PAN DE JAMÓNRECIPE COURTESY OF ISABELLA CACERES“Pan de Jamón is a special Venezuelan dish my family prepares eachholiday. Its origin traces to the 20th century where it was first created ina bakery in Caracas, Venezuela. It was originally made only with ham,but throughout the years, the dish has added in other ingredients likenuts, raisins, and olives. While this dish can still be enjoyed fresh fromthe bakeries, many families, like my own, enjoy making them in theirhouseholds for celebrations with family and friends. I hope you canappreciate preparing and enjoying this custom with us too!”ILLUSTRATION BY MARISSA XU
-RECIPE-INGREDIENTS1 TSP SUGAR1 ½ CUPS HOT WATER2 TBSP. YEAST1 LITER MILK250g UNSALTED BUTTER½ TSP. SUGAR1 CUP SUGAR (SEPARATE)4.4 LBS FLOUR3.3 LBS HAM450 g GREENOLIVES(SEEDLESS)350g RAISINSOPTIONAL: 250g SLICEDBACON1. In a medium bowl, put your 1 ½ cups of hot water and mixin 1 teaspoon of sugar and 2 tablespoons of yeast. Let it sitcovered for approximately 15 minutes.2. In a separate large mixing bowl, mix 1 litre of milk and 200grams of melted butter. Add in and mix ½ teaspoon of saltand the remaining 1 cup of sugar.3. In the same bowl with the milk mixture, slowly add in smallamounts of flour all the while continuing to mix. Once yourmixture reaches a non sticky uniform consistency, add inthe rested yeast and sugar mixture. After adding in the yeast,continue to add in the leftover flour and mix until that doughlikeconsistency is reached again.4. Take the dough out of the bowl, and knead until no longersticky to your. Be careful not to play with it too much. Afterreaching desired texture, place it in a bowl and cover the bowlwith a rag or plastic wrap. Let it rise and sit for approximately1 hour.5. After letting the dough rise, slice the large sample into 4 parts. Before rolling each section out, placesome flour onto your workspace to prevent stickiness. After doing so, use a pin roller to stretch thedough into a semi-thin rectangular shape.6. At this point, melt a small amount of butter to spread on each rectangle of dough. This improvescooking times and allows each ingredient to stick properly. Now, place the ingredients spread evenlyon the dough platform.7. Once you are happy with the quantity and spread of ingredients, carefully roll and tuck the dough tocreate an inner spiral. Make sure the ends of the roll are tightly closed to prevent a spill of ingredients.8. After you’re done rolling, lightly poke the roll with a fork all over to allow the air inside when it cooksan escape and prevent bursting. Repeat steps 6-8 with each roll.9. Use a sheet pan covered with parchment paper to place the Pan de Jamóns in order to have a nonstickbake.10. Preheat the oven to 385°F and, once heated, place the product in the oven. Leave to bake for 30minutes. Make sure to check throughout on the progress of the bread.11. Let cool, slice, and enjoy!