I think that sounds about right for the turkey, but I dont usually do poultry under 260 (I aim for between 270 and 290), its not really a low and slow type meat and will stay a little juicier cooked at higher temp, also the skin will be a little crispier if there is any on it. Brining is for sure the way to go and you'll see why soon! As for the ham I wish I could offer more help, I'm fairly new with smoking myself and I've done a few butts but lots of chickens and a turkey. Knowing the ham is cooked helps a little so you dont have to worry about actually cooking it, it just needs smoke. I really dont know the best temp to smoke a pre cooked ham but im guess it's under 250, so to be on the safe side If I were in the same situation, I would use whatever time I have before I have to put the turkey on to get the ham in at a lower temp and get a good amount of smoke to it, and when I have to put the turkey on and turn up the temp just finish the ham in the oven. Im pretty confident on the advice i gave for the turkey but like I said I'm not 100% on the ham. However you choose to do it if you end up with both in the smoker at the same time, poultry always goes on bottom to avoid cross contamination. Also, Qview please! and good luck! PM me if you need anything else I'll try to help, If I dont know I'm sure I can find the answer