Pan de Jamón (Venezuelan Ham and Olive Bread)

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
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Updated on 08/22/21
Pan de Jamón (Venezuelan Ham and Olive Bread)

The Spruce / Christine Ma

Prep: 3 hrs
Cook: 35 mins
Total: 3 hrs 35 mins
Servings: 24 servings
Yield: 2 rolled loaves
Nutrition Facts (per serving)
152 Calories
6g Fat
19g Carbs
5g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 152
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 17%
Cholesterol 38mg 13%
Sodium 204mg 9%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 3%
Total Sugars 4g
Protein 5g
Vitamin C 0mg 1%
Calcium 19mg 1%
Iron 1mg 6%
Potassium 79mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Venezuela, this slightly sweet bread stuffed with ham, olives, and raisins is especially popular at Christmas time. The bread dough is rolled up around the fillings into a log, similar to the way cinnamon rolls are made. Once baked, the bread can be sliced into attractive spirals.

Pan de jamón makes a nice meal paired with soup and a salad. Use green or black olives (or both) according to your preference, thinly sliced deli ham, and raisins for the traditional filing. Sliced cheese would make a nice addition as well.

Ingredients

  • 1/2 cup warm water

  • 1 tablespoon rapid rise yeast

  • 3 1/2 cups all-purpose flour

  • 4 ounces (8 tablespoons) unsalted butter, softened

  • 1 ounce (2 tablespoons) unsalted butter, melted

  • 1 large egg

  • 1/2 cup milk

  • 3 tablespoons sugar

  • 1 teaspoon salt

  • 1/2 pound smoked ham, very thinly sliced

  • 1/2 cup raisins

  • 1/2 cup sliced olives

  • 1 large egg yolk

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pan de jamon

    The Spruce / Christine Ma

  2. Place the warm water in the bowl of a stand mixer. Sprinkle the yeast over the water and let stand for 5 minutes.

    Place warm water and yeast in a bowl

    The Spruce / Christine Ma

  3. Add 1 cup of the flour, the butter, and egg, and mix well using the dough hook attachment.

    dough mixture in a bowl

    The Spruce / Christine Ma

  4. Add the softened butter and another cup of flour and mix well.

    dough in a stand mixer

    The Spruce / Christine Ma

  5. Add the remaining ingredients and knead until smooth, adding a bit of extra flour if the dough is too sticky. When well kneaded, the dough should be soft, shiny, and smooth.

    dough in a stand mixer

    The Spruce / Christine Ma

  6. Place the dough in an oiled bowl. Cover with plastic wrap, set in a warm location, and let rise until doubled in bulk, about 30 minutes.

    dough in a bowl

    The Spruce / Christine Ma

  7. Divide the dough in half. On a lightly floured surface, roll half of the dough into a large rectangle about 10 x 12 inches.

    rolled out dough on parchment paper

    The Spruce / Christine Ma

  8. Brush the dough with 1 tablespoon of the melted butter. Place half of the ham slices over the dough, leaving a 1-inch border all around.

    rolled out dough with ham on top

    The Spruce / Christine Ma

  9. Sprinkle half of the raisins and half of the olives around over the ham.

    Sprinkle raisins and olives on top of the ham and dough

    The Spruce / Christine Ma

  10. Tightly roll up the dough lengthwise starting with the long edge, sealing the last part of the dough to the roll with some water.

    Ham and olive in rolled dough

    The Spruce / Christine Ma

  11. Place roll, seam side down, on a parchment-lined baking sheet, and tuck the ends under slightly. Repeat with the other half of dough.

    dough rolls on a baking sheet

    The Spruce / Christine Ma

  12. Mix the egg yolk with a teaspoon of sugar and brush the mixture onto the rolls with a pastry brush.

    dough roll brushed with egg was on a baking sheet

    The Spruce / Christine Ma

  13. Lightly cover the rolls with oiled plastic wrap and let rise in a warm place for about an hour.

    dough rolls on a baking sheet, covered with plastic wrap

    The Spruce / Christine Ma

  14. Bake bread at 350 F for 30 to 40 minutes, until golden brown.

    Pan de Jamón (Venezuelan Ham and Olive Bread) on a baking sheet

    The Spruce / Christine Ma

  15. Remove from oven, and let it cool slightly before slicing.

    Pan de Jamón (Venezuelan Ham and Olive Bread)

    The Spruce / Christine Ma