I've cooked a few spiral hams in the Bradley. About 30 minutes per pound will be about right; if smoke/roasting at 230°F, and you have a quick temperature recovery and can maintain that temperature. It is best to go by internal temperature. You need to reheat the hams to 140°F, though I've seen some sources state 120°F.
The first one I did dried out too much for me. After that I used butcher's twine to tie the ham so the slices were tight together. Tying the ham, keeps the slices more moist. If you finish early, ham taste just as good at room temperature.