Jamoncillo

Method

1. 1 Heat the milk with sugar over low heat, stirring constantly for 35 minutes until the mixture thickens and separates from the pot.
2. 2 Divide the block into three parts, then mix the crushed walnuts into one part and the pine nuts into the second.
3. 3 Dye the third part pink with beetroot juice.
4. 4 Three layers, three colors, three types of nuts is the correct style for a boxed jamoncillo; a single color is the regular version.
5. 5 Press each layer into the mold in order and press firmly before adding the next layer.
6. 6 Let it cool for 3 hours until the mass is firm, then cut it into bars with a warm knife.

With an appliance

• Oven 52 min

  Replace step 1: cook the sugar syrup in a wide saucepan on the bottom rack of a 150-degree oven for 38 minutes, stirring and scraping the sides every 8 minutes until the mixture separates from the bottom; this takes about 3 minutes longer but eliminates the need for constant stirring and prevents the syrup from burning. The color separation, layering, and cooling steps 2–6 remain unchanged.