That venison ham looks amazing.
I have done a pastrami from brisket and it turned out great. It takes at least 1week, maybe 2weeks curing time depending on your exact method. You are essentially making a corned beef, then smoke as you would a regular brisket.
A few have mentioned lamb shanks can be great on a smoker. I have always braised lamb shanks in a cast iron Dutch oven. I suppose you could do essentially the same instead of on a cooktop, put the whole Dutch oven in the smoker.
Another favorite of mine is bone in "leg of lamb", not to be confused with lamb shanks. I de bone the leg, then rub both the inside and out with a paste of garlic, kosher salt, black pepper, oregano, lemon zest then the juice of the lemon and enough evo to make it a paste. Roll it back up and tie it with kitchen twine. Smoked at 300 till internal temp gets to 145.
One last idea I have done that I really liked was smoked tamales. You make the tamales however you like. Put them in a cheap pan with a few inches of water, cover tightly with foil and smoke for a few hours.
I'm totally going to try kenneth's "Ham" but with a leg of lamb.