Pan de Jamón

Method

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1. Mix the flour, sugar, salt and yeast, add the milk and egg, and knead 8 minutes.

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2. Work in the butter and knead 6 minutes more until smooth. Rise 90 minutes.

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3. Fry the bacon until crisp, drain on paper and chop roughly.

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4. Roll the dough into a 35 by 45 cm rectangle on a lightly floured surface.

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5. Lay the ham over it in overlapping slices, leaving 3 cm clear along one long edge, then scatter the bacon, olives and raisins.

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6. Roll up from the covered long edge, keeping it tight and pressing as you go, and seal the seam and both ends by pinching hard.

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7. Set seam down on a lined tray, prove 40 minutes, then prick all over with a skewer — this lets steam out instead of blowing the roll open.

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8. Brush with egg and bake at 180C fan for 30 to 35 minutes until deep golden.

   Mark done Start 30 min timer

9. Brush with the warm honey as it comes out, and cool 20 minutes before slicing.

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Chef’s Tips

• Prick the loaf before it goes in. Unpricked, steam lifts the top crust clean off the filling.
• Roll it tight. This is the one step that decides whether the slices hold together.
• The honey glaze at the end is not optional — it is what makes the crust shine and stops it drying.

Pairing Suggestions

• Hallacas and pernil, on the same table
• A cold Polar beer
• Ponche crema afterwards

Storage & Reheating

Keeps 3 days wrapped and refrigerated, and is genuinely good cold in a lunchbox. Reheat slices in a dry pan. Freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.