T’giving Meat Prep Timing for Dummies

My family has foolishly asked me to host our small Thanksgiving feast this year. I have a smallish spiral sliced ham that should take about 2 hours at 275° to bring up to temp and a cooked turkey breast that should take about an hour at 350° to heat up.

I have a single oven. My plan is to do the ham first, wrap it in foil and maybe a towel, and put it in something like a Dutch oven at room temp while the turkey cooks. I’m totally new at this so I’m prepared for abuse - is there a better way to keep the ham warm without drying it out while the turkey finishes?