BUT!!! They would have been cooked!
Thanks. Just goes to show you not to trust anything that bernse pulls out of his ass… even numbers. 
astro, have you looked at the packaging? They might already be fully cooked, in which case you’re just trying to get it heated through. In addition, out here in California, at least, all meats are packaged with safe handling instructions, which sometimes include cooking instructions.
Be that as it may, here’s the Betty Crocker cookbook timetable:
A fully cooked ham (whole) can be cooked at 325[sup]o[/sup]for approximately 15-18 minutes per pound; a half ham should be cooked for 18-24 minutes per pound (or to an internal temperature of 140[sup]o[/sup]).
Uncooked hams (whole) should be cooked for 18-20 minutes per pound; half hams for 35-40 minutes per pound. Your internal temperature target is 160[sup]o[/sup].
The meat thermometer should be inserted into the thickest part of the meat, but with the tip neither resting in fat nor touching the bone. Place the ham on a rack in a shallow roasting pan (the rack keeps it out of the fat drippings). Don’t cover the ham. About 30 minutes before the calculated done time is when you should remove the ham from the oven and glaze it. Then bake it for 30 minutes more.
Here is some of Alton Brown’s wisdom concerning ham.
And…
A recipe for city ham.
A recipe for country ham.
Good luck with cooking that ham.