Pan de jamón venezolano / Traditional Venezuelan Ham Bread

English Translation



  • 500 grams of wheat flour (reserve 250 grams of flour in case the dough is still wet)
  • 125 grams of liquid milk (warm)
  • 75 grams of egg
  • 1 tablespoon of yeast (activated in 50 grams of water)
  • 100 grams of sugar
  • 5 grams of salt
  • 75 grams of "papelón" (unprocessed brown sugar made from sugar cane juice, usually sold like a solid piece shaped like a brick, a disc, or a cone. Also known as "piloncillo", "chancaca", "raspadura", or "panela".) Here's a nice article that explains the process.
  • 100 grams of butter
  • Lard for the tray


  • 300 grams of smoked ham (in my case I used turkey ham, but you can also use any type of pork ham substitute)
  • 3 slices of bacon (turkey bacon is also an option if you don't eat pork but I wouldn't suggest not using it as some of that fat and smokiness add a delicious flavor to the bread)
  • 30 grams of raisins macerated in rum or red wine (pomegranate juice is a good non-alcoholic option)
  • 38 grams of olives stuffed with pepper (cut into wheels) 

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