Pan de Jamon (Venezuelan Ham Bread)

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.

this recipe

For me, it is nostalgia mixed with happiness and tradition mixed with excitement when we make it every Christmas to share with loved ones. Pan de Jamon is a symbol of Christmas, tradition, and family. It is a bit of nostalgia for those of us away from our homeland. 

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!!)

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.

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

• 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. 

• 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.

• 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).

• 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.

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

1. 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.
2. Measure the remaining ingredients such as raisins and ham.
3. 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)

1. 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.
2. Beat the egg with a fork until fluffy and incorporate into the cooled Papelón syrup. Set aside.

Assemble the Pan de Jamon (20 minutes)

1. 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).
2. 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).
3. 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.
4. Add the raisins and sliced olives over the ham and sprinkle the cooked bacon.
5. Line up a row with the whole olives on the edge of the long part that you left uncovered. 

• 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.

• 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!)

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".   

Nutritional information: This is an estimate and can vary depending on the products used or substitutions.

Other Latin recipes for the holidays

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Pan de Jamon (Venezuelan Ham Bread)

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• Author: Juyali
• Prep Time: 40 minutes
• Rising time: 2 hours
• Cook Time: 40 minutes
• Total Time: 3 hours 20 minutes
• Yield: One loaf (12 slices of a little over 1" / 2.5 cm)
• Category: Holidays and Seasons
• Method: Baking
• Cuisine: Venezuelan

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Description

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.

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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)

· 1/2 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)

Cook Mode Prevent your screen from going dark

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Instructions

Make the dough (10 minutes approximately)

• Gather the dough ingredients
• Warm the milk in the microwave for 30-second increments until it feels warm to the touch or a thermometer reads 110 F.
• In the bowl of a stand mixer, add flour, sugar, yeast, and salt and stir with the paddle attachment until blended.  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.
• 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 by adding more flour or more milk so that the dough has the right consistency and until the dough comes off the bowl).
• 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.

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

• 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 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 bread (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.
• 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.
• 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!)

---

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 step #x. 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!