{"id":33079,"date":"2022-11-26T22:12:52","date_gmt":"2022-11-26T22:12:52","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=33079"},"modified":"2023-11-25T21:26:41","modified_gmt":"2023-11-25T21:26:41","slug":"pan-de-jamon-venezuelas-holiday-essential","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/pan-de-jamon-venezuelas-holiday-essential\/","title":{"rendered":"Pan de Jam\u00f3n, imprescindible para las fiestas venezolanas"},"content":{"rendered":"\n

Pan de jamon in Venezuela is for everyone who loves bread, everyone who loves ham, and everyone who loves holidays, explains one of our favorite homecooks Liliana Hernandez<\/a>. Which pretty much means every single person in her home country, she says. Except vegetarians, of course, and they are likely to just ditch the ham and still make this beloved bread. Because it is a traditional must-eat every December.<\/p>\n\n\n\n

\u201dWe can\u2019t even imagine Christmas without pan de jamon. Impossible!\u201c Liliana is one of our favorite Venezuelan homecooks here at Familia Kitchen, and you can find many of her family-famous recipes in our Familia Kitchen Cookbook.<\/a> Pan de jamon is so popular that bakers back home start making it months before Christmas, she says. \u201dThere is so much demand that everyone starts eating it early. We can\u2019t wait for December.\u201d<\/p>\n\n\n\n

And so every end of year, Venezuelans around the world start craving this bread made with yeast, flour, eggs and a little sugar. The dough is pressed into a flat square or rectangle and layered with slices of ham, Manzanillo olives, and sweet raisins. Finally, the mixture is rolled into a loaf and baked for 45 to 50 minutes. <\/p>\n\n\n

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\"Pan
To make pan de jamon, layer ham, olives and smoked turkey bacon on the rolled-out dough.<\/figcaption><\/figure>\n<\/div>\n\n\n

When the bread comes out of the oven, so toasty-golden and salty-sweet delicioso, that\u2019s when you know: The holidays are almost here, says Liliana. And everyone goes pan de jamon crazy. \u201dWe eat it for breakfast, lunch, dinner. We eat it as a snack with a cup of coffee.\u201d Liliana closes her eyes and savors the memory of panes de jamon past. <\/p>\n\n\n\n

\u201dI love it most when it it still warm, just out of the oven, with that aroma maravilloso that fills the whole house,\u201d she sighs. <\/p>\n\n\n

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\"Pan
Hot, sweet-and-savory pan de jamon is a Christmas tradition in Venezuela.<\/figcaption><\/figure>\n<\/div>\n\n\n

Today Liliana and her family live in the Atlanta, Georgia area, so she can\u2019t just pop over to a local bakery and get her pan de jamon fix. \u201cWhen you don\u2019t live in Venezuela, we have to make it ourselves, because we must have it for Christmas. It\u2019s just not Christmas without it.\u201d <\/p>\n\n\n\n

And so Liliana did what so many Latinos who long for the sabor of the homelands they left behind do. She taught herself to bake this traditional bread and started a new family tradition.<\/p>\n\n\n\n

A Starring Role at the Christmas Feast<\/h3>\n\n\n\n

A second reason pan de jamon must be baked: It is an essential component of Venezuela\u2019s classic plato Navide\u00f1o, or Christmas meal, says Liliana. Whether you host your party on Christmas Eve (like her family does) or Christmas Day, you will find the following comida on just about every Venezuelan table, says Liliana. Each person is served all four of this traditional quartet. One: pan de jamon. Two: hallaca<\/a>, the Venezuelan take on tamales, using banana leaves. Three: pernil<\/a>, a slow-cooked hunk of crispy-skinned pork<\/a> that is fall-of-the-bone juicy. And four: chicken salad.<\/p>\n\n\n

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\"Christmas
Christmas in Venezuela means a dish with all four: pan de jamon, pernil, hallaca and chicken salad.<\/figcaption><\/figure>\n<\/div>\n\n\n

What makes pan de jamon different from its three Christmas cohorts is that it is served at the big holiday feast and<\/em> throughout the entire holiday season, says Liliana.<\/p>\n\n\n\n

\u201dPan de jamon is the main reason everyone in Venezuela has to go on a diet very January,\u201d she jokes. \u201dWe eat too much of it. We can\u2019t stop. We all love it so much.\u201d<\/p>\n\n\n\n

For more of Liliana\u2019s family-famous Venezuelan recipes, try her life-changing bienmesabe cake<\/strong><\/a>, festive-main asado negro main dish<\/strong><\/a>, can\u2019t-stop-at-one cheese-stuffed teque\u00f1os<\/strong><\/a>, handmade toasted corn flour arepas<\/strong><\/a>, with their reina pepiada<\/strong><\/a> and carne mechada<\/strong><\/a> arepa fillings, and her mother\u2019s traditional <\/a><\/strong>potato salad: ensalada rusa <\/a><\/strong>. All are delicioso\u2014we have made them all and love them. To watch her in action, be sure to check out Liliana on her YouTube channel Mi Show de Cocina, <\/a>where she is working her way through favorite Venezuelan dishes like these this pan de jamon<\/a>, pernil<\/a> and more!<\/p>\n\n\n\n

Ready to Make Venezuela\u2019s Pan de Jamon?<\/h2>\n\n\n
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Pan de Jamon, Venezuela\u2019s Holiday Essential<\/h2>\n\n
\n \t\t \t\t\tRecipe by Liliana Hern\u00e1ndez<\/span>\n \t\t\n
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  • <\/li>
  • <\/li>
  • <\/li>
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  • <\/li><\/ul>5.0<\/small> from<\/small> 1<\/small> vote<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Venezuelan<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    32<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    1<\/p>hour <\/span><\/div>

    <\/span>Cooking time<\/span>

    50<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      2<\/span> Tbsp<\/span> granulated yeast<\/span><\/p><\/li>

    • <\/span>

      3<\/span> Tbsp<\/span> sugar, divided<\/span><\/p><\/li>

    • <\/span>

      2<\/span> cups<\/span> warm water<\/span><\/p><\/li>

    • <\/span>

      4<\/span> eggs<\/span><\/p><\/li>

    • <\/span>

      6<\/span> Tbsp<\/span> powdered milk<\/span><\/p><\/li>

    • <\/span>

      1<\/span> Tbsp<\/span> salt<\/span><\/p><\/li>

    • <\/span>

      6<\/span> Tbsp<\/span> unsalted butter, room temperature<\/span><\/p><\/li>

    • <\/span>

      8<\/span> cups<\/span> flour<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> butter, melted (for brushing on the baked bread)<\/span><\/p><\/li>

    • <\/span>

      2<\/span> lbs<\/span> ham slices<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> raisins<\/span><\/p><\/li>

    • <\/span>

      2<\/span> cups<\/span> olives stuffed<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> lb<\/span> turkey bacon, smoked<\/span><\/p><\/li>

    • For the Glaze<\/strong><\/li>
    • <\/span>

      1<\/span> egg<\/span><\/p><\/li>

    • <\/span>

      1<\/span> Tbsp<\/span> sugar<\/span><\/p><\/li>

    • <\/span>

      1<\/span> Tbsp<\/span> milk or water<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Fill a small bowl filled with warm water. Sprinkle in the yeast. Add 1 tbsp sugar and stir the mixture lightly. <\/li>
      • Cover the bowl with a kitchen towel and place into a warm area for 15 minutes.<\/li>
      • When the yeast starts to rise, place the mixture in a larger bowl. Add the eggs, milk, the rest of the sugar, and the salt. Stir lightly. <\/li>
      • Slowly add the flour to the bowl. When all the flour has been added, gently mix the ingredients a couple of times.
        • \"Pan<\/figure><\/li><\/ul><\/div><\/li>
        • Place the loose dough mixture on a floured working surface. Lightly work it with two bowl scrapers until the flour mixture starts to come together.
          • \"pan<\/figure><\/li><\/ul><\/div><\/li>
          • Add the butter and work it into the dough.
            • \"pan<\/figure><\/li><\/ul><\/div><\/li>
            • Flour your palms and knead the dough for about 10 minutes, when it will start to firm up into a mound.
              • \"pan<\/figure><\/li><\/ul><\/div><\/li>
              • Divide the dough into 4 equal pieces (for 4 loaves). Place the quarters on a lightly greased sheet sheet tray, 2 per tray to give them room to rise. Lightly spritz them with oil and cover with a kitchen towel.
                • \"Pan<\/figure><\/li><\/ul><\/div><\/li>
                • Pick up one of the dough quarters. Lightly knead it for 1 minute to shape it into a smooth, rounded loaf with a flattened top. Place on a lightly floured work surface.
                  • \"Pan<\/figure><\/li><\/ul><\/div><\/li>
                  • With your hands, gently press the dough into a flattened round, pressing out the air bubbles. With a baking pin, gently roll the dough into a square or rectangle from the middle out, so that it is about 1\/8th thick.
                    • \"Pan<\/figure><\/li><\/ul><\/div><\/li>
                    • Using a pastry brush, lightly brush the entire surface of the dough with melted butter.
                      • \"Pan<\/figure><\/li><\/ul><\/div><\/li>
                      • Place slices of ham in a layer over the dough. If the slices are thin, Liliana layers two at a time.
                        • \"Pan<\/figure><\/li><\/ul><\/div><\/li>
                        • Sprinkle \u00bc of the olives, \u00bc of the raisins, and \u00bc of the turkey bacon over the ham.
                          • <\/figure><\/li><\/ul><\/div><\/li>
                          • Fold in the border of each side, about \u00bd inch. <\/li>
                          • Gently roll a long side of the dough, over and over\u2014until it forms a long, thin log, about 3 inches wide.
                            • \"Pan<\/figure><\/li><\/ul><\/div><\/li>
                            • Liliana likes to decorate her bread with thin strips of dough. Strips, half moons, circles\u2014any shape is fine, it\u2019s up to you, she says. Place in the 350\u00b0-heated oven for 45 to 50 minutes, until the dough turns light golden-brown. Check on the pan de jamon midway to brush on another layer of glaze.
                              • \"Pan<\/figure><\/li><\/ul><\/div><\/li>
                              • When the bread is ready, let it cool for a few minutes and serve. Liliana advises cutting yourself a slice when it\u2019s right out of the oven. It\u2019s delicioso alone and even better with a cup of coffee, she says.
                                • \"Pan<\/figure><\/li><\/ul><\/div><\/li>
                                • For the big Christmas meal, serve pan de jamon with an hallaca, slices of pernil, and chicken salad: the traditional Venezuelan plate. From Liliana to everyone reading this: \u00a1Feliz Navidad!
                                  • \"Liliana<\/figure><\/li><\/ul><\/div><\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\t\t
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                                    Recipe Video<\/h3>\n\t\t\t