Pan de Jamón

🧂 Ingredients

• 500g All-purpose flour(Plus extra for dusting)
• 100g Granulated sugar(Divided)
• 100g Unsalted butter(Softened)
• 7g Active dry yeast(Or 2.25 teaspoons)
• 150ml Warm milk(About 105-115°F (40-46°C))
• 2 Eggs(Large, at room temperature)
• 1 teaspoon Salt
• 400g Cooked ham(Thinly sliced, preferably a sweet-glazed ham)
• 150g Pitted green olives(Halved or sliced)
• 100g Raisins
• 1 Egg yolk(For egg wash, mixed with 1 tablespoon water)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the warm milk, 1 tablespoon of the sugar, and the yeast. Let it sit for 5-10 minutes until foamy. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a large bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, and salt. Add the softened butter, eggs, and the activated yeast mixture. Mix on low speed until a shaggy dough forms.

   ⏱️ 5 minutes
3. 3

   Knead the dough: Increase the mixer speed to medium and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes.

   ⏱️ 10 minutes
4. 4

   First rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   ⏱️ 2 hours
5. 5

   Prepare the filling: While the dough is rising, ensure your ham is thinly sliced. If the olives are whole, halve or slice them. Have the raisins ready.

   ⏱️ 10 minutes
6. 6

   Shape the bread: Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface and roll it into a rectangle approximately 12x16 inches (30x40 cm), about 1/4 inch thick.

   ⏱️ 5 minutes
7. 7

   Assemble the roll: Evenly spread the thinly sliced ham over the dough, leaving a small border (about 1/2 inch) on one of the long sides. Sprinkle the olives and raisins evenly over the ham.

   ⏱️ 5 minutes
8. 8

   Roll and seal: Starting from the long side opposite the border, carefully roll the dough up tightly, like a jelly roll. Pinch the seam to seal it well. Tuck in the ends.

   ⏱️ 5 minutes
9. 9

   Second rise: Place the rolled dough seam-side down on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a damp towel. Let it rise in a warm place for 30-45 minutes, or until puffy.

   ⏱️ 45 minutes
10. 10

    Preheat oven: While the bread is rising, preheat your oven to 350°F (175°C).

    ⏱️ 15 minutes
11. 11

    Bake: Brush the top of the risen bread with the egg wash. Bake for 35-40 minutes, or until the crust is golden brown and the internal temperature reaches 190-200°F (88-93°C) on an instant-read thermometer.

    ⏱️ 40 minutes
12. 12

    Cool and serve: Let the Pan de Jamón cool on the baking sheet for at least 15-20 minutes before slicing. This allows the internal structure to set. Slice and enjoy the beautiful spiral.

    ⏱️ 20 minutes

💡 Pro Tips

• ✓For a richer dough, you can substitute some of the milk with heavy cream.
• ✓Ensure the ham is sliced very thinly to allow for easy rolling and even distribution.
• ✓The combination of sweet raisins, salty olives, and savory ham is what makes this bread a holiday favorite.
• ✓Slice the bread to reveal the festive spiral pattern, a hallmark of Pan de Jamón.

🔄 Variations

• Add a layer of cooked bacon strips along with the ham for extra smoky flavor.
• Increase the amount of raisins or add dried cranberries for more sweetness and tartness.
• Some recipes include a thin layer of mayonnaise or mustard before adding the ham.

🥗 Nutrition

Per serving