One thing I really admire about Spanish food is the presentation. No matter how humble the food, it will be served in an attractive manner. The same is true for a very simple dish called lacón a la Gallega. It’s just ham and potatoes, but it’s always presented in an appealing way with a basket of fresh bread and washed down with a cold beer.
Use any type of baked ham as a substitute
Lacón is more like the ham we’re familiar with in the US, but made from the pork shoulder (aka picnic ham) rather than the leg. It’s eaten widely in Spain, but is definitely overshadowed by jamón. It’s often served as part of a tabla, or sharing plate, so a group of people can enjoy the great, simple flavors. Everyone eats from the communal dish or if they prefer, they can transfer a bit to their own plate.
If you’d like to upgrade this dish to a meal, fry up a couple of eggs and serve them right on top of the lacón. If you have good tomatoes available, serve slices on the side. I had my ham and potatoes served that way when I was on the Camino. It had been a hot, dusty day but the bar had a little terrace where I could sit in the shade and enjoy the fresh breeze. Everything was served at room temperature, except the eggs. I mopped up all the juices from the platter and the meaty tomatoes with pieces of the local bread and washed it all down with a frosty glass of Estrella Galicia (if you see this beer in the market TRY IT). My stomach is growling just thinking about that basic meal.
When I was growing up, one of my favorite meals was boiled dinner of ham, cabbage, new potatoes and green beans. Naturally lacón a la Gallega appeals to me. What distinguishes it from the boiled dinner is the use of paprika instead of mustard. If you are eating in a Spanish bar, look for it on the menu under the section titled Raciones. You don’t have to wait until you’re in Spain, it’s simple to make at home.
Ingredients
- 1 large potato per person washed and sliced into thick rounds
- 2 ounces cooked ham per person perfect for leftovers
- good quality extra virgin olive oil
- smoky paprika hot or sweet as you like
- chopped parsley for garnish
- salt and pepper to taste
Instructions
- Boil the potatoes until tender. Drain and arrange on a platter.
- Drizzle with olive oil, then season with paprika, salt and pepper
- Arrange pieces of ham over top the potatoes, drizzle with more olive oil and paprika.
- Garnish with the parsley.
The first Wednesday of the month will feature something I ate while walking the Camino de Santiago last September.
More Camino Flavors:
My family is from Galicia and that dish you aew sharing might be good but that us not lacón a la gallega. For starters, lacon is not the shoulder, it’s what in the US is called hamhocks. It is also missing the chorizo and grelos.
I appreciate you taking the time to comment. I also appreciate the various permutations of Spanish cuisine.
Many websites reference the shoulder, for example, this one from ICEX, an authorized government agency for the promotion of Spanish exports:
“Shoulders (fore extremities) from white pigs born and reared in Galicia, of the Celta, Large White, Landrace and Duroc breeds, and their cross-breeds (cross-breeding with the White Belgian and Pietrain breeds is also possible, provided that the percentage is less than 25%), submitted to a salting and drying process of no less than 30 days.” Source
I’m sure the addition of chorizo and grelos (I love greens of all kinds) would be delicious. Karlos Arguinano calls this lacon con grelos.
The version in my recipe above is what I was served on the Camino and later as raciones in Valladolid, Castilla y Leon. If you do a web search you’ll find other recipes similar to mine from Spanish sources. As mentioned in another comment above, when I made the version photographed here, I bought the meat in the Mercadona, where it was labeled as lacon. If you have a quarrel, you’ll have to take it up with them.
In the US I would use cured pork shoulder (also called a picnic ham).
Yeah. That’s NOT lacón. I’m from Galicia. Not even close.
Well Carolina, I’ll admit to having better quality in Galicia, but I assure you the package I bought at the Mercadona in Valladolid was labelled lacón. I’m afraid you’ll have to take it up with them. Have a good week!
Wow I’ve never heard of this kind of dish before. It sounds really great.
I hope you give it a try 🙂