Pan de Jamón
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Loading... - Richard Patterson
- 07 Feb 2023
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Pan de Jamón is an essential element of every Venezuelan table during the holidays. This unique dish – not quite a sandwich and not quite a meat pie – combines the sweetness of raisins with the salty brine of green olives and ham rolled up into the warm embrace of homemade bread. The scent of all of these ingredients combined reminds me of standing in lines at panaderías while waiting to buy this bread, my family gathered at the holiday table and my grandmother, who taught me how to feed people. Upon immigrating to the United States, it was one of the first items my mom and I made together in the hopes of gathering family.
Yield | 3 loaves |
Bread Dough
8 ½ cups all-purpose flour, plus more for dusting
3 large eggs
2 cups milk, warmed
1 cup granulated sugar
½ oz instant yeast
1 tsp kosher salt
3 sticks salted butter
1 large egg, beaten
1 Tbsp granulated sugar
Filling
½ pound ham, thinly sliced
1 pound smoked bacon, thinly cut
2 cups raisins
½ cup pimento-stuffed green olives, thinly sliced
| Preparation | In a small bowl, combine the warm milk, 2 tablespoons of the sugar and the yeast; mix well, and set aside until bubbly. Meanwhile, whisk together 1½ sticks of butter, the rest of the sugar and the salt until well-combined. Continue whisking, and add the 3 eggs one by one, followed by the milk and yeast mixture. Mix until thoroughly combined. Read More…
