I had heard/read that, but being a little stubborn, I thought I would try it "naked" instead. I did put some of my rub on them, and then spooned some of my vinegar base sauce on it during the cook. Overall it turned out real good. I will try some milk next time.
I cooked it at about 250-280 or there abouts. They both were in there I am guessing about 7 1/2 to 8 hours, give or take a little. I didn't keep a log on them, I usually do, but was just lazy.... I took them to about 156 degrees and pulled them. I am thinking that the ham may have not smelled quite as gamey as it did, as the shoulder smelled that way when I took the first sample. After it cooked longer, it went away, so maybe the ham would have too. It was a thicker cut, so I am guessing maybe it may have.... not sure.
I will experiment when I get some more.... overall, it was a very interested and different piece of meat to try. Yes, I will do it again the next time I get some.... can't wait.
Bill