This incredibly delicious Traditional Venezuelan “Pan de Jamon” is a MUST-HAVE on your holiday table! Tender and tasty bread dough filled with ham, olives, and raisins, this showstopper bread will WOW your guests.
VENEZUELAN PAN DE JAMON RECIPE
Pan de Jamón is a staple in Venezuelan Christmas tables. It is a slightly sweet bread filled with ham, raisins, and green olives; ingredients that give this bread its distinctive blend of savory and sweet flavors. I’m telling you… it’s like a gift from heaven!
There are many ham bread recipes around the web. Unfortunately, some of them are very complicated. I don’t like complicated recipes, especially during the holidays when we already have a lot to handle.
This recipe is very easy to make. The dough is slightly sweet and rises very well. Without any doubt, my favorite homemade dough for ham bread.
But… there is even an easier way to make it! Using store-bought frozen bread dough. Yeap!. You can save tons of time. I have done it many times, and the result is good. Not fantastic like the homemade version, but good enough.
VENEZUELAN PAN DE JAMON INGREDIENTS
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Dough:
- Milk
- Water
- Bread flour – all-purpose flour will work fine too.
- Granulated sugar
- Instant yeast – 1 envelope – about 7 g.
- Salt
- 1 egg – for eggless version see notes.
- Unsalted butter – for the dough and for brushing after baking.
- Egg wash – see notes for eggless version.
- Melted butter
Filling:
- Pimiento-stuffed green olives
- Ham – i like to use low fat ham.
- Raisins
- Papelon syrup – see notes for instructions
VENEZUELAN PAN DE JAMON STEP BY STEP RECIPE PHOTO TUTORIAL
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – MAKE THE DOUGH
To make the bread dough we have to combine flour, sugar, yeast, and salt into the bowl. Then add warm milk and water, egg (or egg substitute), and butter.
2 – RISE
Let the dough rise in a warm place until puffy and doubled in size, about 1-2 hours.
3 – FORM THE BREAD
Then the dough is rolled out into a rectangle and top it with ham, olives, and raisins. And then, roll it into a log.
4 – SECOND RISE
Cover loosely the bread with a damp towel, place it in a warm and humid area in your kitchen, and let it sit for 60 minutes.
5 – BAKE
Brush bread with egg wash for all sides. Bake for 40 – 45 minutes, or until golden brown. Remove the bread from the oven, and while is still hot brush with melted butter.
VENEZULAN PAN DE JAMON FREQUENTLY ASKED QUESTIONS
What is Papelon?
Papelon, also known as piloncillo, panela, or rapadura, is unprocessed cane sugar sold in hard, flat discs or cones in most grocery stores (international aisle) or online.
How can I substitute eggs in a bread recipe?
Mix 1 tablespoon golden flax meal + 3 tablespoons cold water to substitute 1 regular egg. After mixing, let it rest for 10 minutes to thicken. According to my experience, this substitute is good to replace up to 3 regular eggs.
Check out how I use this egg substitute in these Soft No-Knead Eggless Dinner Rolls.
How do I make an egg-free egg wash?
Just combine 2 tablespoons of whole milk and 1 tablespoon of maple syrup.
TIP TO ACTIVATE YEAST
To properly activate the yeast, the liquid temperature must be 110°F-115°F. If the water is too cold, the yeast will not “wake up.” If the water is too hot, it may kill the yeast. Using a thermometer is the most accurate way to determine the correct liquid temperature. However, if a thermometer is not available, you can test the water with your finger. Water at just above the 100-degree mark will stop feeling cool to the touch and will feel comfortably warm – but not burning.
VENEZULAN PAN DE JAMON STORING INSTRUCTIONS
STORE Pan de Jamon at room temperature wrapped well in plastic wrap after it has completely cooled. It will keep well up to two days, and then you can move it to the refrigerator for up to five days.
MORE VENEZUELAN RECIPES YOU’LL LOVE
- Venezuelan Pernil
- Venezuelan Polvorosas Cookies
- Eggless Venezuelan Tequeños
- Venezuelan Eggnog Ponche Crema
- Venezuelan Chocolate Marquesa
- Traditional Venezuelan Hallacas Recipe
- Venezuelan Asado Negro
- Venezuelan Flan Quesillo
- more
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Venezuelan Pan de Jamon
Equipment
Ingredients
For the dough:
- 1/3 cup (80 ml) milk
- 1/3 cup (80 ml) water
- 2 cups + 1 tablespoon (290 g) bread flour (all-purpose flour will work fine too)
- 1 tablespoon (12 g) granulated sugar
- 1 tablespoon instant yeast ( 1 envelope – about 7 g)
- 1/2 teaspoon salt
- 1 egg (for eggless version see notes)
- 2 tablespoons (30 g) unsalted butter, melted (more melted butter for brushing after baking)
- Egg wash = 1 whole egg + 1 tablespoon water (see notes for eggless version)
Filling:
- 2 cups pimiento-stuffed green olives, drained
- 1 lb (450 g) ham (I use low fat ham)
- 1 1/2 cups raisins
- 1/4 cup papelon syrup (see notes) (optional)
Instructions
- Line a baking tray with parchment. Lightly spray with cooking spray.
- In a microwave-safe bowl, combine milk and water and microwave in 30-second increments until the mixture is warmed (110°F approx.,)
- Add flour, sugar, yeast, and salt into the bowl of a stand mixer fitted with the hook (bread paddle) attachment. Make a well in the center and add the milk mixture, egg and melted butter to the well; mix on medium speed until incorporated. Increase the speed to medium-high and mix until the dough forms a ball and pulls away from the bowl's sides, about 8 – 10 minutes. The dough should be elastic but not sticky; if too sticky, add a little more flour, about a tablespoon at a time.
- Place the dough on a lightly floured surface and form a ball. Place the dough ball in a lightly greased bowl. Cover and let it rise in a warm place until puffy and doubled in size, about 1-2 hours.
- After risen, place the dough on a lightly floured surface and roll it into r 15-x-13 inch (38-x-33 cm) rectangle, about ½ inch (1.5 cm) thick.
- Arrange a row of whole olives on the upper edge. Slice the rest of the olives.
- Line the dough with the ham slices, slightly overlapping each piece and covering the dough's entire surface.
- Sprinkle the raisins and sliced olives on top of the ham, scattering them evenly throughout. Drizzle with papelon syrup, if using.
- Firmly roll it up like a Swiss roll. Transfer the roll, seam-side down, to the prepared baking sheet. Cover loosely with a damp towel. Place it in a warm and humid area in your kitchen, and let it rest for 60 minutes.
- Preheat oven to 350º F (180º C).
- Brush bread with egg wash for all sides. Bake for 40 – 45 minutes, or until golden brown. Remove the bread from the oven, and while is still hot brush with melted butter.
- Let the bread cool for 15 – 20 minutes before serving.
- When I am short of time, I use store-bought dough. The brand I like is Bridgford Frozen White Ready-Dough. It comes in a red plastic bag (with 3 loaves), and It can be found in the frozen product aisle.
- For better results, preheat the oven for at least 20 – 30 minutes before baking the bread.
- Venezuelan Polvorosas Cookies
- Venezuelan Papitas de Leche
- Venezuelan Eggnog Ponche Crema
- Venezuelan Chocolate Marquesa
- Venezuelan Asado Negro
- Venezuelan Pabellon Bowl [Video]
- Eggless Venezuelan Tequeños
- Venezuelan Flan Quesillo
- more
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Disclosure: I worked together with the California Raisin Marketing Board to create this recipe and was compensated for my time. The opinions below are mine and mine alone and do not represent those of the California Raisin Marketing Board.
Originally posted December 2018, post content edited to add more helpful information, no change to the recipe in November 2021.