Pan de Jamón — Venezuelan Ham Bread

Information

Soft festive bread rolled with ham, olives and raisins, popular in Venezuela and on Curaçao. Makes one large loaf, about 12 slices. Allow an additional 90–120 minutes for rising and 30 minutes for cooling.

Ingredients

• 500 g all-purpose flour, plus extra for dusting
• 7 g instant yeast
• 40 g sugar
• 8 g salt
• 250 ml lukewarm whole milk
• 1 large egg for dough
• 50 g softened unsalted butter
• 350 g sliced fully cooked smoked ham, patted dry
• 100 g drained pitted green olives
• 75 g raisins
• 1 egg beaten with 1 tablespoon milk, for brushing

Preparation

1. Mix flour, yeast, sugar and salt. Add milk and egg, then butter; knead 10–12 minutes until smooth and elastic. Add a little flour only if very sticky.
2. Cover and let rise in a warm place for 60–90 minutes, until doubled.
3. Roll on a lightly floured surface into a 40 x 30 cm rectangle. Cover with ham, olives and raisins, leaving a 2 cm border.
4. Roll from a long edge into a log, pinch the seam and ends closed and place seam-side down on a lined tray. Cover loosely and let rise 30 minutes. Heat oven to 180°C (350°F).
5. Prick the top in several places with a skewer. Brush with egg wash. Bake 35–40 minutes until deeply golden and the dough is fully baked; tent with foil if browning early.
6. Cool 30 minutes before slicing. Refrigerate within 2 hours; keep covered at 4°C or colder for up to 3 days, or freeze slices.