How long do you cook a 4 pound buddaball ham?

I saw the recipe 10 years ago in a cooking magazine and made it my own. I cook the FRESH ham uncovered in the oven for 18 to 20 minutes per pound, or until the internal temperature reaches 160 degrees F on a meat thermometer - and during the last hour I glaze it three times with a mixture of:

1 jar Dijon mustard

1 jar of orange marmalade

1 cup of dark brown sugar

Stir those three ingredients together well and in the last hour cover the ham with the glaze at least twice to develop a crunchy, chewy, sweet coating. Let the ham sit for about 30 minutes after you take it from the oven and then carve away. Yum!