Remove the crust from the bread and tear it into crouton-sized pieces by hand or cut into cubes.

Place the bread on a tray and dampen it by lightly sprinkling water over it.

Repeat this process a few times.

Wrap the bread in a towel or foil and let it sit overnight.

This moistening process keeps the bread tender inside when fried.

In a medium skillet over low heat, cook the diced bacon until translucent and the fat is rendered.

Remove the bacon with a slotted spoon onto paper towels to drain, and set it aside.

Add 2 tablespoons of oil and the whole garlic clove to the skillet.

Increase the heat to medium and cook, stirring, until the garlic is well browned, around 4 minutes.

Discard the garlic.

Add the dampened bread to the skillet and stir to coat it with the oil.

Season with salt, pepper, cumin, and paprika.

Reduce the heat to low and cook, stirring occasionally, until the bread turns crispy but not browned, for about 30 minutes.

In a separate small skillet, heat the remaining 1 tablespoon of oil over medium heat.

Add the chopped garlic and onion, cooking until the onion turns translucent, for about 3 minutes.

Stir in the ham and the reserved bacon, cooking for an additional minute.

Add the prepared bread to the skillet with the onion, garlic, ham, and bacon mixture.

Stir to combine.

If you prefer the bread less crispy, drizzle with a tablespoon of oil or a splash of water at this stage.

Serve the migas hot.