In Venezuela, Christmas without pan de jamón is like a nativity set without Baby Jesus. We bake it while drinking ponche crema and listening villancicos. Watch the following video for step-by-step directions on how to make this traditional bread.
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Pan de Jamón (Ham bread)
Makes 2 loaves
Ingredients for the dough
1/2 cup warm water
2 tablespoons sugar
2 tablespoons yeast
1 pound all-purpose flour
1 egg , lightly beaten
1 cup warm milk
2 tablespoons melted butter
Dough preparation
1. In a cup, dissolve sugar in warm water. Add the yeast and let it rise for about 15-20 minutes.
2. In the bowl of a stand mixer with the dough blade, add the yeast mixture, luke warm milk, melted butter, egg and flour.
3. Knead until a soft dough ball is formed and uniform. Cover the bowl with plastic wrap and let the dough rest until doubled in size, at least one hour.
Ingredients for the filling
2 tablespoons melted butter
2 tablespoons brown sugar
1 pound thinly sliced ham
1 ½ cup sliced stuffed manzanilla olives
1 ½ cup raisins
Ingredients for the egg wash
1 egg beaten
2 tablespoons molasses
__Preparation of bread
__1. Preheat oven to 350°F and cover a baking sheet with parchment paper.
2. On a floured surface, with the help of a roller, extendi half of the dough to a thickness of 1/4 inch and trying to get the edges a little thinner.
3. With your fingers, spread the dough with some butter and sprinkle with brown sugar.
4. Cover the dough with half the ham, then half of the olives and half the raisins.
5. Starting at one edge, roll the bread loosely. Fold the ends of the dough down and place the bread on the tray.
6. With a fork, poke the bread t and bake for 35-40 minutes until it begins to brown.
7. Out of the oven, brush with the egg and molasses mixture and bake for 5 minutes more.
8. Remove from oven and let cool for at least an hour before slicing.
More of my recipes on my cooking blog.
Image via Enriqueta Lemoine
