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Pan de Jamon

Category: Side Dishes

Pan de Jamon

This Christmas traditional recipe is served side by side the ayaca and the traditional turkey. But it can be enjoyed as well as a breakfast side dish or a light more


Pan de Jamon

  • 1 kg of wheat flour.
  • 2 cups warm water
  • 3 tablespoons sugar
  • 6 tablespoons milk powder
  • 6 tablespoons shortening
  • 4 eggs
  • 2 tablespoons granulated yeast
  • 1 level teaspoon salt
  • 500 gr. raw ham, diced
  • 2 boxes of raisins
  • 1 jar of stuffed olives, chopped
  • 150 gr. Cashew nut halves


Dissolve yeast in water with a tablespoon of sugar and let stand for 15 minutes. When yeast rises, add the eggs, milk, melted butter, the remaining sugar and salt. Move a little and add the flour, mixing all very well to form a ball that can come out of the container relatively easily.

Place the dough on a floured board and knead with the palm of your hand for 10 minutes. Divide the dough in half, place in a greased pan, cover with a cloth and let stand for 30 to 40 minutes. When the dough has risen enough to make bread, spread one half portion of the dough with a rolling pin, spread it inside with butter and place half the ingredients: ham (diced), raisins, cashew nuts and the olives (chopped).

Repeat with the other half portion of dough.

Roll the masses and tips to shape the elongated bread. Varnish with beaten egg and place in the oven at 350 F. until they are golden brown. (About 45 minutes).

Note: You can substitute the ham or combine with chicken breasts. Chicken breasts must be cooked and diced.

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