Delicious ham bread from Venezuela

Pan de Jamon

This delicious speciality comes from Venezuela. Pan de Jamon (ham bread) is mainly made in Venezuela during the Christmas season. It is as well known there as Christmas stollen is in Germany. Pan de Jamon combines three flavours: sweet, sour and salty. This combination is what makes it so unique.

It is actually easy to prepare, but takes a little time.

Ingredients

For the dough

200 ml lukewarm milk
1 packet of dry yeast
500 g flour
50 g sugar
1 teaspoon salt
2 eggs
50 g butter

For the filling

500 g cooked ham in slices
9 slices of bacon
Raisins
1 large jar of pitted olives

Info

People: 4
Preparation: approx. 20 minutes + 3 hours
Difficulty level: easy

The preparation

Step 1:

Pour the lukewarm milk into a bowl with the yeast, salt and sugar and stir. Then add the flour and 1 egg and knead into a dough. Melt the butter in a saucepan over a low heat and add to the dough. Knead everything well into a smooth dough.

Step 2:

Cover the dough and leave to rise for approx. 1 hour.

Step 3:

Once the dough has risen after an hour, place it on the work surface and roll it out (to approx. 50 x 50 cm) without kneading.

Step 4:

Now we add the toppings to the dough. First, add the cooked ham, as shown in the photos below. Leave a little space around the edges. Then place the bacon and olives in 3 rows on top of the ham. Finally, spread the raisins evenly over the entire surface.

Step 5:

Roll the dough into a strudel. Brush the sides and ends with a little water and stick them together. Cover the pan de jamón again and leave to rise in a warm, draught-free place for approx. 45 minutes.

Step 6:

Then preheat the oven to 175 degrees top and bottom heat. Beat the second egg well and brush it evenly over the pan de jamón with a pastry brush. Then prick several times with a fork and place in the oven. If the top of the pan de jamón browns too quickly, simply cover it with a piece of aluminium foil. After baking, cut into slices and serve hot.