We chatted about this last night when I lost power..was hoping Glued had ya straight. Hams will take the longest. Possibly 15 hours. What I'd do:
get hams in now, get maybe 4 to 5 hours smoke on them, then off to the oven to bake for slicing. Take them to 170-180 measured deep in the meat. Glaze or do whatever, they are not cured, so they are not really hams..will taste like smoked roast pork
When hams are off, in with the shoulders after giving them a mustard then spice based rub. They may take 8 or so hours, sincethey probably weigh no more than 6 lbs right? Smoker temp at 250 ish. After a couple hours, in go the ribs after rubbing, and the loins. Wrap the loins in bacon after applying a rub. you have small ribs, no doubt..follow the 2-2-1 method...those are times, look up the 3-2-1 method, and modify accordingly.
Please understand that this is a monumental undertaking, and altho many here could pull it off... we are not there and cannot impart all the tips and knowledge we have to help you, and really don't even know the precise cuts and sizes...so what we can tell you is limited.
Kind of fustrating, I know, but planning is paramount in a cook this size...