Pan de Hamon is originally a Venezuelan recipe called pan de jamon. It is fairly easy to make; although, it can be a little time consuming. The bread has a nice blend of tastes which makes it unique if not exotic. The original recipe calls for fried bacon, but we altered it to be a little healthier. We also changed the name from the original “jamon” to “hamon.”
For a good presentation, it is best to use depitted olives. In trying to remove the pits, you will effect the integrity of the olive. You can certainly use your favorite brand of olives, however. Likewise, you can use your favorite brand of raisins. There is really not set rule in terms of how many olive or raisins you half to use. It really depends on your preferences. In other words, use and many or as little as you wish.
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[btn color=”orange” target=””]Ingredients:[/btn]
- 2 tsp instant Yeast
- ¾ cup of warm Milk
- ¼ cup of Granulated Sugar
- ¼ cup of Water, warmed up to 115 degrees
- 1 Egg
- 1/2 tsp of Salt
- ¼ cup of Unsalted Butter, melted
- 4 cups of All Purpose Flour
- 1/2 cup raisins
- 9-10 slices thinly sliced ham
- 1 cup green olives sliced
- 1 egg + 1 tsp milk for eggwash, beaten
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- Servings: 5
- Time: 2 hours
- Level: Advanced
- Cuisine: American, Venezuelan
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[btn color=”orange” target=””]Cooking Instructions:[/btn]
[btn color=”orange” target=””]Method:[/btn]
- Add the yeast and 1 tsp of sugar to the warm water. Mix until it’s well combined. Allow it to sit in a warm place for about 10 minutes until it’s foamy and bubbly.
- Add the all-purpose flour and remaining sugar to a mixing bowl. Add in the egg, unsalted butter, salt, and milk. Using a wooden spoon, mix until everything is well combined and a dough forms. Lightly flour a surface and knead it for about 5 to 10 minutes until it becomes smooth and elastic. Spray some baking spray on the inside of the mixing bowl and add the dough in. Cover it with cling wrap, and allow it to sit in a warm place for an hour or until it doubles in size.
- Lightly flour a surface and place the dough onto it. Using a rolling pin, roll it out into a rectangle approximately 33 cm x 18 cm (13 inches by 7 inches).
- Lay the ham overtop of the dough followed by the green olives and raisins. Starting from 1 edge of the long side, roll it into a log shape. Using a sharp knife, trim each end so it’s uniform in shape.
- Line a baking tray with a baking sheet. Place the roll-on the baking sheet, cover with a damp cloth, and allow to sit in a warm place for 45 minutes.
- Brush egg wash over top of the roll. To make this combine one egg and a tablespoon of milk in a bowl, and beat it until it’s well combined. Place the pan de hamon into a 350° preheated oven for 30 to 40 min.
- Remove it from the oven, slice it into serving pieces, serve, and enjoy.
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