BlackNoseCorey, sorry you had a bad experience with your ham, but sounds like the turkey was ok. Personally I have no experience smoking a ham, but I understand it is very similar to smoking a pork shoulder, however you have to decide cured ham or fresh, and do a little reading on the internet to get a general idea of the necessary cooking procedures. There is no reason you can't glaze but again this has to be done correctly. One of the aspects in most smoking with glazes is frequent basting, this works against how a MES works. The MES needs to stay closed with very little opening to properly cook/smoke. Yeah the newer higher heat models can be opened and recover faster so you have to decide how you want to go about this. There is no reason after the ham is almost done you can then start your glazing.
As for a turkey in the smoker, I like to put the turkey in brine for 24-48 hrs. You get a very moist bird and another way to get flavor in the meat via the brine. However I'm not huge on the flavor side of brining because some pretty bad flavors can be imparted if your not careful. I go more for just a straight salt/sugar brine (there are a lot of post on SMF on how to brine). One thing I learned is not to get a huge bird, 16-18 lbs is about as large as you should go. Next do NOT stuff the bird, it really slows down the cooking, and for the health safety crowd, the stuffing temp may stay too long in the danger zone and have the potential to make someone sick.
BTW if your turkey is taking way too long, do not be afraid to pull it out of the smoker and finish in a preheated oven. Another technique I had to use because my breast meat was done and the dark parts still need 20 deg, I cut the breast out and then completely wrapped the remaining turkey in alum foil sealed as tight as possible then finished in the oven. No one knew the difference, I heated the sliced breast meat up with turkey broth and it all was tasty and moist.