Cola-Baked Ham With Cherry-Orange Glaze

AlwaysGolf has a good point and question…That I too have to ask:
Is the ham cured and cooked? Also you didn’t mention if it is a bone-in or a boneless.
If it’s already cooked (ready to serve), then all that you need to do is warm it to serving temperature. Of course this also can mean…Flavor basting, glazing, and double smoking and so on and so on.
For what ever it’s worth I always do my hams just a bit slower at 325F. I like a slower heat!
Soooo, with all that said: If it’s a fresh ham (smoked, but not cooked) it will need to temp. out at 160F. and should take 20 to 25 min. / lb. (bone-in) and 15 to 20 (boneless).
If the ham is smoked and fully cooked, it will need to temp. out at 140F. and should take about 13 to 18 min. / lb. (possible 20 for a bone-in) with all of these times based on the 325F. cooking temp.
To answer your question about opening the Egg every 15 minutes….
If you do it VERY quickly, it will still add some cook time. The longer the Egg is open, the longer it will take to get the ham up to temp. The 30 minutes suggested by AwaysGolf sounds pretty reasonable…Could be more or less though. This brings me to my last point.
The big thing is to temp. the ham! Cook times can vary greatly because of outside air temp. moisture in the lump, moisture in the air, how often the Egg is opened, was the Egg itself damp….

So…
If you are looking for a guideline: I would figure about 20 min. / lb. (with the “often” opening of the Egg to baste) and if it temps. to the 140F. mark before you are ready to serve, just crank down the dome temp. a bit…Maybe even tenting with foil.
If it’s pretty close to serving time; wrap in foil and maybe news paper. It will stay plenty warm…Unless your out side here in Northern MN this morning where its up to about 15F. already :(