Bakery
Pan de jamón
Venezuelan Christmas bread. Ham, olives, raisins, rolled.
90 minServes 12
Ingredients
Grab it in the aisles — or shop this store on Instacart.
- 1½ lbbread dough (or pizza dough)
- ¾ lbsliced ham
- ½ cupSun-Maid raisins
- ½ cupGoya pimento olives
- 6 stripsbacon
- 1egg, beaten
- 1 TbspDomino brown sugar
How to make it
- 1
Let the dough sit at room temperature 20 minutes so it rolls easily. Soak the raisins in warm water 10 minutes, then drain. Beat the egg in a small bowl.
- 2
On a floured counter, roll the dough into a rectangle about 10×16 inches and ¼ inch thick.
- 3
Cover the dough with overlapping slices of ham, leaving a 1-inch border. Scatter raisins, olives, and the bacon strips down the length.
- 4
Starting from a long side, roll it into a tight log. Pinch the seam and tuck the ends under. Set seam-side down on a lined sheet. Rest 20 minutes. Heat the oven to 375°.
- 5
Brush with beaten egg and sprinkle the brown sugar. Bake 30–35 minutes until deep gold. Cool 20 minutes before slicing so the filling stays put.