Pan de Jamon

Name: Pan de Jamon
Yield: 6
Cuisine: Venezuela
Ingredients: Bread flour — 500 g (4 cups); Instant yeast — 7 g (2 1/4 tsp); Sugar — 50 g (1/4 cup); Salt — 1.5 tsp; Butter, softened — 2 tbsp; Egg — 1; Warm milk — 250 ml (1 cup); Sliced ham — 250 g (9 oz); Pitted green olives, sliced — 100 g (2/3 cup); Raisins — 100 g (2/3 cup); Melted butter, for brushing — 2 tbsp; Egg, beaten, for glazing — 1

The Quirky Foodster Team

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Servings

Ingredients

Bread flour — 500 g (4 cups)
Instant yeast — 7 g (2 1/4 tsp)
Sugar — 50 g (1/4 cup)
Salt — 1.5 tsp
Butter, softened — 2 tbsp
Egg — 1
Warm milk — 250 ml (1 cup)
Sliced ham — 250 g (9 oz)
Pitted green olives, sliced — 100 g (2/3 cup)
Raisins — 100 g (2/3 cup)
Melted butter, for brushing — 2 tbsp
Egg, beaten, for glazing — 1

Method

In a large bowl, mix the flour, yeast, sugar and salt.
Add the softened butter, egg and warm milk, and mix until a soft dough forms. Knead for 8-10 minutes until smooth and elastic.
Cover and let rise in a warm place for 1-1.5 hours, until doubled in size.
Punch down the dough and roll out into a large rectangle, about 1 cm (1/2 inch) thick.
Brush the dough with melted butter, then layer the ham slices evenly over the surface.
Scatter the olives and raisins over the ham.
Starting from one long edge, roll the dough tightly into a log, sealing the seam well.
Place seam-side down on a baking tray, cover loosely, and let rise for a further 30-40 minutes.
Preheat the oven to 180°C (350°F). 10Brush the loaf with beaten egg for a glossy finish. 11Bake for 30-35 minutes, until deep golden brown and cooked through. 12Cool for at least 15 minutes before slicing.

Introduction: Pan de jamon, a soft, sweet bread rolled around ham, olives and raisins, is one of Venezuela's most beloved Christmas traditions, its presence on the table considered essential to holiday celebrations.

Cultural Background: Pan de jamon, a soft, sweet bread rolled around ham, olives and raisins, is one of Venezuela's most beloved Christmas traditions, its presence on the table considered essential to holiday celebrations. First created in Caracas in the early 20th century, it has since become a nationwide staple every December.

Tips: Roll the dough evenly so the ham and filling distribute consistently throughout the loaf. Seal the seam of the rolled log well to prevent it from unrolling during baking. Let the bread cool for a few minutes before slicing to help it hold its shape and layers.

Variations: Add a few slivers of red bell pepper for extra colour, a variation some households enjoy. Use bacon in addition to ham for a smokier flavour. Brush with a little extra butter right out of the oven for a glossy, rich crust. Not applicable in its traditional form; the dish is defined by ham filling.

Storage: Store wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheating: Reheat slices in an oven at 160°C (325°F) for 5-8 minutes, or enjoy at room temperature.

FAQs:

Q: Why is pan de jamon associated with Christmas?

A: It was first created in Caracas in the early 1900s and has since become deeply woven into Venezuelan Christmas tradition, with its appearance on the table signalling the start of the holiday season for many families.

Q: Can I make this bread ahead of time?

A: Yes, it keeps well for a few days and can even be made a day ahead of a celebration, then sliced fresh to serve.

Q: Are raisins and olives both essential to this bread?

A: Yes, the classic combination of sweet raisins and salty-briny olives alongside the ham defines the traditional flavour profile, though some households adjust quantities to taste.