Hmmm so alot of chefs actually do there stuffing separately anyway as it takes too long to do the birg with stuffing inside. Some do it in a small loaf tin. I like to domine in little balls the size of a lime, this way you get crunchy bits onthe outside and soft yummy bits inside. Sometimes I do them rumball size so they are a bitesize portion.

Serve your Turkey with cranberry sauce (can buy in woolies in a jar).

Can't help with the ham, I just slice mine and serve with salad and the rest of the goodies, I find it makes a nice break from all the hot things you tend to have eg turkey, roast veg etc. Seeing as its smoked its fine cold...