Posted by: Zorymar | December 18, 2012

Pan de Jamon (Ham Bread)

Pan de Jamón, loosely translated as Ham Bread, is a typical Venezuelan dish traditionally enjoyed at Christmas time. This recipe yields two loafs, and can be easily doubled.


For the dough:
1 and 1/4 cups of  milk
1/2 tablespoon of granulated yeast
1 tablespoon sugar
1 egg
50 grams of melted butter
500 grams of all-purpose flour
1/2 tablespoon salt
1 egg, beaten, for brushing the bread

For the filling:
1 pound of ham, sliced thinly (I use Tavern Ham)
Pimento-stuffed green olives
Bacon fat to brush the inside of the dough (I cook a couple of strips of bacon and use the fat that is left)

Add the sugar and granulated yeast to half a cup of warm milk, stir, cover and let it sit in a warm area for about 15 to 20 minutes, until you see a thick layer of foam on top. Pour this mix into the bowl of a stand-up mixer and incorporate the rest of the milk, the egg and the melted butter. Using the dough hook, begin mixing at the lowest speed. Combine the salt and flour and slowly add to the mix, kneading until the dough is smooth and starts to come clean off the edges. Stop the mixer, cover the bowl and set aside in a warm area for about 2 hours, until the dough has doubled in size.

Proceed to get the dough out of the bowl and place on a flour-coated surface, knead with your hands for a few minutes until the dough feels soft and doesn’t stick to your fingers. Preheat the oven to 300 degrees. Cut the dough in two equal parts (to make the two loafs). Using a rolling-pin, roll out the first half of the dough thinly, leaving it less than half a centimeter thick, and then cut into a large rectangle. Leaving about a 1 to 2 centimeter border, brush the dough with the bacon fat. Proceed to cover with the ham slices (making sure you leave that border). Then sprinkle the raisins on top of the ham, rinse and strain the olives and place them in a row on top (or just scatter them around).


Proceed to roll the dough, brushing the end with a bit of water to help seal it.


Use your fingers to pinch the ends closed and use a fork or a sharp knife to make indentations on the top of the bread. Proceed to do the same with the second half of the dough. If you want, decorate your loafs with the dough left over from cutting the rectangle, then place them (with the sealed side down) onto a baking sheet lined with parchment paper and brush them with the beaten egg.


Bake for about 50 minutes to an hour, checking regularly. Once done and golden brown, take out of the oven and let it cool a bit before slicing.





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