Joulukinkku Jamon De Navidad Recipes

PAN DE JAMóN RECIPE

Steps:

• Dissolve the white sugar in the water.
• Add the yeast and let it rise for about 15 minutes.
• Once the yeast has risen, add the flour, yeast water, milk, two eggs, and three tablespoons of melted butter in the bowl of a mixer with the kneading hook.
• Process until a smooth dough forms. You may need to add a little more flour.
• Divide the dough into two, and make two balls. Put each ball in a large bowl with a few drops of olive oil. Brush the dough with the same oil to prevent the dough from drying out and cracking. Cover it with a damp kitchen towel or plastic wrap and let it rise for at least half an hour or until it doubles in size.
• Preheat the oven to 350°F.
• On a floured surface, with a rolling pin, roll the dough into a rectangle measuring 15 by 20 inches and ¼ inch thick (40 cm x 50 cm and 5 mm thick.)
• Brush the dough with melted butter.
• Spread the brown sugar over the dough.
• Make a row with the whole stuffed olives on the edge that will be the center of the bread. Wrap the olives with the dough, and press with your fingers to ensure the olives stay in place.
• Add a good layer of ham on top of the olives row. Ham slices must overlap each other.
• Cover the rest of the dough with ham. Leave about 3 inches of dough uncovered. Instead of spreading the ham, put it folded or as if it were a ruffle.
• Add the bacon strips.
• Sprinkle with sliced ​​olives and raisins.
• Roll up carefully. The idea is that the roll is not tight but somewhat loose.
• Make a few cuts in the dough that remain uncovered, starting from the center and dividing into two, four, and eight strips. Wrap the loaf with those dough strips.
• With a fork, prick the bread all the way through.
• Cover a baking sheet with parchment paper or a silicone baking dish.
• Transfer the bread to the baking tray. Cover it with a clean towel and let the bread rise for half an hour.
• In a bowl, make an egg wash. Beat the remaining egg with papelón syrup (or molasses) and brush the loaf.
• Bake for 30 minutes, rotating the tray every 10 minutes.
• The bread is ready once the crust is evenly golden.
• Remove from the oven and brush the loaf with melted butter.
• Let cool completely before slicing.

PAN DE JAMóN

Steps:

• Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
• 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.
• 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.
• 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.
• 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.
• 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.

JOULUKINKKU JAMON DE NAVIDAD

Steps:

• 1. You need one fresh ham with skin on. 2. Make gashes over entire surface of ham. 3. Rub with mixture of equal portions of salt, sugar and saltpeter. 4. Force the salt from the bony end of the ham as far as possible into the meaty portion. 5. Allow to stand in a cool place overnight. 6. On following day, place ham in 20% salt solution. 7. Let stand in salt solution for 2 weeks. 8. Check water and turn ham over several times during this period. 9. After 2 weeks, remove ham from water, and drain - discarding water. 10. Make a very thick dough using rye flour and water. 11. Roll dough out to 3.4 inch thickness. 12. Completely encase the ham with the rolled out rye crust. 13. Make sure ham is well sealed with crust. 14. Bake in slow oven for 1 hour for 1st two pounds, and 45 minutes for each additional pound. 15. When ham is done, remove rye crust and remove skin with a sharp knife. 16. Spread the surface of ham with a 1/8th inch coating of Finnish-style mustard (see below). 17. Sprinkle with bread crumbs and brown sugar, patting them down firmly. 18.( At this point, I would add cloves, as in recipe #2). 19. Brown ham in moderate oven for about 30 minutes. 20. After removing ham from oven, you could garnish with cooked prunes. 21. Each pound of ham serves about 3 people.