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Pan de Jamón

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A spectacular holiday loaf from Venezuela that's kept in the family. It's a challenging culinary project that will take you all over the kitchen and all over your palate. So let's get right to it.

You will need sliced pork of some sort, basic bread ingredients, olives, capers, butter, dried fruit, 1 beaten egg, and a functional kitchen.
 
 
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Step 1: The Meat

Picture of The Meat
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Jamón is ham, and this loaf traditionally features plenty of it. I make mine with roast pork loin because it is better in every way. It's just about cheapest and leanest cut of meat you can buy, easy to prepare, tasty, and has little waste. 

Do everything you can to add flavor. I bury it in spices and let it pickle in the fridge overnight. Roast, water bath, or grill to an internal temperature of 145F. Then let it rest until cool. Slice as thin as you can and bag it to have ready. About 2 pounds is good.

But you can use ham if you want to be old-fashioned.

Step 2: Set Up To Succede

Picture of Set Up To Succede
There is a lot of assembly, so gather your ingredients while the dough is rising. We'll go through all of them, but the point is you have to be ready to do a job here. Preparation makes it fun and you will look like a wizard, serenely performing each step.

Step 3: The Dough

Picture of The Dough
This recipe scales, but I suggest you go big. In the highly unlikely scenario there is any left, it can be zipped and frozen. 

Here's a nice ball of dough made with 22 oz flour, 13 oz water, 1 tablespoon yeast, 1 teaspoon salt. I want about 60% hydration. We need a lot of gluten structure, so bread flour is better. Knead with a hook for a half hour or so. Cover the bowl to rise and get ready. 
NetWt4Lbs1 month ago
Oooooh YUM. I'll have to try this recipe sometime.
And I also have a few recipe secrets I don't share with anyone.
flavrt (author)  NetWt4Lbs13 days ago

I hate that.

We have a friend whose mother comes down to visit, and likes to borrow my heavy skillets. She invites us to a very satisfying Southern dinner on those occasions. But when I try to help, she shoos me right out of the kitchen. How can we learn?

sunshiine1 year ago
This is such a lovely looking dish! Thanks so much for sharing and do have a nice evening!
sunshiine
3dcassie1 year ago
My mouth is watering! It sounds delicious!
flavrt (author)  3dcassie1 year ago
It really is a circus of flavors and colors and textures. I only make it once a year, but I like thinking about it in between.
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