Pan de jamón

According to Miro Popi, a Venezuelan writer and pundit specializing in food, Gustavo Ramella, the owner of a bakery in Caracas, invented the recipe of Pan de jamón in December 1905. Apparently, the original bread was solely stuffed with ham. Other well-known bakeries began manufacturing the bread and added other components. By 1920, the filling had been enriched with olives, nuts, and capers.

Pan de jamón (ham bread) is a traditional Christmas bread in Venezuela, filled with ham, raisins, and green olives. Many versions have been developed, with some utilizing puff pastry as the dough and others filling the bread with various things such as turkey or cream cheese. Pan de jamón first arose in the early twentieth century and gradually became a Christmas custom in Venezuela and Madeira.

Pan de jamón is a soft loaf of bread. It contains sugar, which gives the dough a sweet flavor. To make it, put the dough on a flat surface and top with ham pieces, olives, and raisins. It is then rolled and cooked. The scent and flavor are wonderful once cooked