Back in my hay-day when I used to go bat-****-crazy and load up the rig with anything and everything I've smoked whole brisket, pork butt, pork spare ribs, monster 6lb fatties, maybe even some ABTs...at the same time on the same pit. It's just a matter of timing when to drop it on the grate vs expected cooking time vs when you want it to reach finished temps/texture. Granted, you'll rarely, if ever (speaking from experience) calculate the cooking time accurately, as there are too many factors to account for including grate temp variances, smoke chamber temp recovery time, etc, but you can come closer than you might think most of the time.
BTW, grate temp variances can be used to your advantage, if you know where they are and how they run...use the hot spots for meats you want to cook at higher temps and cooler grate temps for the opposite. I used to think that having close grate temp variances was a big key to successful smoking, but that's only true if you're loading the smoke chamber grates with identical meats/food. A good test for your knowledge of your rig and skill set is when you can drop in multiple meats, vegetables, potatoes, squashes and any specialty items you create and bring them off the grates with better than expected results. I've even impressed myself with smokes like these in the past, and I'm my own worst critic.
Go with your gut on the ham, but as Al mentioned, it won't take nearly as long as the pulled pork, which requires far higher finished temp to reach a tender state. 140* minimum I/T for precooked ham, unless otherwise stated on the label. Smoke @ 225-275*...wherever you like...the ham won't care too much about smoke chamber temps. Off the top of my head, I'd have to say that pound for pound the ham will take 1/2 the cooking time as the pork shoulder for PP. That last 30-40* I/T for the PP will seem like an eternity...and I didn't mention that stall you'll hit somewhere in the 150-160* range...it's just a speed bump and it'll get over it. Just be patient.
Have a great smoke!!!
Eric
