Pan de Jamón

Pan de Jamon is a Venezuelan stuffed bread traditionally served around Christmas time.  It’s a rich, glazed bread stuffed with ham, pimento olives and raisins.

Some people cut corners and use a pre-made dough such as pizza dough you can get at the supermarket, but there is no substitute for the real thing.  Sure, it takes a little longer to make your dough from scratch but the end result is well worth the extra effort.  And if you have a stand mixer with a dough hook, your arms won’t even get tired from kneading the dough!


  • 45g – Fresh yeast (15g or 1 packet of Active Dry Yeast)
  • ½ C – Warm water
  • 1 t – Sugar (for proofing yeast)
  • 500g (~4 Cups) – Flour
  • ¾ t – Salt
  • 3T – Sugar
  • 6 T – Butter (softened)
  • 1 – Egg
  • 6-8 T – Warm milk

Filling, etc…

  • Flour for dusting
  • 1 T – Butter to grease baking sheet
  • 1 lb – Ham
  • ~25 olives, chopped
  • ¾ C – Raisins
  • 1 – Egg yolk
  • 1 t – Sugar


Put yeast, warm water and sugar in a contaner and allow to proof until bubbly (~30 min)

Once yeast has proofed, add butter, egg and remaining dry ingredients.  Use milk to adjust consistency of the dough until it is soft, but not sticky.  Knead until smooth and stretchy.

Let rise in a warm place until doubled (appx. 90 mins)

Grease baking sheet

On a floured surface, punch down dough.  Then roll out dough to ~3/8” thickness.

Arrange ham, olives and raisins on the dough, and roll the dough into a loaf, sealing the ends and seam.

Place loaf on buttered baking sheet and let rise until doubled (about an hour).

Preheat oven to 370º, bake bread for ~40 minutes.

Beat egg yolk with 1t. sugar and set aside.

When the bread is nearly done, remove from oven and brush on the egg yolk mixture.

Return to oven for about 5 mins until the glaze has set and has taken on a nice, golden-brown appearance.