Pan de jamon, Venezuelan ham bread
Dish: Appetizer
Quantity: 8
Country: Venezuela
The pan de jamon is a typical bread of Venezuelan cuisine that is part of its Christmas dish and is consumed during all the Christmas season, is a homemade bread that is stuffed with ham, bacon, raisins and olives, then baked and cut into slices, the truth is that it is a delight, the contrast of flavors is unique and best of all is that it is a recipe that we can prepare perfectly at home, correctly following a few simple steps.
We invite you to follow our step-by-step videos, where we will explain in detail how to make pan de jamon! And if you have any doubts or questions, leave us a comment and we will be happy to help you!
Ingredients
- *You can make one large loaf or two medium loaves.
- 540 g. of strong flour (minimum 10 to 11 g. of protein per 100 g.)
- 7 g. of dry baker's yeast
- 1 tablespoon salt
- 100 g. sugar
- 80 g. melted butter
- 250 ml. of warm milk (not boiling)
- 1 egg
- 1 kg. sliced smoked ham (if you make two medium loaves, use 500 g. for each loaf)
- 30 pitted green olives (if you make two medium loaves, use 15 olives for each loaf)
- 12 slices of smoked bacon (if you make two medium loaves, use 6 slices for each loaf)
- Raisins to taste
- 80 g. papelon or panela (for the panela honeydew)
- 80 ml. water (for the panela honeydew)
How To Make It
Step 1:
We begin the preparation of our pan de jamón, for this, in the bowl of the mixer add the flour, sugar, salt, yeast and mix until integrated, then add the egg, melted butter, warm milk (not boiling) and knead for 16 minutes (if you do not have a mixer, you can do it in a bowl and as soon as you have a somewhat homogeneous dough, place it on a flat surface and knead it for the indicated time) after the kneading time, we give circular shape to our dough, we take it to a bowl, cover it with a clean cloth and let it rest for 2 hours in a warm place without air currents (it can be the same oven at home).
Step 2:
While the dough is resting, we will prepare our honeyed papelón, for this, in a pot we add the papelón or panela, the water and let it cook over medium heat for 20 minutes until we obtain a honeyed texture. Set aside.
Step 3:
After the resting time, we turn our dough on a flat surface and knead it for a few minutes to degas (remove the air) then we return to give it a circular shape and divide it into two equal parts (this step is only to make two medium loaves, if you want to make a large loaf, use the whole dough without cutting it).
Step 4:
On the flat surface, sprinkle a little flour and place the dough, then with the help of a rolling pin, we will stretch to form a rectangle, then with the help of a pizza cutter, we will perfect the edges as I show you in the video to get a correct rectangle (we reserve the dough cuts to make some strips and decorate the bread).
Step 5:
Now it's time to fill our pan de jamon, to do this, add the ham (leave a space at the beginning of the dough that will be for the olives) the bacon or bacon, raisins and then the olives as I show you in the video, then roll up to reach the end of the dough.
Step 6:
With the help of a rolling pin, we are going to stretch the cuts of the dough that we had reserved and we are going to cut strips of equal sizes, then we take a strip and place it at the beginning of the bread diagonally and then we place another and give shape of "X" (see video) we repeat this process until decorating the bread. Place our bread on a baking sheet with parchment paper and cover it with a clean cloth, let it rest for 1 hour in a warm place.
Step 7:
After the hour of rest, with the help of a fork, prick the pan de jamon d on top and put it in the oven at 180 ºC / 356 ºF (preheated oven) for 50 minutes, then take our bread out of the oven and glaze it with the papelon glaze, take our pan de jamon back to the oven and cook for 10 more minutes (1 hour in total).
Step 8:
Remove our pan de jamón from the oven and let it cool for a few minutes, then remove it from the tray and place it on racks and let it cool completely. When it is at room temperature, cut it into slices and our delicious pan de jamon is ready.
Tips To Prepare It
When baking the pan de jamon, some people varnish it with egg, egg yolk or milk, to obtain a golden color, but we particularly love to varnish it with a mellow papelon, which is nothing more than putting a piece of panela or papelon in water and letting it cook over medium heat until it gets a mellow texture, it gives an incredible color and flavor to the pan de jamon, we recommend it 100%.
As for the ham to be used for the Venezuelan ham bread, we normally use jamon planchado, which is basically a smoked leg ham that is also part of the Christmas dish but if you can't get it, you can use any quality ham as long as it is smoked.
When preparing pan de jamon, it is very important to knead it well, either with your hands or using a kneading machine, as well as to respect the resting time, which should always be done in a warm place so that the dough can rise without any problems.
When you take the pan de jamon out of the oven, let it cool a little and then transfer it to a wire rack so that it cools completely and does not generate humidity in its base (never cut the bread just out of the oven).
For this Venezuelan pan de jamon recipe, we use pitted green olives without stuffing, but if you want you can use olives stuffed with peppers, if you ask me, I'll take the first option, it's a matter of taste.
The papelon or panela, you can find it in supermarkets or Latin stores.
What can we accompany this recipe with?
The pan de jamón is one of the components of the Venezuelan Christmas dish that consists of the hallaca, chicken salad, pernil, and the delicacy of this ham bread, you can also take it as breakfast or for a delicious snack.
Comments
This recipe has no comments yet
