Pan de Jamón

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.

Country of Origin
Preparation time

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.