Cost Breakdown

Critical Success Points

• • Scoring the ham skin without cutting into the meat.
• • Achieving the correct dark amber colour for the glaze without burning.
• • Basting the ham every 5 minutes during the final roast.
• • Removing excess moisture from the mushroom‑chestnut mixture (if making Wellington, not applicable here).

Safety Warnings

• • Hot liquid stock can cause severe burns; handle with care.
• • Use oven mitts when handling the hot roasting pan.
• • Saffron threads are potent; avoid direct skin contact if sensitive.