top of page


Updated: Dec 5, 2022

My Christmas table is not complete if there is no Pan de Jamon.

When holiday arrives the first think that comes to my mind is pan de Jamon. The sweet dough filled with ham, bacon, olives, raisins and capers conforms a recipe that's so delicious and comforting. The taste from sweet, savory and the aroma of freshly baked bread that just taste like Christmas to me. If you want to tried something different this holiday and wow your family or a friend I recommend you to try this recipe.

If you want to make this recipe first and foremost start early just like bakers do well not at 5 am but the earlier the better. Make your self a nice cup of coffee, ask Alexa to play your favorite holiday playlist and clear some space on your countertop kitchen to prepare this recipe. Takes a little time but not so much effort.


Pan de Jamon compliments my holiday table.


For the dough:

  • 1 1/2 cup of warm milk

  • 1/4 warm water water

  • 4 cups + 1 tablespoon bread flour (all-purpose flour)

  • 1/3 cup granulated sugar

  • 1 tablespoon instant yeast or 1 envelope

  • 1/2 teaspoon salt

  • 2 egg

  • 1 1/2 stick of butter or 200 grams

  • Egg wash= 1 whole egg + one tablespoon of melted papelon (pilloncillo or one tablespoon of molasses)


  • 4 cups pimiento-stuffed green olives (pitted)

  • 2 lb ham good quality ham

  • 1 lb of bacon

  • 2 1/2 cups raisins

  • 1 cup of cappers (optional)

  • 1/4 cup papelon syrup (see notes) (optional)


Placed in a  baking tray with lightly greased parchment paper
in a sauce pan add the milk and sugar simmer for not more than 5 minutes just to dissolved the sugar. Keep the milk warm at(120°F approx)
in a cup add warm water at (110°F approx) and proof the yeast for at least 5 minutes or until double size. You could add a pinch of sugar to wake the yeast 
in a mixing bowl add flour, salt an then incorporate the with the milk mixture and mix the flour with paddle attachment then  add one egg at the time, then add the butter in small portions,  then add the proof yeast,  mix on medium speed until incorporated. Increase the speed to medium-high and mix until the dough forms a ball and no longer sticks to the mixing bowl, about 8 - 10 minutes. The dough should be elastic but not sticky; if too sticky, add a little more flour, about a tablespoon at a time. This is why you always need extra flour.    

 Place the dough in a lightly greased bowl, cover, and let it rise in a warm place until puffy and doubled in size, about 1-2 hours.
Divide the dough in four equal parts
Then, place the dough on a lightly floured surface and roll it into r 15-x-13 inch Apx
Line the dough with the ham slices, then the bacon and the olives, cappers and raisins 
Firmly roll it up and place it on a baking tray with parchment paper.  Placed on a warm part of the kitchen or inside an over cover it with a plastic and let it rise for 60 minutes. 
Clean up the mess and grab a drink or something like wine or more coffee.  
 after 60 mins preheat the oven to 350º F  
Brush bread with egg wash on all sides. Bake for 20 minutes then remove from the oven and brush the bread with melted papelon bake it again for 25 mins. 

What is Papelon ?  
Papelon is an unprocessed cane sugar also known as panels or piloncillo. Is commonly used to sweeten dishes for in central and Latin America.  Nowadays you can find it in any grocery store, most commonly in the international aisle.


Feliz Navidad !!

Recent Posts

See All


bottom of page