Pan de Jamon (ham bread)

  • Prep Time: 20 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 10
  • About This Recipe

    “I love this dish in december ;)”


    for the yeast

  • 1 1/2 cupswater
  • 5teaspoonsgranulated yeast
  • 1teaspoonsugar
  • for the dough

  • 250gbutter
  • 1literwarm milk
  • 2kgflour
  • 1teaspoonsalt
  • 1teaspoonsugar
  • for the filling

  • 1 1/2 kgsliced ham
  • 1/2 kgsmoked bacon
  • 250gbutter
  • 1/2 kgolive
  • 1/2 kgraisins
  • 1egg( to “varnish”)
  • Directions

  • In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a “head”.
  • Add the butter to the warm milk, the sugar and the salt.
  • Pour the milk onto the flour, mix and add the yeast.
  • Make a dough and knead for 15 minutes.
  • Beat down on a table and put in an oiled bowl and cover with a damp cloth.
  • Set aside for an hour.
  • Roll out the dough with a rolling pin.
  • Coat with butter.
  • Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up).
  • Roll it up like a swiss roll and brush the”tongue” with some egg to seal it.
  • Bake at 350° F for 3/4 of an hour.
  • Serve cool.
  • Can be kept in fridge for up to 4 days.
  • Sprinkle with water and heat up on a low heat before serving.
  • Reviews

  • “Great recipe. It just forgot the capers (alcaparras).”

  • “It’s excellent but the for first timer, they need to specify how many breads you can get for this amount of dough. If these help in anyway I did six”

  • “I made this last Christmas and it was almost as good as the pan de jammon I had eaten the previous Christmas in Venezuela.Although in Venezuela this is a Christmas food, I will be making it all year round. “

  • “Good recipe which I followed last year (but by cutting all the ingredients in half).This year I forgot to half the amount and ended up with way too much dough.Makes it hard to roll it as fine as you need to (just not enough surface in our kitchen).Also weighs a ton! (actually more like 6kg when all done which is a LOT).
    So my advice – halve all the ingredients.Unless you have multiple ovens.”

  • “This recipe it’s perfect!!You will get a great pan de jamon just as you imagine.”