Adam Stratton joins Chris Smith in the studio with a Christmas ham, a stuffed turkey, pigs in blankets and mince pies for dessert.

The Tender Gourmet Butchery owner shares tips and tricks to wow your guests and how to make cooking up your Christmas feast as seamless as possible.

For a Christmas staple – the ham – Adam says it takes about 40 minutes per kilo if you want to serve it warm.

The butcher says one hack for turkey is to cook it breast-side down with a small amount of stock.

“Heat rises, so if you think, the heat’s going to keep on hitting the breast, it’s going to dry it out.”

Adam also answers a bunch of listeners’ questions.

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