
Braided Christmas Ham Bread with Raisins, Bacon and Smoked Cheese
An original take on the classic Venezuelan pan de jamón: a soft, lightly sweet dough filled with ham, crisp bacon, olives, raisins, and a touch of smoked cheese, shaped as a braid for a festive and eye-catching Christmas table centerpiece.
Ingredients
- 500 g all-purpose flour (more extra for espolvorear)
- 240 ml warm milk (38-43°C)
- 60 g unsalted butter (derretida and tibia)
- 50 g sugar
- 7 g instant dry yeast (1 sobre)
- 1 unit egg (for the dough)
- 8 g salt
- 300 g smoked ham slices
- 120 g bacon (cut in strips)
- 100 g smoked cheese, grated or in thin strips
- 90 g green olives stuffed with pimento (escurridas and slices)
- 80 g raisins
- 15 g Dijon mustard
- 15 g honey
- 1 unit egg (for brush)
- 15 ml water (for brush)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
In a large bowl, combine the all-purpose flour, sugar, instant dry yeast, and salt.
- 2
Add the warm milk, warm melted butter, and 1 egg. Mix until a dough forms, then knead for 8 to 10 minutes until smooth, elastic, and only slightly tacky. If needed, dust with a little extra flour.
- 3
Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise for 60 to 75 minutes in a warm spot until doubled in size. A warm room temperature of 75-85°F (24-29°C) is ideal.
- 4
While the dough rises, cook the bacon in a skillet over medium heat until lightly crisp and some fat has rendered, 6 to 8 minutes. Drain on paper towels and let cool.
- 5
Stir together the Dijon mustard and honey in a small bowl to make a mild, glossy flavor layer.
- 6
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 7
Punch down the dough and roll it out on a floured surface into a large rectangle about 16 x 14 inches (40 x 35 cm).
- 8
Spread the mustard-honey mixture over the dough, leaving a 3/4-inch (2 cm) border all around.
- 9
Arrange the smoked ham evenly over the dough. Add the cooked bacon, smoked cheese, sliced olives, and raisins.
- 10
Using a knife or cutter, visualize three vertical sections: keep the filling in the center strip and cut 1-inch (2.5 cm) diagonal strips on both sides. Fold the strips over alternately from each side to create a braid enclosing the filling.
- 11
Transfer the braid to the prepared baking sheet. Cover lightly and let rest for 20 minutes.
- 12
Beat the remaining egg with the water and brush it all over the bread.
- 13
Bake for 30 to 35 minutes at 375°F (190°C), until the bread is deeply golden and the bottom is cooked through. If it browns too quickly, tent loosely with foil during the last 10 minutes.
- 14
Let rest for 15 minutes before slicing so the cheese can settle and the slices come out cleaner.
Chef tips
For a more defined braid, cool the bacon filling before shaping. If you want a shinier finish, apply a second coat of egg wash right before baking.
Substitutions
You can substitute the smoked cheese with low-moisture mozzarella or gouda. Raisins can be replaced with dried cranberries, and stuffed olives with plain pitted green olives. The honey can be swapped for panela syrup or maple syrup in the same amount.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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