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Pan de jamón – Traditional filled Christmas bread

door Linda Terrizzi

Pan de Jamón is a bread in which the fillings are baked. You make it with ham, raisins, olives and prunes. This party bread is very popular in the Antilles. We traditionally eat it every Christmas.

But… as far as we are concerned, it is also a real 'must' on other holidays! For example, it should not be missing from our extensive Easter breakfast. Coop Supermarkets asked us how we prefer to celebrate Easter… and so it is!

Easter with the family

Despite all the hassle of the past few weeks, we are secretly thinking about Easter again. And in particular: how are we going to celebrate and what are we going to eat? I don't think this first question will be a difficult dilemma this year. With all the rules about staying at home, it becomes a 'party' within the family anyway.


Now I have to admit that otherwise it would have been the case. The Easter weekend lends itself well to taking it easy and enjoying each other. With us, a hearty Easter breakfast is a tradition. A nice moment of rest where everyone makes something delicious and we eat it together during breakfast. Cakes, scones, sweet rolls…

Our ultimate Easter dish

And in addition to all kinds of tasty sweet baked goods, there is invariably an Antillean 'pan de jamón' on the table. It is actually part of Christmas, but Easter is also a nice addition to the menu. (And hey, in the Antilles the word for Christmas and Easter is the same, namely: Pasku!)


This festive bread, originally from Venezuelan, is quite special: the 'fillings' of ham, plums, olives and raisins are not placed afterwards, but baked. You only have to cut it at the table.

Together with Coop supermarkets (first do some shopping!) we are going to work again this year with this delicious bread. So that means kneading, rolling out, investing and baking… and then: happy Easter and enjoy!


  • 80 ml water
  • 2 tbsp sugar
  • 7 gr / 1 sachet of instant yeast
  • 500 gr wheat flour
  • 2 eggs
  • 150 ml of whole milk
  • 4 tbsp butter, melted
  • 1 tbsp brown caster sugar
  • 5 slices of bacon
  • 350 gr ham, sliced
  • 100 gr black olives
  • 100 gr dark raisins
  • 2 tbsp molasses (by default you can also use syrup)
  • 100 g prunes

Preparation pan de jamón

Dissolve the sugar in the water. Add the yeast and let it sit together for 10 minutes, until it starts to foam.

Then add the wheat flour, one egg and the milk to the mixture. Knead it until it has become a uniform and compact dough. If the dough sticks, you can of course add some extra flour.

Do you knead the dough with a machine? Then kneading for 5 minutes is sufficient. If you knead it by hand, it is best to keep it on for 15 minutes.
When the dough is well kneaded, you can put it back in the bowl and cover it with a layer of plastic wrap. Let the dough rise for an hour in a warm place, for example in the oven at 35 degrees. The dough should have doubled in volume after proofing.


After proving, remove the dough from the oven and knead it briefly until it returns to its original size.

Preheat the oven to 200 degrees. (convection oven: 190 degrees).

Roll out the dough until it is about 1 cm thick. The edges may be slightly thinner. Melt the butter and spread the rolled dough with it.

Filling the bread

Spread the bacon, ham, raisins, plums and olives evenly over the dough. Roll the dough loosely and fold the ends under the roll. Make sure the last piece closes properly and roll the 'seam' (ie where the bread closes) under the bread. Then place it on a baking tray lined with parchment paper.


Place the pan de jamón in the oven and bake for about 35 minutes until cooked and golden brown in color.

Then beat the other egg together with the molasses or syrup. Spread this mixture over the bread and bake the bread for another 5 minutes. Let the pan de jamón cool down for at least an hour and finally slice it. Enjoy your meal!


Also try…

Do you love traditional Antillean sandwiches? Then try our 'pan será'!

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Pan de jamon - traditional Antillean Christmas bread
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