Pan de Jamón

This is a traditional bread from Venezuela, especially cooked during Christmas time.

Pan de Jamón

Pan de Jamón from Venezuela

For the dough:
200 ml warm milk
2 beaten eggs (+ 1 extra beaten egg for final brushing.)
2 tablespoons of yeast
1 teaspoon of salt
50 g of sugar
50 g of margarine melted
500 g of all-purpose flour

400 g of smoked ham
300 g of smoked bacon
Boneless green olives


The Dough
Mix well the sugar, salt and yeast in a medium sized bowl. Make a hole in the center of the mixture and add the beaten eggs and the melted margarine. Mix until smooth. Place the dough on the table and sprinkle it with flour and knead it for 10 minutes. The sticky consistency will be disappearing while kneading it. Sprinkle it with flour until the dough does not stick to the board.
Cover the dough with a cloth and place it in a warm place, it could be inside the oven while turned off. Let the dough rise until doubled in size (approximately 30 minutes).
Sprinkle the board with flour and extend the dough from the centers to the corners to make a rectangle. Sprinkle it with flour as much as you need to avoid the dough stick to the board. Make sure the rectangle is not wider than your oven.

The Filling
Brush the extended dough with a thin layer of honey. Make a layer of smoked ham, another layer of smoked bacon 2 cm apart from each other. (The bacon can be fried or put it in the microwave wrapped in paper towels for few minutes to reduce fat).
Put as many raisins and olives as you like. Note: filling portions can vary according your preferences.
Roll the dough up carefully and tightly, moistening the edges and the ends to keep the roll well sealed.
Cover it with a plastic wrap and let it rise for 30 more minutes. Remove the cover and brush it with a beaten egg and pierce with a fork to avoid unwanted dough openings. Place it in a 350ºF preheated oven for 40 minutes or until golden.