Venezuelan Ham Bread (Pan de Jamon)

Pan de Jamon (ham bread)

  1. Photo

    Photo by WizzyTheStick

    • Prep Time: 20 mins
    • Total Time: 1 hr 5 mins
    • Servings: 10

    About This Recipe

    “I love this dish in december ;)”


    for the yeast

      • 1 1/2 cups water
      • 5 teaspoons granulated yeast
      • 1 teaspoon sugar
    2 of 4Pan de Jamon (ham bread)


    for the dough

        • 250 g butter
        • 1 liter warm milk
        • 2 kg flour
        • 1 teaspoon salt
        • 1 teaspoon sugar

    for the filling

      • 1 1/2 kg sliced ham
      • 1/2 kg smoked bacon
      • 250 g butter
      • 1/2 kg olive
      • 1/2 kg raisins
      • 1 egg ( to “varnish”)
    3 of 4Pan de Jamon (ham bread)


    1. In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a “head”.
    2. Add the butter to the warm milk, the sugar and the salt.
    3. Pour the milk onto the flour, mix and add the yeast.
    4. Make a dough and knead for 15 minutes.
    5. Beat down on a table and put in an oiled bowl and cover with a damp cloth.
    6. Set aside for an hour.
    7. Roll out the dough with a rolling pin.
    8. Coat with butter.
    9. Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up).
    10. Roll it up like a swiss roll and brush the”tongue” with some egg to seal it.
    11. Bake at 350° F for 3/4 of an hour.
    12. Serve cool.
    13. Can be kept in fridge for up to 4 days.
    14. Sprinkle with water and heat up on a low heat before serving.
    4 of 4Pan de Jamon (ham bread)

    Nutrition Facts

    Serving Size: 1 (697 g)

    Servings Per Recipe: 10

    Amount Per Serving
    Calories 1865.8
    Calories from Fat 735
    Amount Per Serving
    Total Fat 81.7g
    Saturated Fat 38.8g
    Cholesterol 273.0mg
    Sugars 31.0 g
    Sodium 4457.3mg
    Total Carbohydrate 202.6g
    Dietary Fiber 9.3g
    Sugars 31.0 g
    Protein 79.9g

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