Pan de Jamón Venezolano (Venezuelan Ham Bread)

Pan de Jamón Venezolano, or Venezuelan Ham Bread, is a cherished holiday staple that graces tables across Venezuela during the Christmas season.

This delicious bread is rolled with ham, green olives, and raisins, creating a delightful combination that’s both sweet and savory. It’s a tradition that brings families together, and making it at home allows you to share in this festive experience.

Ingredients

To make one loaf of Pan de Jamón, you’ll need the following ingredients:

• 2 tablespoons dry active yeast
• ½ cup lukewarm water
• 3 tablespoons sugar (plus 2 teaspoons)
• 4 cups all-purpose flour
• ¾ teaspoon salt
• 6 tablespoons butter, melted
• 8 tablespoons warm milk
• 1 pound sliced deli ham
• 2 cups green olives, sliced
• 1 cup raisins
• 2 egg yolks

Instructions

Step 1: Activate the Yeast

In a small bowl, combine ½ cup of lukewarm water, 2 tablespoons of dry active yeast, and 1 teaspoon of sugar. Whisk them together until the yeast dissolves. Cover the bowl with a clean cloth and let it rest for 20 minutes. This allows the yeast to become active and frothy.

Step 2: Prepare the Dough

In a large mixing bowl, add the activated yeast mixture. Then add 3 tablespoons of sugar, ¾ teaspoon of salt, 6 tablespoons of melted butter, and 1 egg yolk (reserve the other for later). Mix these ingredients together until well combined.

Gradually incorporate 4 cups of all-purpose flour into the mixture. As you add the flour, also slowly pour in the 8 tablespoons of warm milk. Continue mixing until a dough starts to form.

Step 3: Knead the Dough

Turn the dough out onto a clean, floured surface. Knead the dough for 1 to 2 minutes, or until it becomes smooth and elastic. This develops the gluten and gives the bread a good texture.

Shape the dough into a ball. Place it back into the mixing bowl and cover it with a clean dish towel. Let the dough rest in a warm place for 1½ hours, allowing it to rise and double in size.

Step 4: Roll Out the Dough

After the dough has risen, place it on a floured surface. Use a rolling pin to roll it out into a rectangle measuring approximately 18 inches long, 10 inches wide, and ½ inch thick.

Step 5: Prepare the Dough for Rolling

Along one of the long edges of the rectangle, cut slits into the dough. Each slit should be 1 inch wide and 2 inches long. These slits will create decorative flaps on the bread once it’s rolled.

Step 6: Add the Fillings

Evenly layer the 1 pound of sliced deli ham over the dough, leaving a small margin around the edges. Sprinkle the 2 cups of sliced green olives and 1 cup of raisins over the ham. Make sure the fillings are evenly distributed so every slice will have a bit of each ingredient.

Step 7: Roll the Bread

Starting from the long edge without the slits, begin to roll the dough tightly like a Swiss roll. Roll it firmly to ensure the fillings stay in place and there are no air pockets.

Continue rolling until you reach the edge with the slits. Once rolled, tuck the ends of the dough under the loaf to seal it. Then, fold each of the slits slightly over the top of the loaf, pressing them gently into the dough. This creates a decorative pattern on the bread.

Step 8: Prepare for Baking

Preheat your oven to 400°F (200°C).

Transfer the rolled bread to a greased baking sheet, placing it with the slit side facing up. This allows the decorative flaps to open slightly during baking, giving the bread its characteristic appearance.

Step 9: Bake the Bread

Place the baking sheet in the preheated oven. Bake the bread for 20 to 25 minutes, or until it starts to turn golden brown on top.

Step 10: Apply the Egg Wash

While the bread is baking, prepare the egg wash. In a small bowl, mix together 1 teaspoon of sugar and the remaining 1 egg yolk until well combined.

After the initial baking time, remove the bread from the oven. Brush the top of the bread generously with the egg wash. This gives the bread a beautiful, glossy finish.

Return the bread to the oven and bake for an additional 5 minutes.

Step 11: Cool and Serve

Once baked, remove the bread from the oven. Allow it to cool completely on a wire rack before slicing. Cooling is important because it helps set the fillings and makes slicing easier without the bread falling apart.

Storage Instructions

To keep your Pan de Jamón fresh:

• Refrigeration: Wrap the cooled bread tightly in plastic wrap or aluminum foil. Store it in the refrigerator for up to 5 days.
• Freezing: For longer storage, wrap the bread securely and place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.

When you’re ready to enjoy it, you can serve slices cold or warmed up in the oven for a few minutes.