Ham Bread Recipes

PAN DE JAMON (VENEZUELAN HAM BREAD)

Steps:

• In a medium bowl mix the warm water and 1 Tbsp sugar, until the sugar dissolves. Sprinkle the yeast over top and set aside for 5-10 minutes, until the yeast is softened and slightly foamy.
• Place 3 cups of flour in a large bowl along with the remaining 3 Tbsp sugar and salt. Mix to combine.
• Stir the yeast mixture and add it to the flour. Add the milk, beaten eggs, and butter. Mix until combined.
• Continue adding the remaining cup of flour until a soft dough comes together.
• Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough is soft and smooth, adding flour as necessary to keep the dough from sticking to the counter or your hands.
• Place the dough in a clean, greased bowl. Cover it with a damp tea towel and let it rest in a warm, draft free place until doubled (generally 1-2 hours).
• Once the dough has risen, lightly dust your counter with flour and roll the dough out into a rectangle, roughly a ½ inch thick (10x15 inches).
• Cover the dough with the ham slices, arranging them almost to the edges. Sprinkle the raisins and olives over the ham.
• Once the fillings have been layered over the dough, tightly roll the dough up from the long edge. Tuck the edges under the roll and place it, seam side down on a greased baking sheet.
• Brush the loaf well with an egg wash of 1 egg white beaten with 1 Tbsp water.
• Let the dough rise, uncovered, in a warm, draft free place for 45 minutes to 1 hour, until very puffy.
• Near the end of this final rising time, preheat your oven to 375F.
• Bake the bread for 25-27 minutes, until the loaf starts to turn golden brown. Then, loosely tent the bread with aluminum foil (to keep it from browning too much) and continue baking for an additional 15 minutes. (It will bake around 40 minutes in total.) When finished, the loaf should feel firm when tapped. The internal temperature of the loaf should be 180-190F.
• Remove the bread from the oven. Let it cool on the pan for 10-15 minutes before carefully transferring it to a wire rack. Cool completely before slicing and serving.
• The bread will keep in an air tight container in the refrigerator for 1 week.

HAM AND CHEESE QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-by-3-inch metal loaf pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together 3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, 3/4 cup shredded cheese, the diced cheese and scallions.
• Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.
• Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.

SAVORY GRUYèRE BREAD WITH HAM

Steps:

• Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
• In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
• Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
• Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.

HAM & CHEESE PULL-APART BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190 C).
• In a small bowl, combine French's Dijon Mustard and softened butter.
• Using a serrated knife, cut ¾-inch (2 cm) slices in the bread without cutting all the way through so the bottom of the loaf stays intact (similar to a Hasselback potato).
• Using about half the mixture, brush dijon butter between each bread slice. Reserve the rest of the butter for later.
• Stack a slice of ham on top of a slice of cheese, fold stack in half, and wedge it in between each bread slice so the cheese is against the bread. Repeat with remaining cheese and ham slices.
• Brush remaining dijon butter over loaf and top with shredded Gruyère.
• Wrap loaf in aluminum foil. Bake for 15 minutes, then unwrap the foil and bake for another 5 minutes. Remove from oven, garnish with chopped parsley, and serve immediately.
• Enjoy!

PAN DE JAMON (HAM BREAD)

Steps:

• In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head".
• Add the butter to the warm milk, the sugar and the salt.
• Pour the milk onto the flour, mix and add the yeast.
• Make a dough and knead for 15 minutes.
• Beat down on a table and put in an oiled bowl and cover with a damp cloth.
• Set aside for an hour.
• Roll out the dough with a rolling pin.
• Coat with butter.
• Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up).
• Roll it up like a swiss roll and brush the"tongue" with some egg to seal it.
• Bake at 350° F for 3/4 of an hour.
• Serve cool.
• Can be kept in fridge for up to 4 days.
• Sprinkle with water and heat up on a low heat before serving.

HAM LOAF

Steps:

• In a large bowl, beat the eggs; add milk, bread crumbs and pepper. Add ham and pork; mix well. In a shallow baking pan, shape meat mixture into an 8x4-in. oval. Insert a thermometer. Bake at 350° for 30 minutes. , Meanwhile, combine glaze ingredients. Spoon over loaf. Bake 40 minutes longer or until the thermometer reads 170°, basting occasionally with glaze.