FermenteaWhere food goes to change
Modern method
Pan de jamón is a Venezuelan Christmas bread: soft yeast dough rolled around ham, olives and raisins, then baked as a filled loaf.
Pan de jamón brings a soft, slightly sweet yeast dough together with ham, olives and raisins. ChainBaker identifies it as a Venezuelan Christmas bread and describes cheese as a nontraditional addition; this version leaves the cheese out and keeps the filling to the ham, olives and raisins.
The dough is fermented twice before it is rolled around the filling, then proofed again before baking. Seal the edge with water and bake until the centre reaches the temperature stated in the recipe. Because the filling contains ham, serve the loaf promptly or manage it as a perishable cooked-meat food: hold it hot, or portion and refrigerate it promptly. The inspected source does not establish an earliest date or a more precise place of origin.
The inspected recipe identifies pan de jamón as a Venezuelan Christmas bread with ham, olives and raisins. It does not give an earliest attestation or a more precise origin.
Yield 1 loaf · Scaling: source batch only
The baked loaf contains cooked meat and must not remain at room temperature for extended service or storage.
Hazard sourceThe dough and egg wash are handled before baking; CDC warns that raw flour and eggs can carry germs and raw dough should not be eaten.
Hazard sourceKeep the ham refrigerated until assembly.
Control sourceWash hands and utensils after handling flour, dough and egg, and do not taste the unbaked dough.
Control sourceBake to the recipe's 94°C centre endpoint. Serve promptly or hold hot at or above 60°C (140°F).
Control sourceRefrigerate within 2 hours of baking, or within 1 hour above 32°C (90°F), at 4°C (40°F) or below; portion leftovers into shallow containers. Use refrigerated cooked-meat leftovers within 3–4 days.
Control sourceDo not leave the ham-filled loaf at room temperature for a long service. Follow the hot-holding or refrigeration instructions, and discard it if it exceeds the stated time out of temperature control.
The recipe source identifies this as Venezuelan Christmas bread, without naming a more precise origin.
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ChainBakerMethod · History
Pan De Jamon, Venezuelan Christmas Bread RecipeIdentifies pan de jamón as a Venezuelan Christmas bread filled with ham, olives and raisins; describes cheese as a nontraditional addition that can be omitted.
Provides a measured dough with bread flour, yeast, salt, sugar and milk; kneading, dough temperature, fermentation, shaping, final proof, oven setting and bake endpoint.
Cited in: A Venezuelan Christmas loaf
FoodSafety.govSafety
4 Steps to Food SafetyKeep cooked food hot at or above 60°C if not serving immediately.
Refrigerate perishable foods within 2 hours, or within 1 hour above 32°C; refrigerate at or below 4°C and place leftovers in shallow containers to cool promptly.
Cited in: A Venezuelan Christmas loaf
FoodSafety.govSafety
Cold Food Storage ChartThe chart sets refrigerator storage at 4°C or below and gives 3–4 days for cooked meat or poultry leftovers.
Cited in: A Venezuelan Christmas loaf
Centers for Disease Control and PreventionSafety
Raw Flour and DoughUncooked flour and raw eggs can carry germs; do not taste raw dough, bake it as directed, and wash hands, bowls, utensils and countertops after handling.