Deguerre' Easter Ham, how long should it take???

Gonna try Deguerre's HDD sweet glaze on a whole ham. I'm thinking 15-20 minutes per pound at 225* to 135* IT, baste for the last hour and rest for an hour under foil. Y'all think that is about right?

Edit: Oh yea, it will be one of the "fully cooked" hams.

OK, did the wife fark up?

She got a whole, fully cooked, 17 pounder but it is "spiral cut to the bone". I'm thinking no big deal, just take extra care to not dry it out. Any & all suggestions appreciated.