PAN DE JAMóN
I was too young when we moved to the States to remember this, but according to my parents, pan de jamón hits the Venezuelan panaderias (bakeries) on the 1st of December, then disappears for the year on January 1st. This festive bread rolled with ham, olives and raisins is one of our Christmas staples. We have pan de jamón throughout the month of December and as part of Christmas dinner. The Alvarezes bake off two on Christmas Eve: one for snacking on during the day and one for dinner. We've made the mistake of only cooking one and ended up pan-de-jamón-less at night. Don't make this same error. Buen provecho!
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 1 loaf (3 to 4 servings)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
- If the pizza dough is sticky to the touch, lightly flour your work surface. Roll out the dough to a 12-by-16-inch rectangle that's about 1/8 inch thick.
- Shingle the ham over the dough, leaving a 1/2-inch border on the two short sides. Sprinkle the olives and raisins evenly on top.
- Starting at the long side farthest from you, roll the dough towards you into a log. Place it, seam-side down, on the prepared baking sheet.
- Beat the egg with a splash of water in a small bowl and brush generously over the log. Poke along the top of the log several times with a fork, without piercing all the way through the dough.
- Bake until the top is a deep golden brown, about 60 minutes. Let cool for 10 minutes, then slice crosswise with a serrated knife and serve.
PAN DE JAMóN (VENEZUELAN HAM BREAD)
This recipe for the traditional Venezuelan Christmas bread comes from Martha Beltrán in Austin, Tex., who brought the recipe with her when she moved to the United States and now considers it essential to her family's Thanksgiving feast. Ms. Beltrán always starts the bread the day before she serves it, laminating it with butter three times before rolling it up with ham, bacon, olives and pimentos. The process can be long, but the dough can be left in the fridge for a flexible and forgiving amount of time, even overnight. When the finished loaves are sliced, each piece reveals a festive butter-slicked swirl.
Provided by Tejal Rao
Categories breads, project, side dish
Time 15h
Yield 12 to 14 servings (4 loaves)
Number Of Ingredients 14
Steps:
- Make the bread: In a small pot over medium-low heat, scald milk. When milk is near boiling and bubbles form around the edge of the pot, remove from heat and let cool.
- In a small bowl, combine 1/2 cup warm water and 2 tablespoons sugar and mix well. Add yeast and let rest for 5 minutes or until bubbly.
- Using a stand mixer fitted with the whisk attachment, whisk together 3/4 cup (1 1/2 sticks) butter, the rest of the sugar and the salt on medium-low speed just to combine. With mixer running, add eggs, cooled scalded milk and yeast mixture. Mix on medium speed until thoroughly combined, about 2 minutes.
- Place flours in a medium bowl and whisk to combine. Change out the stand mixer attachment for a dough hook and slowly add flours to butter mixture about 1/2 cup at a time, until fully incorporated. The dough should pull away from the bowl's edges relatively cleanly. Let rest in bowl for about 5 minutes.
- Sprinkle all-purpose flour on a clean work surface. Scrape out dough and knead for 5 minutes. If dough is too sticky to handle, add a little more flour, but do not let it get too dry. Cut dough into 2 pieces.
- Roll each piece of dough with heavy rolling pin into a 15-by-20-inch rectangle about 1/4 inch thick. Using a small offset spatula or butter knife, spread about 3 tablespoons butter in a thin layer over the top of the dough, just enough to cover.
- Fold dough into thirds like a letter: With the short end of the dough facing you, fold up from the bottom, and then fold down from the top. Then, take the letter-shaped dough and fold one more time lengthwise, making a small square.
- Wrap each of the pieces in plastic or place each one in a plastic bag and let them rest in the refrigerator for about 4 hours. Repeat process of rolling, buttering, folding and refrigerating 2 more times with both pieces of dough. This will take a total of 12 hours, but additional chilling time between rollings is O.K., allowing you to break up the process overnight. (For instance, the first rolling can be done the night before, followed by subsequent rollings the next day.)
- Remove dough from refrigerator and divide each piece into 2 equal sections, for 4 pieces of dough in total. Lightly flour a clean work surface and roll one piece into a thin 15-by-20-inch rectangle, rewrapping in plastic and returning the other pieces to the refrigerator.
- Fill the bread: Working lengthwise, put down a stripe of ham strips in a single layer. Below that place a stripe of bacon strips and below that, a sparse stripe of raisins and olives. (Make sure to use a light hand with the raisins and olives.) Repeat this pattern until the surface of the dough is covered.
- Take one of the short edges of the dough, and carefully roll it up, like a jelly roll, tucking it in as you go to make sure it is tight. When it is fully rolled, tuck the open edges on either side underneath the roll, and place the whole roll seam-side down on a parchment-lined baking sheet so it doesn't pop open while baking. Repeat rolling-and-filling process with the other 3 pieces of dough. Place loaves on 2 baking sheets lined with parchment, 2 to a sheet. Cover loaves with a clean dish towel and let rise for 45 minutes.
- Heat oven to 350 degrees. Bake 2 loaves at a time for about 40 minutes, checking to make sure tops are becoming golden without burning. If loaves are browning too quickly, tent with foil.
- Prepare the glaze: While the bread bakes, add milk and sugar to a small bowl and stir to dissolve.
- At the 40-minute mark, pull the loaves out of the oven, and, using a pastry brush, glaze their tops. Bake for another 5 minutes, until the loaves have a slight sheen and are deep golden brown in color. Remove from oven and let bread rest for 10 minutes before slicing and serving.
Nutrition Facts : @context http, Calories 807, UnsaturatedFat 20 grams, Carbohydrate 79 grams, Fat 47 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 23 grams, Sodium 1206 milligrams, Sugar 20 grams, TransFat 1 gram
PAN DE JAMON (HAM BREAD)
Make and share this Pan de Jamon (ham bread) recipe from Food.com.
Provided by Daniel Aguilar
Categories Yeast Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head".
- Add the butter to the warm milk, the sugar and the salt.
- Pour the milk onto the flour, mix and add the yeast.
- Make a dough and knead for 15 minutes.
- Beat down on a table and put in an oiled bowl and cover with a damp cloth.
- Set aside for an hour.
- Roll out the dough with a rolling pin.
- Coat with butter.
- Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up).
- Roll it up like a swiss roll and brush the"tongue" with some egg to seal it.
- Bake at 350° F for 3/4 of an hour.
- Serve cool.
- Can be kept in fridge for up to 4 days.
- Sprinkle with water and heat up on a low heat before serving.
People also searched
More about "pan de jamón food"
VENEZUELAN PAN DE JAMON - MOMMY'S HOME COOKING
Web Nov 8, 2021 This incredibly delicious Traditional Venezuelan “Pan de Jamon” is a MUST-HAVE on your holiday table! Tender and tasty bread …
From mommyshomecooking.com
4.6/5 (23)Total Time 1 hr 10 minsCategory Side DishCalories 260 per serving
From mommyshomecooking.com
4.6/5 (23)Total Time 1 hr 10 minsCategory Side DishCalories 260 per serving
- In a microwave-safe bowl, combine milk and water and microwave in 30-second increments until the mixture is warmed (110°F approx.,)
- Add flour, sugar, yeast, and salt into the bowl of a stand mixer fitted with the hook (bread paddle) attachment. Make a well in the center and add the milk mixture, egg and melted butter to the well; mix on medium speed until incorporated. Increase the speed to medium-high and mix until the dough forms a ball and pulls away from the bowl's sides, about 8 - 10 minutes. The dough should be elastic but not sticky; if too sticky, add a little more flour, about a tablespoon at a time.
- Place the dough on a lightly floured surface and form a ball. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place until puffy and doubled in size, about 1-2 hours.
PAN CON TOMATE WITH JAMóN IBéRICO RECIPE | FOOD NETWORK
Web Transfer to a cutting board. Slice the tomatoes in half and rub and squeeze them onto the inside of the crusty bread until the bread is coated with the pulp of the tomato. Drizzle …
From foodnetwork.com
Author Jose AndresSteps 3Difficulty Easy
From foodnetwork.com
Author Jose AndresSteps 3Difficulty Easy
PAN DE JAMON (VENEZUELAN HAM BREAD RECIPE) - COOKIST
Web 500 g. Olives. 16. 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 …
From cookist.com
From cookist.com
PAN DE JAMON: THE VENEZUELAN RECIPE OF THE SUPER GREEDY
Web Pan de Jamon is a traditional Venezuelan Christmas bread filled with ham and olives Super delicious and easy to make. INGREDIENTS For the dough: 420g (3 1/3 cups) flour 130ml …
From youtube.com
From youtube.com
VENEZUELAN PAN DE JAMON (CHRISTMAS HAM BREAD)
Web What is pan de Jamon? Pan de jamón literally means ham bread. It’s a semi-sweet bread that is filled mainly with smoked ham. It’s a Christmas recipe. We usually can’t find pan de Jamon in the bakeries out of …
From thecookwaregeek.com
From thecookwaregeek.com
BEST VENEZUELAN PAN DE JAMóN RECIPE - ENRILEMOINE
Web Dec 13, 2010 On a floured surface, with a rolling pin, roll the dough into a rectangle measuring 15 by 20 inches and ¼ inch thick (40 cm x 50 cm and 5 mm thick.) Brush the dough with melted butter. Spread the brown sugar …
From enrilemoine.com
From enrilemoine.com
PAN DE JAMóN (VENEZUELAN HAM BREAD) - SAVOR THE …
Web Nov 6, 2020 Pan de jamón is a traditional Venezuelan Christmas bread that was invented in December 1905 by Gustavo Ramella. It originally only contained ham, but over the years, olives and raisins were added. Pan …
From savortheflavour.com
From savortheflavour.com
HOW TO RAISE YOUR HAM GAME WITH JAMóN, THE CHAMPAGNE OF PORK …
Web Jamón is not thick and pink but a deep red, delicately sliced finger food that resembles a slightly nutty, less-salty prosciutto. The cream of Spain’s ham crop, jamón Ibérico de …
From msn.com
From msn.com
PAN DE JAMóN - GASTRO OBSCURA
Web That’s pan de jamón. Every Venezuelan knows the aroma of hot, fresh bread, smoky ham, sweet raisins, and salty olives means the holidays have arrived. As soon as early …
From atlasobscura.com
From atlasobscura.com
VENEZUELAN PAN DE JAMóN RECIPE - QUERICAVIDA.COM
Web Sep 24, 2015 Pan de jamón (ham bread) is a staple at the center of Venezuelan Christmas tables. Every bakery starts selling this bread in early November. As you can imagine, the bread gives off a distinct smell while …
From quericavida.com
From quericavida.com
PAN DE JAMON DE HOJALDRE (VENEZUELAN HAM BREAD)
Web Sep 26, 2022 Pan de jamón/ Venezuelan Ham Bread is a very traditional Venezuelan dish that is especially popular around the holidays. It is a Noche Buena staple in any …
From abuelascounter.com
From abuelascounter.com
PAN DE JAMóN: VENEZUELAN CHRISTMAS HAM BREAD …
Web Nov 2, 2022 Pan de Jamón — pronounced PAN de HAM-on and directly translated as ham bread — is a savory rolled bread that’s a holiday tradition in Venezuela. This mildly sweet bread is stuffed with ham slices, pimento …
From blog.amigofoods.com
From blog.amigofoods.com
PAN DE JAMON (VENEZUELAN HAM BREAD) | A LATIN FLAIR
Web Jan 3, 2022 Pan de Jamon (Venezuelan Ham Bread) Recipe. This delicious Pan de Jamon is a must-have in every Venezuelan table during the Christmas and New Year’s holidays. Soft layers of homemade bread …
From alatinflair.com
From alatinflair.com
IRRESISTIBLE PAN DE JAMóN: TRADITIONAL VENEZUELAN RECIPE
Web With its unique combination of ingredients and flavors, this stuffed bread has become a must-have tradition during the holiday season. From its soft, fluffy dough to its juicy and …
From quearepas.com
From quearepas.com
PAN DE JAMON, VENEZUELA’S HOLIDAY ESSENTIAL – …
Web Pan de jamon, a delicioso loaf of bread filled with ham, pimiento-stuffed olives and raisins, is an essential Venezuela Christmas tradition.
From familiakitchen.com
From familiakitchen.com
PAN DE JAMON RECIPE: HOW TO MAKE IT - TASTE OF HOME
Web Nov 29, 2023 Ingredients for Pan de Jamon. TMB STUDIO. Yeast: Make sure to have some packs of active dry yeast around for baking projects like this. It’s the key to getting …
From tasteofhome.com
From tasteofhome.com
PAN DE JAMóN - WIKIPEDIA
Web Pan de jamón (ham bread) is a typical Venezuelan Christmas bread, filled with ham, raisins and green olives. Many variations have been created, some filling the bread with other …
From en.wikipedia.org
From en.wikipedia.org
PAN DE JAMóN RECIPE (VENEZUELAN HAM BREAD) - YOUTUBE
Web Dec 24, 2020 4. 300 views 3 years ago. Your whole family will love pan de jamón, a delicious olive and ham bread! Learn how to make a loaf of this popular Venezuelan …
From youtube.com
From youtube.com
VENEZUELAN PAN DE JAMóN (HAM BREAD) - SWEET Y SALADO
Web Using a Stand Mixer: Mix milk, dry yeast and ¼ tsp of white sugar in a small container and let it stand for about 5-8 minutes or until a foam forms on top indicating that the yeast is …
From sweetysalado.com
From sweetysalado.com
PAN DE JAMóN (VENEZUELAN HAM AND OLIVE BREAD)
Web Aug 22, 2021 Pan de jamón is a sweet and savory bread, and a popular Christmas treat in Venezuela. See how to make it, baking ham, olives, and raisins into the loaf.
From thespruceeats.com
From thespruceeats.com
REGUETONERO CUBANO EL UNIKO RESPONDE A CRíTICAS POR
Web 4 hours ago El artista urbano cubano Luis Alberto Almanza González, más conocido como El Uniko, ha respondido en Instagram a quienes lo critican por ganarse la vida …
From cibercuba.com
From cibercuba.com
PAN DE JAMóN | RECIPE | CUISINE FIEND
Web Nov 25, 2023 Pan de jamón, Venezuelan ‘ham bread’ is the traditional Christmas bread in Venezuela filled with ham, bacon, olives and raisins. It’s a soft and delicate bread dough …
From cuisinefiend.com
From cuisinefiend.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love