Pan de Jamon (Ham Bread)

Heat oven to 425 degrees.

Place a saute pan on the stove to medium high heat. Cut your bacon into small pieces and place in the hot pan. Cook the bacon until translusent, (not crispy). Take out and place in a bowl and save the bacon fat.

Set out the raisins and pour some red wine over them and let them soak. Take the olives and if not chopped, do so, roughly. Set in a bowl and put aside. Beat the egg and set aside.

Take the dough out of the tube and set on top of a floured surface. Roll out the dough with a rolling pin, until about square and about 1/2″ thick. Take the reserved bacon grease and with a brush, coat the dough with the bacon fat (try to coat the whole piece of dough). Arrange the ham, bacon, olives and raisins on top of the doug, leaving a small strip bare at the top edge. Brush the strip with egg and roll up gently. Roll it up like a Swiss roll, making sure the seam is under the bread, tuck the sides in as well, and place in a sheet pan that has been coated with non-stick spray or lined with a Silpat mat. Coat the bread with the egg mixture to seal it and let stand for about 15 minutes before you place in the oven.

Bake for 15-20 minutes until golden brown all around. Take it out of the oven and move it to a cooling rack until warm, about 15-20 minutes. Cut and serve.