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5 from 5 votes
Venezuelan Pan de Jamon
Prep Time
1 hr
Cook Time
50 mins
Total Time
1 hr 50 mins
Christmas is around the corner and my house is smelling like freshly made Venezuelan pan de Jamon (ham bread) already.
Course: Breakfast
Cuisine: Venezuelan
Keyword: ham bread, pan de jamon
Servings: 3 breads
  • 1 kg all-purpose flour (note 1)
  • 2 tbsp granulated yeast
  • ½ cup butter (room temperature)
  • 3 eggs (note 2)
  • 1 cup sugar
  • 1 tbsp salt
  • 1 cup milk (note 3)
  • 1 cup water (note 3)
  • 400 gr bacon sliced
  • 600 gr smoked ham
  • 1 cup green olives without seed
  • 1 cup raisins
  1. Add the yeast to the warm water and mix with a spoon. Let it chill for 5 minutes. In the meantime, add the sugar and the salt to the warm milk. Stir to ensure the sugar dissolves.
  2. In a big bowl, add the flour and form a Vulcan with a hole in the center. Add the yeast at the center. With your hand mix well.
  3. Then, add the butter and slowly the milk. The butter must be at room temperature.
  4. Add two eggs one at the time. Keep kneading.
  5. In a clean flat surface sprinkle some flour to avoid the dough sticking to the surface. Knead until you have a big ball that is no longer sticking to your fingers. Let the dough sit in a warm place for 40 minutes.
  6. Cut the dough into two separate balls. Using a rolling pin flatten the dough until it is 1cm thick (about ½ inch).
  7. Cover the center of the dough with ham, bacon, raisins and sliced olives (see the picture above). Fold the dough to make a roll.
  8. Optional: decor with the remaining of the dough.
  9. Beat the remaining egg and egg wash the loaves of bread.
  10. Take to the oven for 50 minutes at 180ºC
Recipe Notes
  1. Additionally, I would add ½ cup of flour for the kneading process. If you use a stand mixer it won’t be necessary.
  2. 2 eggs for the bread dough and 1 for egg wash before baking.
  3. The water and milk must be warm. This will activate the yeast.