Ingredients
Dough
- 500 gplain flour
- 220 mlwarm milk
- 80 gsugar
- 7 ginstant yeast
- 1 tspsalt
- 2eggs
- 80 gbutter, softened
Filling
- 400 gcooked ham, thinly sliced
- 150 gsmoked bacon, sliced and lightly fried
- 150 ggreen olives, sliced
- 100 graisins
- 80 gbutter, melted
To glaze
- 1egg, beaten
- 2 tbsppapelón syrup, or sugar syrup
To serve
- as part of the Venezuelan Christmas plate, with hallacas and ensalada de gallina
Directions
- Soak the raisins in warm water for 15 minutes and drain them. Plumping the raisins first stops them drawing moisture out of the dough and burning at the edges.
- Mix the flour, sugar, yeast and salt, then work in the warm milk and eggs. Knead 10 minutes, then work in the softened butter a piece at a time. Add the butter once the dough is already smooth, or it coats the flour and the dough never develops strength.
- Prove for 1 hour 30 minutes until doubled. Roll the dough out into a large rectangle about 40 by 30 cm and 5 mm thick. Roll it thin and even. Thick dough gives a bready loaf where the spiral is lost.
- Brush the whole surface with melted butter, leaving a clear 2 cm border along the far long edge. That bare border is what seals the roll, and buttering right to the edge means the seam never closes. Lay the ham slices across the dough in overlapping rows, covering it completely. Scatter the fried bacon, the sliced olives and the drained raisins evenly over the ham.
- Roll it tight with no air gaps. Pinch the seam closed firmly and tuck the ends underneath. Set it seam side down on a lined tray. Prick the loaf all over with a fork or a skewer, right through the top layer. Prove for a further 40 minutes.
- Brush with beaten egg and bake at 180°C (355°F) for 30 to 35 minutes until deep golden. Cover the top loosely with foil if it browns too fast before the centre is done.
- Brush with papelón syrup the moment it comes out of the oven, which gives the characteristic glossy sweet crust. Glaze it hot so the syrup dries to a shine rather than sitting sticky on a cooled loaf. Cool it at least 30 minutes before cutting, or the spiral collapses under the knife. Cut it into thick slices with a serrated knife, sawing gently.
Technique
- The sweet, salty and briny combination is the whole point and leaving out the raisins or olives is contentious.
- It keeps two or three days wrapped and reheats well in a low oven.
- Venezuelan bakeries sell it through December and it sells out daily.
Substitutions
- Dark brown sugar syrup in place of papelón.
- Any good cooked ham, sliced thin.
Variations
- Without raisins, which is the older Caracas style.
- With smoked ham and cheese.
- Made as individual small rolls.
History
Created in Caracas in 1905 at Gustavo Ramella’s bakery; rival bakers later added raisins and olives to the ham filling.
Frequently asked questions
What is Pan de jamón?
Pan de jamón is a bread & pastry from Venezuela: christmas bread rolled with ham, olives and raisins. Created in Caracas in 1905 at Gustavo Ramella’s bakery; rival bakers later added raisins and olives to the ham filling.
How long does Pan de jamón take to make?
Pan de jamón takes 40 min plus 2 hr rising of preparation and 35 min of cooking. The recipe makes 1 large loaf. It is rated medium to make.
What can I substitute in Pan de jamón?
Yes, within limits. Dark brown sugar syrup in place of papelón. Any good cooked ham, sliced thin.
What is the most important thing to get right in Pan de jamón?
Mix the flour, sugar, yeast and salt, then work in the warm milk and eggs. Knead 10 minutes, then work in the softened butter a piece at a time. Add the butter once the dough is already smooth, or it coats the flour and the dough never develops strength.
