Pan de Jamón is a manly holiday loaf from Venezuela.
Normally it features a layer of thin-sliced ham. Spice rubbed roast pork loin is better.
Cook to an internal temp of 145º, rest, and slice as thin as possible. It takes about 2 pounds.
There is a lot of assembly, so assemble all ingredients while the dough is rising.
Here is a nice ball of dough made from 22 oz flour, 12 oz warm water, 1 tsp salt, and 2 tbs yeast. This loaf requires a lot of gluten structure, so use high protein (bread) flour and knead well.
Hand shape into a rectangle and let it relax under cling wrap for a while so it rolls out easily.
My target size is 1 x 2 feet. The silicone mat helps a lot.
Smear the surface with melted butter. Except for the last 2 inches that will seal the loaf.
Starting with a row of green olives is traditional. Butt them end to end so every slice will have an olive in the center.
Cover everything with ham or roast pork except for those last 2 inches. Avoid wet meat or the center of the loaf will turn to soup.
Tangy capers. Use lots of them.
Raisins are traditional. Craisins are more festive. You can't have too many.
Without a silicone mat, cling wrap may help to roll the loaf.
Load onto a baking sheet with parchment and wash with a beaten egg.
Bake at 350º for an hour or so on the bottom rack. It takes a long time to cook the center. Cover with foil if the top is browning too fast.
Check with a skewer to be sure the center is fully cooked. With a moderate oven, the crust will be GBAD.
There we go. Nice bread structure right to the center.