Pan de Jamón

Pan de Jamón

This lovely loaf encases coils of ham punctuated with salty olives and sweet raisins. Somewhere between sweet and savory, this Pan de Jamón can be enjoyed as a meal in its own right.

Pan de Jamón
Makes 1 loaf
  • 4 cups (500 grams) all-purpose flour, divided
  • ¼ cup (50 grams) granulated sugar
  • 2¼ teaspoons (7 grams) instant yeast
  • 1½ teaspoons (4.5 grams) kosher salt
  • ½ cup (120 grams) water
  • ½ cup (120 grams) whole milk
  • ¼ cup (57 grams) unsalted butter
  • 3 large eggs (150 grams), divided
  • 1 (5.75-ounce) jar (163 grams) pimiento-stuffed green olives
  • 8 ounces (226 grams) deli-sliced ham (about 9 slices)
  • ¼ cup (32 grams) raisins
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (250 grams) flour, sugar, yeast, and salt at low speed until combined.
  2. In a medium saucepan, heat ½ cup (120 grams) water, milk, and butter over medium-low heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at low speed until combined, about 1 minute. Add 2 eggs (100 grams), and beat for 1 minute. Add remaining 2 cups (250 grams) flour, and beat until a shaggy dough forms.
  3. Switch to the dough hook attachment. Beat at low speed until dough is soft, smooth, and elastic, 8 to 10 minutes. Turn out dough onto a clean surface, and shape into a ball.
  4. Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 45 minutes.
  5. Drain olives, and place on a paper towel-lined baking sheet; pat dry. Place ham on another paper towel-lined baking sheet; pat dry.
  6. Line a rimmed baking sheet with parchment.
  7. Punch down dough; loosely cover and let stand for 10 minutes. On a lightly floured surface, roll dough into a 15×10-inch rectangle (about ½ inch thick). Arrange ham on top of dough, leaving a ¼-inch border on all sides. Sprinkle ham with olives and raisins. Starting with one long side, roll up dough, jelly roll style; pinch seam to seal. Place, seam side down, on prepared pan. Pinch ends closed, and tuck under. Cover and let rise rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 40 minutes.
  8. Preheat oven to 375°F (190°C).
  9. In a small bowl, lightly whisk remaining 1 egg (50 grams). Brush egg wash on top and sides of dough.
  10. Bake until golden brown, 20 to 25 minutes. Let cool on pan for 25 minutes; serve warm or at room temperature.


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