Pan de Jamón
Active dry yeast, thin-sliced cooked ham and bacon, cooked come together in this pork — 70 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Dissolve the brown sugar in the warm water, sprinkle the yeast over the top and let it stand for about 10 minutes until foamy.
- Stir in the melted butter, one beaten egg and the salt, then add the flour gradually and mix to a shaggy dough; knead on a floured surface for 8 to 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover and let it rise in a warm spot for about 1 hour until doubled in size.
- Punch down the dough and roll it out on a floured surface into a large rectangle about 1 cm thick, then brush lightly with olive oil.
- Lay the ham slices evenly over the dough, scatter with the cooked bacon, sliced olives and raisins, leaving a clear border, then roll it up tightly from a long edge and pinch the seam and ends to seal.
- Transfer the roll seam-side down to a parchment-lined baking sheet, prick the top with a fork, and brush all over with the remaining egg beaten with a teaspoon of water.
- Bake in an oven preheated to 180 C for 35 to 40 minutes until deeply golden and hollow-sounding when tapped, then cool for 15 minutes before slicing.
You'll use: Oven · Large pot · Baking sheet
Ingredient substitutions
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does Pan de Jamón take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of brown sugar?
Try white sugar + 1 tbsp molasses per cup. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Pan de Jamón is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Pan de jamon, Venezuelan food.jpg by Wilfredor, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.