Venezuelan Pan De Jamon Recipe Highlights
Pan de Jamón is a staple on Venezuelan Christmas tables. It is a slightly sweet bread filled with ham, raisins, and green olives, which give it 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. It is, without a doubt, my favorite homemade dough for ham bread. But… there is even an easier way to make it! Use store-bought frozen bread dough. Yeap! You can save tons of time. I have done it many times, and the result is good. It’s not fantastic like the homemade version, but it’s 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: For baking, I like to use whole milk. However, you can use any milk you have handy. Flour: I like to use bread flour for this recipe, but if you only have all-purpose flour, it will work fine, too. Sugar: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the bread. Yeast: I recommend instant yeast because it doesn’t need to be activated; just mix it with the dry ingredients. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Egg: For the eggless version, see notes. Butter: You will use butter for the dough and for brushing the bread after baking. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called for in the recipe.
Filling:
Pimiento-stuffed green olives Ham – I like to use low-fat ham. Raisins Papelon syrup – See notes for instructions on how to make it. If you don’t have papelon, you can use molasses. You just need the tiniest amount.
How to Make Venezuelan Pan De Jamon Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Make Ahead Pan de Jamon
This dough can be made ahead of time. Just make the dough as instructed in the recipe, then wrap it with plastic wrap and refrigerate for up to 24 hours. You don’t need to do the first rise step. Then remove from the refrigerator and follow the recipe from step 4.
Serving Pan de Jamon
Pan de Jamon is eaten throughout the whole holiday season. Sometimes, it is served on its own as breakfast or a mid-afternoon snack, and other times, it is served as a side with the traditional Venezuelan Christmas dish, which consists of Hallacas, Pernil, Ensalada de Gallina, and Pan de Jamon. Yeast. I like to use instant yeast for this recipe since it does not need to be activated; just mix it with the dry ingredients. But if you only have active yeast handy, you need to activate it. To do so, place milk and water in a measuring cup and heat in the microwave until it reaches 110°F-115°F (43 – 45 º C). Add the yeast, mix, and let it rest for 5 – 8 minutes until foamy. If not, the yeast is dead and should be tossed. Papelon Syrup. If you are short of time and you cannot make the papelon syrup, you can use 2-3 tablespoons of molasses. Additions. If desired, you can add a few slices of bacon for extra flavor. Shortcut. When I am short of time, I use store-bought bread dough. The brand I like is Bridgford Frozen White Ready-Dough. It comes in a red plastic bag (with three loaves) and can be found in the frozen product aisle in most grocery stores. Baking. For better results, preheat the oven for at least 20 – 30 minutes before baking the bread so it has time to reach the ideal temperature.
Storing & Freezing Instructions
STORE Pan de Jamon at room temperature, wrapped well in plastic wrap after it has completely cooled. It will keep well for up to two days, and then you can move it to the refrigerator for up to five days.
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Recipe Card
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. This recipe was originally published in December 2018. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
