Pan de Jamon (ham bread)

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“I love this dish in december ;)”
1hr 5mins

Ingredients Nutrition


  1. In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head".
  2. Add the butter to the warm milk, the sugar and the salt.
  3. Pour the milk onto the flour, mix and add the yeast.
  4. Make a dough and knead for 15 minutes.
  5. Beat down on a table and put in an oiled bowl and cover with a damp cloth.
  6. Set aside for an hour.
  7. Roll out the dough with a rolling pin.
  8. Coat with butter.
  9. Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up).
  10. Roll it up like a swiss roll and brush the"tongue" with some egg to seal it.
  11. Bake at 350° F for 3/4 of an hour.
  12. Serve cool.
  13. Can be kept in fridge for up to 4 days.
  14. Sprinkle with water and heat up on a low heat before serving.

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