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!
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 10 min |
| Yield: | 1 loaf (3 to 4 servings) |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 632 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 31 g |
| Cholesterol | 111 mg |
| Sodium | 2247 mg |
| Serving Size | 1 of 4 servings |
| Calories | 632 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 31 g |
| Cholesterol | 111 mg |
| Sodium | 2247 mg |
Reviews
I made this for my nephew’s wife who grew up in Venezuela. She loved it and said it was like home!
I use this style recipe for tailgating during baseball season yrs ago w/ a friend. Used other items instead of olives & raisin. Also use the same Ideal with meat & cheeses for snacking.
Thanks for the recipe. I had been looking for since 2007. My friend who was like a Aunt to me made it and was teaching me. I kept messing it up as I tried to recreate it from memory.
Now I have the basic recipe. As the famous FN Chef would say, “Kick it up another knocks.”
Thanks for the recipe. I had been looking for since 2007. My friend who was like a Aunt to me made it and was teaching me. I kept messing it up as I tried to recreate it from memory.
Now I have the basic recipe. As the famous FN Chef would say, “Kick it up another knocks.”
This was loved by all, we will be making it again.
Yummmm! Delicious!
You forgot the bacon, the real pan de jamon lleva bacon.
I have made this twice already. It makes a great lunch! I realize it is not longer truly a jamon’ but I do not eat ham so I substituted turkey ham and it was delicious and so easy to make! The recipe makes a large loaf so I cut the loaf in half when fully cooked and froze half. Great instruction on this recipe. Loved watching this chef!
So good. I have made it multiple times and did it again today. Pan de jamón in February, after de holidays are over, is also great. I wish I could include a picture.
New Christmas Eve tradition for us.