Wednesday, August 31, 2011

Pan de jamón (Venezuelan ham bread)

Pan de jamón (ham bread) is a traditional Christmas-time dish in Venezuela. You start seeing it in bakeries starting October and all through the season, and it is usually eaten as breakfast, snack or appetizer, and is a definite must during Christmas Eve and Christmas meals.

It is coincidentally also one of my favorite foods ever :) Ever since my success with the cachitos, I wanted to try my hand at this too. To my luck, it uses the same dough as the cachitos, and I had some leftover in the freezer.


The flavor profile of this bread is sweet (the dough and raisins) and salty (the olives and ham). Are you starting to see a pattern here? A lot of the food I love is sweet and salty at the same time!

Pan de jamón
Servings: 4 (3 slices each)
Prep time: 3 hours (including dough resting time)
Cook time: 40 min
Total time: 3 hours 40 min

1 part Venezuelan cachito dough (recipe can be found here)
1/3 cup flour
1/2 lb fat free ham in thick slices (you can use honey ham if you want too!)
handful of raisins
handful of green olives with red pepper filling
1 tbsp butter
dash of sugar
1 egg

Begin by making the dough. You can make a large batch, split it in 4 equal parts and store it in the freezer. This is what I did, so for this dish I just let the dough unfreeze in the fridge over night, and let it sit on the countertop to warm up to room temperature for an hour before preparation.

Before you begin working with the dough, place the raisins in a bit of water so they get a little moist. Add the olives to a colander and let their pickling liquid drain.

Coat the dough, the rolling pin and working surface with a little flour. Knead the dough a bit so it's soft again. Roll it out into a rectangular shape with a rolling pin. Mine came out to about 15 in by 10 in.

Melt the butter in the microwave and add a dash of sugar into it. Coat the dough with this mixture completely on one side (the inside).

Next, cut the ham slices in half and cover the surface of the dough. Be careful to leave about half an inch on each side, so you can close the roll later (I didn't, learned this the hard way!). Spread the raisins and olives evenly on top of the ham.

Begin rolling the dough, not too tightly. You want it to have an oblong shape, not be completely circular. Squeeze the ends together to close. Make sure the end of the roll faces down so it doesn't open while baking. I made the newbie mistake of NOT DOING THIS and paid the price for it in the oven.

You see the end of the roll on top there? DON'T DO THIS. It should be on the bottom, okay?




Line a cookie sheet with parchment paper and place the roll on it. Cover it with a kitchen cloth and let the roll rest in a warm place for 30 minutes. Meanwhile, preheat the oven to 350 F.

When the oven is ready, whisk the egg and coat the roll thoroughly. Place it in the oven for 20 minutes. Feel free to re-coat with the egg during that time (I re-coated once). After 20 mins, cover the roll with aluminum foil and bake for another 20 minutes. This is to prevent the top from burning while the inside dough cooks.

It's ready when it is golden brown on top. Check out the repercussions of my newbie mistake. The roll was opening a little where the end is. Tastes just as good though :)



Cut the roll up into slices and serve warm or at room temperature. It is so good with coffee!

So pretty :)


And the Brunometer thinks:
8.1 / 10

Christmas in August!
To those of you that got here by blog hopping, thanks for coming and here's the 'keep on hopping' link!

3 comments:

  1. this looks amazing!!! i have a feeling some sun-dried tomatoes would also work well with this! and maybe garlic butter...mmmmmmmmmm.. damn it! i'm hungry now!

    ReplyDelete
  2. interesting idea...and seems it is easy to prepare..thinking of trying it

    ReplyDelete
  3. I really like you blog and the recipes are very good and easy to understand. I already try few with very good results.
    Thanks a lot!!!

    ReplyDelete

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