Pan de Jamón is a Venezuelan holiday favorite, especially during Christmas and New Year's. This puff pastry version is super simple to make and ridiculously tasty. Perfect as a side dish or a snack to share with friends and family, not just during the holidays but whenever you're craving something special. Here's how to make it!
Preheat your oven
Heat it up to 200°C (392°F).
Cook the bacon
Chop the bacon into little pieces and fry it in a pan (no oil needed) until it’s crispy. Set it aside.
Prep the puff pastry
Roll out the puff pastry into a rectangle. Use a fork to poke little holes all over—this keeps it from puffing up too much when baking.
Layer on the ham
Lay the slices of smoked ham evenly over the pastry.
Add the good stuff
Sprinkle the crispy bacon and raisins over the ham. Add as much or as little as you like—this is your bread!
Line up the olives
Place the olives in rows: one near the start, one in the middle, and one near the end. This makes sure every slice gets a bit of olive.
Roll it up
Carefully roll up the pastry, starting at one end. Keep it tight but don’t squish it. Seal the edges by folding them inward, and use a fork to poke a few holes on top. Brush the whole thing with beaten egg to get that golden shine.
Bake it
Pop it in the oven for about 30–45 minutes, or until it’s beautifully golden. Check it halfway through to make sure it’s baking evenly.
Cool and serve
Let it cool for a few minutes before slicing. Make sure it’s cooked all the way through—and then dig in!
This ham bread pairs perfectly with Christmas dinner or as a snack. Try it alongside roasted pork and a classic Venezuelan chicken salad.
This recipe is so easy, you don’t have to save it just for the holidays. Make it anytime you want to wow your family and friends. Trust me, they’ll ask for seconds!
Enjoy!