let it cool completely (about 20 minutes). Slice just before serving to avoid dryness.

Disfruten! (Enjoy!)

Baked Pan de Jamon sliced showing the filling ingredients and surrounded with Christmas decorations

NOTES

Hand mixing: The dough can also be made by hand mixing. It will just take a few extra minutes for mixing the ingredients and kneading to get to the desired consistency.
Papelon: Also known as piloncillo, panela, or rapadura, is an unrefined sugar molded into hard cones, bricks or flat discs with a distinctive caramelized flavor. In the U.S., the most common commercial name used is “Piloncillo” (from Mexico) and you can find it in the international aisle of grocery stores, online, or in specialty Latin American, Mexican, and even Asian grocery stores.
Make ahead: The dough can be made ahead and refrigerated for up to 24 hours. Then follow steps in "Assemble the bread". Refrigerated dough it will take longer to rise.
Rising: If your home is too cool and the dough is rising too slowly, place a small container with boiling water in the lower rack of your oven, then place the dough (covered) on the upper rack and let it rise in a closed oven until it doubles in size.
Serving: Let the bread cool down completely. Slice just before serving to avoid dryness.
Store: After the Pan de Jamon has completely cooled, wrap tightly in plastic wrap or foil. It can be kept at room temperature for 1 day, then stored in the refrigerator for up to 3-4 days or in the freezer for up to 1 month.
To warm up: Place de foil-wrapped bread in the oven at 250 F / 120 C degrees for 15 minutes.
But, trust me, you will likely not need this step because the bread will be gone on the same day. Enjoy!

SUBSTITUTIONS

In a pinch, you could substitute Papelón with Molasses or even use dark brown sugar.
You can substitute the Instant (rapid rise) yeast for Active Dry Yeast, but you need to prove the active dry yeast first by mixing it with the warm milk and letting it sit for 5 minutes before adding to the dry ingredients.
You can use store-bought dough (such as Rodhes) found in the frozen aisle and follow their thawing instructions. Frozen dough can also be thawed overnight in the refrigerator, then follow steps in "assembling the bread".