Pan de Jamon

I was too young when we moved to the States to remember this, but according to my parents, pan de jamon hits the Venezuelan panaderias (bakeries) on the 1st of December, then disappears for the year on January 1st. This festive bread rolled with ham, olives and raisins is one of our Christmas staples. We have pan de jamon throughout the month of December and as part of Christmas dinner. The Alvarezes bake off two on Christmas Eve: one for snacking on during the day and one for dinner. We’ve made the mistake of only cooking one and ended up pan-de-jamon-less at night. Don’t make this same error. Buen provecho! By Larisa Alvarez for Food Network Kitchen.
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  • Level: Easy
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 10 min
  • Yield: 1 loaf (3 to 4 servings)
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  1. Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
  2. If the pizza dough is sticky to the touch, lightly flour your work surface. Roll out the dough to a 12-by-16-inch rectangle that’s about 1/8 inch thick.  
  3. Shingle the ham over the dough, leaving a 1/2-inch border on the two short sides. Sprinkle the olives and raisins evenly on top.  
  4. Starting at the long side farthest from you, roll the dough towards you into a log. Place it, seam-side down, on the prepared baking sheet.  
  5. Beat the egg with a splash of water in a small bowl and brush generously over the log. Poke along the top of the log several times with a fork, without piercing all the way through the dough.  
  6. Bake until the top is a deep golden brown, about 60 minutes. Let cool for 10 minutes, then slice crosswise with a serrated knife and serve.  
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