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sliced venezuelan pan de jamon on a plate

Venezuelan Pan de Jamon

This incredibly delicious Traditional Venezuelan "Pan de Jamon" is a MUST-HAVE on your holiday table! Tender and tasty bread dough filled with ham, olives, and raisins, this showstopper bread will WOW your guests.
Course Side Dish
Cuisine Venezuelan
Prep Time 30 minutes
Cook Time 40 minutes
Rising Time 2 hours
Total Time 1 hour 10 minutes
Servings 12 portions (1 pan de jamon)
Calories 260kcal


For the dough:

  • 1/3 cup (80 ml) milk
  • 1/3 cup (80 ml) water
  • 2 cups + 1 tablespoon (290 g) bread flour (all-purpose flour will work fine too)
  • 1 tablespoon (12 g) granulated sugar
  • 1 tablespoon instant yeast ( 1 envelope - about 7 g)
  • 1/2 teaspoon salt
  • 1 egg (for eggless version see notes)
  • 2 tablespoons (30 g) unsalted butter, melted (more melted butter for brushing after baking)
  • Egg wash = 1 whole egg + 1 tablespoon water (see notes for eggless version)


  • 2 cups pimiento-stuffed green olives, drained
  • 1 lb (450 g) ham (I use low fat ham)
  • 1 1/2 cups raisins
  • 1/4 cup papelon syrup (see notes) (optional)


  • Line a baking tray with parchment. Lightly spray with cooking spray.
  • 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 ball in a lightly greased bowl. Cover and let it rise in a warm place until puffy and doubled in size, about 1-2 hours.
  • After risen, place the dough on a lightly floured surface and roll it into r 15-x-13 inch (38-x-33 cm) rectangle, about ½ inch (1.5 cm) thick.
  • Arrange a row of whole olives on the upper edge. Slice the rest of the olives.
  • Line the dough with the ham slices, slightly overlapping each piece and covering the dough's entire surface.
  • Sprinkle the raisins and sliced olives on top of the ham, scattering them evenly throughout. Drizzle with papelon syrup, if using.
  • Firmly roll it up like a Swiss roll. Transfer the roll, seam-side down, to the prepared baking sheet. Cover loosely with a damp towel. Place it in a warm and humid area in your kitchen, and let it rest for 60 minutes.
    Venezuelan Pan de Jamon | Mommy's Home Cooking
  • Preheat oven to 350º F  (180º C).
  • Brush bread with egg wash for all sides. Bake for 40 – 45 minutes, or until golden brown. Remove the bread from the oven, and while is still hot brush with melted butter.
  • Let the bread cool for 15 – 20 minutes before serving.


STORE Pan de Jamon at room temperature wrapped well in plastic wrap after it has completely cooled. It will keep well up to two days, and then you can move it to the refrigerator for up to five days.
MAKE AHEAD: This dough can be made ahead of time. Just make the dough, wrap with plastic wrap and refrigerate for up to 24 hours. Then remove from the refrigerator and follow the recipe from step 4.  
EGG SUBSTITUTE FOR THIS BREAD: You can substitute 1 regular egg for 1 flax egg. Just mix 1 tablespoon golden flax meal and 3 tablespoons cold water. Let it rest for 10 minutes. 
EGGLESS EGG WASH: You cannot consume eggs? No problem! Just combine 2 tablespoons of whole milk and 1 tablespoon of maple syrup. Use when the recipe calls for egg wash.
PAPELON: Papelon, also known as piloncillo, panela, or rapadura, is unprocessed cane sugar sold in hard, flat discs or cones. You can find it in most grocery stores (international aisle) or online. 
PAPELON SYRUP: To make the papelon syrup combine in a small saucepan 3/4 cup sheered papelon and 2 tablespoon water, mix and let it simmer over medium heat until thickens. If papelon is not available, you can use 2-3 tablespoons of molasses.
YEAST: In this recipe, I use instant yeast, which does not need to be proofed in warm water and can be directly added to dry ingredients such as flour. If you are using Active Dry Yeast, you need to activate it by dissolving one packet of yeast in ¼ cup of warm water (approximately 110°F) and one teaspoon of sugar for 10 minutes.
TIP TO ACTIVATE YEAST: To activate the yeast properly, the liquid temperature must be at 110°F-115°F. If the water is too cold, the yeast will not "wake up." If the water is too hot, it may kill the yeast. Using a thermometer is the most accurate way to determine the correct liquid temperature. However, if a thermometer is not available, you can test the water with your finger. Water at just above the 100-degree mark will stop feeling cool to the touch and will feel comfortably warm – but not burning.
  • When I am short of time, I use store-bought dough. The brand I like is Bridgford Frozen White Ready-Dough. It comes in a red plastic bag (with 3 loaves), and It can be found in the frozen product aisle.
  • For better results, preheat the oven for at least 20 - 30 minutes before baking the bread.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 260kcal | Carbohydrates: 36g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 978mg | Potassium: 202mg | Fiber: 2g | Sugar: 6g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1.1mg