Pan de Jamón
This lovely loaf encases coils of ham punctuated with salty olives and sweet raisins. Somewhere between sweet and savory, this bread can be enjoyed as a meal in its own right.
AREA OF ORIGIN: Venezuela
DATE OF ORIGIN: 1900s
HISTORY: One of the few breads that features a savory swirl, this ham-filled loaf hails from Caracas, Venezuela. First served during the Christmas season of 1905 at Gustavo Ramella’s bakery in Caracas, the original pan de jamón featured an enriched bread with a leftover Christmas ham filling. By the 1920s, the briny flavors of olives and capers were added to the mix, adding an extra note of salty flavor.
As the years went on, the bread took a lightly sweet turn, incorporating raisins into the rolled filling. The meat, olive, and raisin combination may call to mind the Cuban classic of picadillo. Still often served for Christmas, pan de jamón has become equally popular in Madeira, an autonomous region of Portugal, and is served alongside its famed sweet wine.
Pan de Jamón
Makes 1 loaf
Ingredients
4 cups (500 grams) all-purpose flour, divided¼ cup (50 grams) granulated sugar2¼ teaspoons (7 grams) instant yeast1½ teaspoons (4.5 grams) kosher salt½ cup (120 grams) water½ cup (120 grams) whole milk¼ cup (57 grams) unsalted butter3 large eggs (150 grams), divided1 (5.75-ounce) jar (163 grams) pimiento-stuffed green olives8 ounces (226 grams) deli-sliced ham (about 9 slices)¼ cup (32 grams) raisins
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (250 grams) flour, sugar, yeast, and salt at low speed until combined.
In a medium saucepan, heat ½ cup (120 grams) water, milk, and butter over medium-low heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at low speed until combined, about 1 minute. Add 2 eggs (100 grams), and beat for 1 minute. Add remaining 2 cups (250 grams) flour, and beat until a shaggy dough forms.
Switch to the dough hook attachment. Beat at low speed until dough is soft, smooth, and elastic, 8 to 10 minutes. Turn out dough onto a clean surface, and shape into a ball.
Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 45 minutes.
Drain olives, and place on a paper towel-lined baking sheet; pat dry. Place ham on another paper towel-lined baking sheet; pat dry.
Line a rimmed baking sheet with parchment.
Punch down dough; loosely cover and let stand for 10 minutes. On a lightly floured surface, roll dough into a 15×10-inch rectangle (about ½ inch thick). Arrange ham on top of dough, leaving a ¼-inch border on all sides. Sprinkle ham with olives and raisins. Starting with one long side, roll up dough, jelly roll style; pinch seam to seal. Place, seam side down, on prepared pan. Pinch ends closed, and tuck under. Cover and let rise rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 40 minutes.
Preheat oven to 375°F (190°C).
In a small bowl, lightly whisk remaining 1 egg (50 grams). Brush egg wash on top and sides of dough.
Bake until golden brown, 20 to 25 minutes. Let cool on pan for 25 minutes; serve warm or at room temperature.
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