Pan de jamon
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Quantity: 1 roll
Complexity: easily
Quantity: 1 roll
Pan de jamón is a Venezuelan Christmas roll that is sold in bakeries across the country from December 1st until New Year's. This festive bread with ham, olives, and raisins is a favorite and popular treat not only at Christmas but throughout December, when it is served at every table. "In my family, we always baked two pan de jamón on Christmas Eve," says recipe author Larisa Alvarez. "One was eaten during the day, and the other was served for the holiday dinner. I made the mistake of baking only one, because by dinnertime there was almost none left. Don't make the same mistake I did. Enjoy your meal!"
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of chilled pizza dough, at room temperature
- 450 g thin slices of ham
- 0.5 cups chopped green olives
- 0.5 cups tightly packed raisins
- 1 large egg
- Premium flour for working with dough (as needed)
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Recipes with similar ingredients: yeast dough, ham, olive, raisin
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- If the pizza dough is sticky to the touch, lightly flour the work surface. Roll the dough into a 30x40 cm rectangle, 0.3 cm thick.
- Place the ham slices on top of the dough, leaving a 1 cm border on both short sides. Sprinkle the top evenly with olives and raisins. Starting with the long side furthest from you, roll the dough into a log. Place it seam-side down on the prepared baking sheet.
- In a small bowl, beat the egg with a little water and generously brush the roll. Prick the surface of the roll with a fork several times, being careful not to pierce the dough all the way through.
- Bake until deep golden brown, about 60 minutes. Let cool for 10 minutes, then slice with a serrated knife and serve.
Author of the recipe - Larisa Alvarez – chef, culinary teacher
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