Lacón a la gallega

Boiled potato slices topped with ham and dressed with olive oil &pimentón; it's a delicious easy to make tapa or starter to share. As we're in Spain, the recipe uses hand-cut lacón, but there are many alternatives: country ham, gammon, boiled ham or even thick sliced bacon will slot in nicely.

Lacón is a salt-cured ham from Galicia in northwest Spain; and similar to American country ham. Shorter curing time tends to make it meatier than other salt-cured hams such as Spanish serrano, French jambón cru or Italian parma. It's an important component of galician cuisine in dishes like "lacón con grelos", cooked with broccoli rabe.

Ingredients

• Two medium sized potatoes, peeled & cut in thick slices.
• 250 gr lacón (1/2 pound)
• Good olive oil (EVOO)
• Salt (Maldon or kosher salt work well, but any will do)
• Spanish pimentón (mild, spicy or a blend of both - your choice)

Preparation

• Cook potato slices in salted water until tender (but don't overcook), drain.
• Arrange potato slices in a single layer on a platter (in Galicia it's usually a wooden platter)
• Top potatoes with a slices of ham, sprinkle on pimentón, a pinch of salt and a drizzle of olive oil.
• Done. Serve warm & enjoy!

Note:
1. Any ham-like cured pork will work here: Pan fried panceta or thick cut bacon, country ham, cooked gammon, thick-sliced boiled ham, Smithfield ham...
2. Substitute slices of cooked octopus for the ham and you have "pulpo a la gallega".

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