Venezuelan Stuffed Ham Bread

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A festive Venezuelan Christmas loaf created in Caracas in 1905, this enriched sweet bread is rolled around layers of ham, crisp bacon, briny green olives, and sweet raisins. The dough bakes up tender and pillowy, the honey glaze adds the signature sweet-savory finish, and every slice reveals a beautiful spiral.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 18 gFat
• 7 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 16 gProtein
• 720 mgSodium
• 280 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 1 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dough

• 4 cups (500 g) all-purpose flour
• 1 packet (7 g) active dry yeast
• 1/2 cup (100 g) granulated sugar
• 1 teaspoon fine sea salt
• 1/2 cup (120 ml) whole milk, warmed to 110°F
• 1/2 cup (120 ml) warm water
• 2 large eggs, room temperature
• 1/2 cup (113 g) unsalted butter, softened
• 1 teaspoon vanilla extract

For the filling

• 8 oz (225 g) thinly sliced cooked ham
• 6 oz (170 g) bacon strips, partially cooked and halved
• 1 cup (140 g) pimento-stuffed green olives, halved
• 1/2 cup (75 g) golden raisins
• 2 tablespoons drained capers (optional)

For the topping

• 1 large egg, beaten with 1 tablespoon water
• 2 tablespoons honey, warmed

Directions

1. Activate the yeast by stirring it into the warm water with a pinch of the sugar; let stand 5 to 8 minutes until foamy.
2. In a large bowl, whisk the flour, remaining sugar, and salt. Add the milk, eggs, butter, vanilla, and the foamy yeast mixture, then stir to form a shaggy dough.
3. Turn the dough onto a lightly floured surface and knead 8 to 10 minutes until smooth, soft, and elastic. Place in a greased bowl, cover, and let rise in a warm spot 1 to 1 1/2 hours until doubled in size.
4. Punch down the dough and roll it on a lightly floured sheet of parchment into a 12 x 16 inch rectangle about 1/4 inch thick, keeping the long edge facing you.
5. Layer the ham evenly over the dough, leaving a 1/2 inch border, then scatter the bacon, olives, raisins, and capers (if using) on top, pressing them gently into the ham.
6. Starting from the long edge closest to you, roll the dough tightly into a log, pinching the seam and ends to seal. Transfer seam-side down to a parchment-lined sheet pan.
7. Cover loosely and let rise 30 to 40 minutes until puffy. Preheat the oven to 350°F (175°C) during the last 10 minutes of rising.
8. Brush the loaf all over with the egg wash and bake 35 to 40 minutes, until deeply golden and the internal temperature reads 190°F (88°C). Tent loosely with foil if the top browns too quickly.
9. Brush the hot loaf with the warm honey for the classic sweet glaze, then cool on the pan at least 20 minutes before slicing into thick rounds to serve.

Cook’s Notes

• Partially cook the bacon first so it renders fat and stays tender inside the loaf instead of turning chewy.
• For cleaner slices, use a serrated knife and wipe the blade between cuts.
• Traditional Venezuelan pan de jamón is sweet on top; brush honey on twice for an extra glossy crust.
• Best enjoyed the day it is baked, but leftovers reheat beautifully in a 300°F oven for 8 minutes.
• Wrap tightly in foil and freeze up to 1 month; thaw overnight in the refrigerator before reheating.

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