I have a 17 lb. hickory-smoked semi-boneless ham. How long do I cook it? If I put it in a Reynold's bag, how long does it cook?

Here is one of the websites for Reynolds (http://www.reynoldspkg.com/reynoldskitchens/en/coach/cooking_charts.asp?select=06&rpt=b_countryham_ob.asp) which maybe of help to you.