Best 5 Pan De Jamon Ham Bread Recipes

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**Indulge in the Delectable Delights of Pan de Jamón: A Journey Through Venezuelan Culinary Heritage**

Experience the rich flavors and aromas of Venezuela with Pan de Jamón, a delectable ham bread that holds a special place in the hearts of Venezuelans. This iconic dish, often referred to as the king of Venezuelan cuisine, is a savory masterpiece that combines the finest ingredients to create a symphony of textures and tastes. Join us on a culinary journey as we delve into the art of preparing this traditional bread, exploring variations like the Pan de Jamón Navideño, a Christmas special, and the Pan de Jamón de Pollo, a delightful chicken-filled version. Discover the secrets behind the perfect dough, the art of choosing the right ham, and the techniques for achieving a golden-brown crust.

**Embark on a Flavorful Adventure with Pan de Jamón: Explore a World of Taste**

- **Pan de Jamón Tradicional:** Dive into the classic Pan de Jamón recipe, a harmonious blend of sweet and savory flavors that will tantalize your taste buds. Learn the art of crafting a soft and fluffy dough, selecting the perfect ham for a burst of umami, and mastering the techniques for shaping and baking this iconic bread.

- **Pan de Jamón Navideño:** Experience the magic of Christmas with Pan de Jamón Navideño, a festive twist on the traditional recipe. Discover the secrets behind adding a touch of sweetness with raisins and candied fruit, creating a colorful and vibrant bread that embodies the spirit of the holiday season.

- **Pan de Jamón de Pollo:** Delight in a unique variation of Pan de Jamón filled with succulent chicken. Explore the art of combining tender chicken with a flavorful sofrito, creating a savory filling that complements the soft and fluffy bread perfectly.

As you embark on this culinary adventure, you'll uncover the secrets behind this beloved Venezuelan dish, gaining the skills and knowledge to recreate these delectable recipes in your own kitchen. Prepare to impress your family and friends with your newfound expertise in making Pan de Jamón, a testament to the vibrant culinary heritage of Venezuela.

Here are our top 5 tried and tested recipes!

PAN DE JAMON (VENEZUELAN HAM BREAD)



Pan de Jamon (Venezuelan Ham Bread) image

Pan de Jamon is a traditional Venezuelan Christmas bread filled with ham and olives. Its robust flavors are a unique tribute to Venezuelan culture.

Provided by Sarah | Curious Cuisiniere

Categories     Dinner Recipes

Time 4h10m

Number Of Ingredients 13

¼ c water, warmed to 90F
¼ c sugar, divided
1 Tbsp active dry yeast
4 c all purpose flour, divided
1 tsp salt
¾ c milk, warmed to 80-90F
2 eggs, lightly beaten
4 Tbsp unsalted butter, melted and cooled
¾ lb ham, deli sliced
½ c raisins
1 jar (5.75) pimento stuffed green olives, whole, drained and patted dry
1 egg white beaten with 1 Tbsp water (for egg wash)
aluminum foil (for baking)

Steps:

  • In a medium bowl mix the warm water and 1 Tbsp sugar, until the sugar dissolves. Sprinkle the yeast over top and set aside for 5-10 minutes, until the yeast is softened and slightly foamy.
  • Place 3 cups of flour in a large bowl along with the remaining 3 Tbsp sugar and salt. Mix to combine.
  • Stir the yeast mixture and add it to the flour. Add the milk, beaten eggs, and butter. Mix until combined.
  • Continue adding the remaining cup of flour until a soft dough comes together.
  • Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough is soft and smooth, adding flour as necessary to keep the dough from sticking to the counter or your hands.
  • Place the dough in a clean, greased bowl. Cover it with a damp tea towel and let it rest in a warm, draft free place until doubled (generally 1-2 hours).
  • Once the dough has risen, lightly dust your counter with flour and roll the dough out into a rectangle, roughly a ½ inch thick (10x15 inches).
  • Cover the dough with the ham slices, arranging them almost to the edges. Sprinkle the raisins and olives over the ham.
  • Once the fillings have been layered over the dough, tightly roll the dough up from the long edge. Tuck the edges under the roll and place it, seam side down on a greased baking sheet.
  • Brush the loaf well with an egg wash of 1 egg white beaten with 1 Tbsp water.
  • Let the dough rise, uncovered, in a warm, draft free place for 45 minutes to 1 hour, until very puffy.
  • Near the end of this final rising time, preheat your oven to 375F.
  • Bake the bread for 25-27 minutes, until the loaf starts to turn golden brown. Then, loosely tent the bread with aluminum foil (to keep it from browning too much) and continue baking for an additional 15 minutes. (It will bake around 40 minutes in total.) When finished, the loaf should feel firm when tapped. The internal temperature of the loaf should be 180-190F.
  • Remove the bread from the oven. Let it cool on the pan for 10-15 minutes before carefully transferring it to a wire rack. Cool completely before slicing and serving.
  • The bread will keep in an air tight container in the refrigerator for 1 week.

Nutrition Facts : Calories 143 calories, ServingSize each of 10 slices

PAN DE JAMóN



Pan de Jamón image

I was too young when we moved to the States to remember this, but according to my parents, pan de jamón hits the Venezuelan panaderias (bakeries) on the 1st of December, then disappears for the year on January 1st. This festive bread rolled with ham, olives and raisins is one of our Christmas staples. We have pan de jamón throughout the month of December and as part of Christmas dinner. The Alvarezes bake off two on Christmas Eve: one for snacking on during the day and one for dinner. We've made the mistake of only cooking one and ended up pan-de-jamón-less at night. Don't make this same error. Buen provecho!

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 1 loaf (3 to 4 servings)

Number Of Ingredients 7

Nonstick cooking spray, for greasing
1 pound refrigerated pizza dough, at room temperature
All-purpose flour, for dusting, if necessary
1 pound thinly sliced ham (I like honey, my parents prefer Virginia)
1/2 cup sliced green olives
1/2 cup packed raisins
1 large egg

Steps:

  • Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
  • If the pizza dough is sticky to the touch, lightly flour your work surface. Roll out the dough to a 12-by-16-inch rectangle that's about 1/8 inch thick.
  • Shingle the ham over the dough, leaving a 1/2-inch border on the two short sides. Sprinkle the olives and raisins evenly on top.
  • Starting at the long side farthest from you, roll the dough towards you into a log. Place it, seam-side down, on the prepared baking sheet.
  • Beat the egg with a splash of water in a small bowl and brush generously over the log. Poke along the top of the log several times with a fork, without piercing all the way through the dough.
  • Bake until the top is a deep golden brown, about 60 minutes. Let cool for 10 minutes, then slice crosswise with a serrated knife and serve.

PAN DE JAMóN (VENEZUELAN HAM AND OLIVE BREAD)



Pan de Jamón (Venezuelan Ham and Olive Bread) image

Pan de jamón is a sweet and savory bread, and a popular Christmas treat in Venezuela. See how to make it, baking ham, olives, and raisins into the loaf.

Provided by Marian Blazes

Categories     Appetizer     Dinner     Lunch     Bread

Time 3h35m

Number Of Ingredients 13

1/2 cup warm water
1 tablespoon rapid rise yeast
3 1/2 cups all-purpose flour
4 ounces (1/2 cup) unsalted butter, softened
1 ounce (2 tablespoons) unsalted butter , melted
1 egg
1/2 cup milk
3 tablespoons sugar
1/2 to 1 teaspoon salt
1/2 pound smoked ham, very thinly sliced
1/2 cup raisins
1/2 cup sliced olives
1 egg yolk

Steps:

  • Gather the ingredients.
  • Place the warm water in the bowl of a stand mixer. Sprinkle the yeast over the water and let stand for 5 minutes.
  • Add 1 cup of the flour, the butter, and egg, and mix well using the dough hook attachment.
  • Add the softened butter and another cup of flour and mix well.
  • Add the remaining ingredients and knead until smooth, adding a bit of extra flour if the dough is too sticky. When well kneaded, the dough should be soft, shiny, and smooth.
  • Place the dough in an oiled bowl. Cover with plastic wrap, set in a warm location, and let rise until doubled in bulk, about 30 minutes.
  • Divide the dough in half. On a lightly floured surface, roll half of the dough into a large rectangle about 10 x 12 inches.
  • Brush the dough with 1 tablespoon of the melted butter. Place half of the ham slices over the dough, leaving a 1-inch border all around.
  • Sprinkle half of the raisins and half of the olives around over the ham.
  • Tightly roll up the dough lengthwise starting with the long edge, sealing the last part of the dough to the roll with some water.
  • Place roll, seam side down, on a parchment-lined baking sheet, and tuck the ends under slightly. Repeat with the other half of dough.
  • Mix the egg yolk with a teaspoon of sugar and brush the mixture onto the rolls with a pastry brush.
  • Lightly cover the rolls with oiled plastic wrap and let rise in a warm place for about an hour.
  • Bake bread at 350 F for 30 to 40 minutes, until golden brown.
  • Remove from oven, and let it cool slightly before slicing.

Nutrition Facts : Calories 152 kcal, Carbohydrate 19 g, Cholesterol 38 mg, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, Sodium 204 mg, Sugar 4 g, Fat 6 g, ServingSize 2 rolled loaves (serves 24), UnsaturatedFat 0 g

VENEZUELAN HAM BREAD (PAN DE JAMON) RECIPE - (4.1/5)



Venezuelan Ham Bread (Pan de Jamon) Recipe - (4.1/5) image

Provided by davidv

Number Of Ingredients 13

Dough:
1 (0.25-oz) package active dry yeast
1 Tbsp + 1/2 tsp sugar, divided
1/4 cup warm water
1/2 cup whole milk
1-1/2 oz unsalted butter
1/2 tsp salt
1-3/4 cups all-purpose flour
1 egg + 2 tsp sugar (for egg wash)
Filling:
1 lb thinly sliced honey-baked ham
1/2 cup raisins
1/2 cup sliced pimento-stuffed green olives

Steps:

  • To prepare the dough, place the yeast, 1/2 tsp sugar, and the warm water in a small bowl. Loosely cover the bowl with a warm, damp towel. Let it sit for 15 minutes. Pour the milk, butter, salt, and 1 Tbsp of sugar into a small pot set over low heat. Warm up the mixture until the butter melts and the sugar dissolves. Do not boil. Remove the pan from the heat. Place the flour into the bowl of a stand mixer fitted with the hook (bread paddle) attachment. Add the yeast and milk mixture to the bowl and 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 sides of the bowl, about 6-8 minutes. Remove the dough and place it in a mixing bowl that has been lightly sprayed with oil. Loosely cover with a warm, damp towel and place the bowl in a warm, humid area in your kitchen. Let the bread rise for 3 hours. To prepare the loaf, line a baking sheet with parchment paper and spray the paper with cooking spray; set aside. Place the dough on a lightly floured surface and punch it down. Then, roll it into a 20"L x 16"W rectangle. Line the dough with the ham slices, slightly overlapping each piece and covering the entire surface of the dough, except for a 3/4" border around the edges. Sprinkle the raisins and olives on top of the ham, scattering them evenly throughout. Fold the 3/4" border, only from the width sides, in to prevent the filling from leaking out. Lightly brush egg wash along the borders and then roll the bread lengthwise to form a log. (Do not discard the egg wash.) Place the rolled bread, seam side down, onto the prepared sheet pan. Put a warm damp towel, loosely on top of the bread, place it in a warm and humid area in your kitchen and let it sit for 45 minutes. Position an oven rack in the bottom-middle part of the oven and preheat to 350°F. Remove the towel from the bread. Carefully dock the bread on the top and sides with a fork. Brush the bread with egg wash, completely covering top and sides. Bake for 45 to 50 minutes, or until golden brown. Let the loaf cool completely before serving.

PAN DE JAMON (HAM BREAD)



Pan de Jamon (ham bread) image

Make and share this Pan de Jamon (ham bread) recipe from Food.com.

Provided by Daniel Aguilar

Categories     Yeast Breads

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 14

1 1/2 cups water
5 teaspoons granulated yeast
1 teaspoon sugar
250 g butter
1 liter warm milk
2 kg flour
1 teaspoon salt
1 teaspoon sugar
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")

Steps:

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

Tips:

  • Use high-quality ingredients: The quality of your ingredients will directly affect the taste of your pan de jamón. Use fresh, high-quality ham, cheese, and olives.
  • Don't overwork the dough: Overworking the dough will make it tough. Mix the ingredients just until they come together, then knead it briefly until it is smooth and elastic.
  • Let the dough rise in a warm place: This will help the dough to rise properly and give you a light and fluffy bread.
  • Bake the bread until it is golden brown: This will ensure that the bread is cooked through and has a nice crust.
  • Let the bread cool before slicing: This will help the bread to hold its shape and prevent it from crumbling.

Conclusion:

Pan de jamón is a delicious and festive bread that is perfect for any occasion. With its savory filling of ham, cheese, and olives, it is sure to be a hit with everyone who tries it. So next time you're looking for a special bread to make, give pan de jamón a try. You won't be disappointed!

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