Pan de Jamón (Venezuelan Ham and Olives Bread)

Think you know all types of bread? Think again. Pan de Jamón (in English, Ham Bread) isn't just bread, it's a holiday fiesta rolled into one golden loaf. This Venezuelan classic is stuffed with layers of juicy ham and tangy olives, making it the star of Christmas tables everywhere. With its pillowy dough, savory filling, and a touch of sweet caramel glaze, it’s perfect as a centerpiece, an appetizer, or even a sneaky midnight snack.

Whether you’re feeding a crowd or treating yourself, Pan de Jamón is your ticket to a flavor-packed holiday.

What Is Pan de Jamón?  

Its origins can be traced to bakeries in Caracas, where creative minds sought to combine hearty ingredients into a single, irresistible bread roll. Over time, this recipe became a holiday staple, gracing tables across the country during Christmas and New Year celebrations.

What makes it special? The interplay of salty, smoky ham and briny olives wrapped in soft, slightly sweet dough. And let’s not forget the crowning touch, a golden caramel glaze that adds a subtle sweetness, balancing the flavors beautifully. While the classic filling includes ham and green olives, some families jazz it up with raisins, bacon, or even cream cheese.

Pro Tips for the Perfect Pan de Jamón  

• Activate your yeast properly. Use lukewarm water and a pinch of sugar to wake it up, which ensures your dough rises properly.
• Roll your dough tightly to keep the filling intact and prevent gaps.
• Slice your dough with precision. Use a serrated knife to cut clean slices without smushing the bread.
• Extra glaze means extra shine. Don’t be stingy with the caramel glaze, it’s the cherry on top of this delicious bread.
• Dough consistency is key. Your dough should feel soft and slightly tacky but not sticky. If it’s too wet, add a bit of flour; if it’s too dry, sprinkle a few drops of water.
• When making the caramel glaze, don’t let it burn. Keep an eye on the sugar and water mixture, stirring occasionally for a silky, golden glaze.
• Avoid overfilling with ham and olives to prevent the dough from tearing while rolling.

Why Did My Dough Not Rise?  

Your yeast might not have been properly activated. Make sure the water is lukewarm, not hot, as extreme temperatures can kill the yeast. Also, check the yeast's expiration date.

Is There a Gluten-Free Option When Making Pan de Jamón?

Yes, you can use a gluten-free flour blend suitable for bread-making. However, you may need to adjust the liquid ratio and kneading time for the best texture.

Can I Skip the Caramel Glaze?  

Yes! While the caramel glaze adds a touch of sweetness, you can omit it if you prefer a purely savory bread. Alternatively, you can use a light egg wash or brush with melted butter for a simpler finish.

What Type of Ham Should I Use?  

Traditional recipes call for smoked or cooked ham slices, but feel free to use Serrano ham, turkey ham, or even a vegetarian substitute if desired.

Can I Use Different Fillings?  

Yes! While the classic recipe calls for ham and olives, feel free to customize. Try turkey slices, bacon, or even plant-based alternatives for a unique twist.

More Tasty Breads to Serve on Your Tables During the Holidays!

Edible Bread Basket

Cheesy Stovetop Pumpkin Bread

Soft Pumpkin Dinner Rolls

Butterfly Pea Focaccia

Pull-Apart Garlic Rosemary Bread

How to Store Leftovers  

To keep your Pan de Jamón tasting its best, wrap leftovers in aluminum foil or plastic wrap. Refrigerate for up to a week or freeze for longer storage. Reheat in the oven for a warm, fresh taste.

How to Make Pan de Jamón

Step 1. In a mixing bowl, dissolve the yeast in lukewarm water and add sugar. Stir well, then mix in one egg and flour gradually. Knead for 10 minutes until smooth.

Step 2. Incorporate margarine, kneading until fully combined. Cover and let it rise for an hour.

Step 3. Simpley knead the dough again and flatten it into a square

Step 4. Layer ham slices over the surface, leaving one edge clear. Scatter olives on the ham and begin rolling tightly into a log.

Step 5. Make horizontal cuts at the free edge of the dough.

Step 6. Mix egg with water and and brush the top of the roll with the mixture.

Step 7. Wrap the roll by placing the strips over the top in a crisscross pattern.

Step 8. Use the water and egg mixture to cover the entire roll.

Step 9. Let the roll rest for an hour, then insert a fork into several places on the roll.

Step 10. Bake your roll at 180°C (356°F) for 30 minutes.

Step 11. In a small pot, caramelize sugar with water until golden. Brush over the roll with the caramel

Step 12. Return your roll to the oven for 10 more minutes.  Let your Pan de Jamón cool for at least 30 minutes before slicing and digging in.