Pan De Jamon: the tasty recipe for Venezuelan Ham Bread

Pan de Jamon (pronounced "pan de ham-on") is also known as Venezuelan Ham Bread. It’s a sweetened bread stuffed with olives and ham and is traditionally served around Christmas time. It’s said to have originated in 1905, in Caracas, the capital of Venezuela. Apparently, the owner of a bakery wanted to use up a few pieces of leftover ham, and so the recipe was born!

And you need only bread dough (homemade or store-bought), ham, and olives. The bread bakes until crispy on the outside, but soft and tender on the inside—and it’s packed with ham flavor! During the December holidays, you will see this on tables across Venezuela, and once you taste this flavorful bread, you’ll see why it’s so popular!

Tips For Making Venezuelan Ham Bread

You can try different variations. You can add more olives to the filling, and also use green and black olives. Add raisins, sliced cheese or bacon if you like.

For an egg-free “egg wash”, use milk mix with a bit of honey.

Pat the olives dry before using to prevent the bread from becoming soggy from excess moisture.

The dough can be made ahead of time and stored wrapped in the fridge for up to two days. Roll out, assemble, and bake before serving.

These Venezuelan Ham Breads make great gifts!

How To Serve Pan De Jamon

Allow to cool before slicing. Serve the bread on its own, or as a side to a soup or a salad.

How to store Venezuelan Ham Bread

Store leftovers in the fridge (in an airtight container) for up to 3 days. The baked bread can also be frozen whole or in individual slices. Simply wrap with plastic wrap, place in a freezer-safe Ziploc bag, and freeze for up to 1 month. Allow to thaw at room temperature, or in the microwave.

How To Make Pan De Jamon

Place all the ingredients for the dough into a large mixing bowl and mix to combine.

Knead the dough well until smooth and elastic.

Divide the dough into two parts. Cut one small piece from each piece and set aside.

Roll out a rectangular cake. Put olives on the edge of the rectangle.

Place the ham on top of the dough, about ¾ to the top.

Make diagonal slits on the top.

Carefully roll up the dough, starting from the olive side, and placing it in such a way that the slits are on top.

Place the dough rolls on a baking sheet lined with parchment paper. Roll out the pieces of dough you had asset aside and wrap them around the roll. Cover with a kitchen towel and set aside.

Brush the rolls with whisked egg yolk.

Pierce with a fork to allow the steam to escape.

Bake for 30 minutes at 180°C (350°F) until golden. Slice and serve.

Notes

If you want a shortcut, use store-bought dough instead of making your own.