Pan de Jamón

Pan de Jamón
Country of Origin 
Preparation Time 
About This Recipe 

Venezuelan home cooks no doubt would make this with their own bread dough, but we're saving some time by using store-bought frozen bread dough.


1 pound frozen bread dough, thawed
4 tbsp. (1/2 stick) melted butter
4 to 5 slices bacon
1/2 lb. thinly sliced deli ham
1/2 cup pimiento-stuffed green olives, sliced
1/4 cup raisins


1. On a lightly floured surface, roll out the dough to make a rectangle about 12 by 20 inches. Brush on 3 tablespoons of the melted butter, and stagger the bacon slices lengthwise along the center. Layer with the cooked ham, overlapping the slices, and leave a 1/2-inch edge along the perimeter of the dough. Sprinkle the olive slices and raisins evenly on top.

2. Starting at the short end, carefully roll the dough jelly-roll fashion to enclose the filling completely. Pinch both ends closed, and tuck them underneath the loaf. Place in a lightly buttered 12-inch loaf pan or baking dish. Prick the surface a few times with a fork and cover with a clean cloth. Allow the bread to rise undisturbed in a warm, draft-free place for 1 hour.

3. Preheat the oven to 350°F.

4. Brush the surface of the loaf with the remaining 1 tablespoon butter. Bake for 35 to 40 minutes, or until golden brown. Allow to cool for at least 30 minutes. Cut into 1-inch-thick slices and serve. 

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