Venezuelan Ham Bread (Pan de Jamón)
Pan de jamón Say it: pan deh ha-MON
Pan de jamón is a beloved Venezuelan Christmas bread that combines sweet yeasted dough with savory ham, bacon, raisins, and olives. Originating in Caracas in the early 20th century, it is a festive centerpiece on holiday tables across Venezuela. The contrast of sweet dough with salty meats and the burst of olives and raisins makes each slice special. Families traditionally bake it in the weeks leading up to Christmas and enjoy it for breakfast, as a snack, or alongside the holiday meal.
Venezuelan Ham Bread (Pan de Jamón)
Pan de jamón
Pronounced pan deh ha-MON
- Serves
- 8
- Prep
- 45 min
- Cook
- 35 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a large bowl or stand mixer, combine 2 cups (250 g) of the flour, sugar, yeast, and salt. Add the warm milk and eggs, mixing until smooth.
Add the softened butter and gradually incorporate the remaining flour until a soft, slightly sticky dough forms. Knead for 8-10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
Punch down the dough and roll it out on a floured surface into a large rectangle approximately 12 x 18 inches (30 x 45 cm).
Layer the ham slices evenly over the dough, leaving a 1-inch (2.5 cm) border. Sprinkle with crumbled bacon, sliced olives, and raisins.
Starting from one long side, roll the dough tightly into a log. Pinch the seam and ends to seal. Place seam-side down on a parchment-lined baking sheet.
Cover loosely and let the loaf rise for 30-45 minutes until puffy. Preheat oven to 350°F (175°C).
Brush the loaf generously with the egg wash. Bake for 30-35 minutes until deep golden brown and the internal temperature reaches 190°F (88°C).
Cool on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.
Regional variants
Some families add sliced cheese or chopped hard-boiled eggs inside the roll. Modern versions occasionally include a touch of mustard or pepper in the filling.
Cook's notes
- Use good-quality deli ham that is not too moist to prevent a soggy bread.
- The dough can be prepared the night before and refrigerated after the first rise; bring to room temperature before rolling.
- For a glossy crust, apply a second coat of egg wash halfway through baking.
Serve with
Traditionally served with ham, turkey, or hallacas during Venezuelan Christmas dinner; also excellent with coffee for breakfast.
Make ahead and storage
Can be baked up to 2 days ahead and stored at room temperature in an airtight bag. Reheat slices in a 300°F (150°C) oven for 10 minutes.
