Pan de Jamón
Pan de jamón is a cherished Venezuelan Christmas tradition, its swirled slices a fixture of holiday tables nationwide each December.
A festive Venezuelan Christmas bread rolled around ham, olives, and raisins, its swirled slices as much a visual centrepiece as a flavour one — a beloved holiday tradition.
Ingredients
Method
Make a soft enriched dough from flour, yeast, and warm milk. Prove 1 hour until doubled.
Roll the dough into a large rectangle and layer with ham, olives, and raisins.
Roll tightly into a log, tucking in the ends, and place seam-side down on a tray. Prove a further 30 minutes.
Bake at 190C for 25-30 minutes until deeply golden, brushing with egg wash halfway through.
Roll tightly and evenly so the ham and olive spiral stays intact and visible when sliced.
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