When it says to bake a ham that weighs 11.48lbs at 12 minutes per pound, how many hours an minutes is that?

10 minutes x 6.5 pounds = 60.5 minutes or 1 hour and 30 seconds.

https://www.google.com/search?q=how+long+do+you+cook+a+21+pound+turkey&oq=how+long+do+you+cook+a+21+pound+turkey&aqs=chrome..69i57j0l5.8428j0j7&sourceid=chrome&ie=UTF-8

How to Cook a 21.5-Pound Turkey at 325 Degrees Fahrenheit ...

https://www.livestrong.com > Food and Drink

Nov 20, 2017 - Expect it to take 4.5 to 5 hours to cook a 21.5-pound turkey at 325 degrees Fahrenheit -- if your turkey is unstuffed. If it's full of your favorite stuffing, add at least 15 minutes to the total cooking time.
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This table from the USDA is based on a 325°F oven, and a fully defrosted or fresh bird. (For an unstuffed bird, we're talking roughly 15 minutes per pound.) If you want to cook a frozen turkey, it will take at least 50 percent longer than the recommended times.

Oven.
Preheat oven to 325°F.
Place ham in ½-1 inch of water on bottom of baking pan and cover with lid or seal with foil. Bake approximately 15 minutes per pound or until an internal temperature of 140°F is reached

I am guessing you are baking or broiling a ham, the amount of time is usually @325F 10-15 minutes per pound. So a 10-11 lb ham would be 1 hour to an hour and a half. Boiling a ham that size would be same amount of time.

All you need to do is wrap the ham tightly in foil and the last 15 minutes put the glaze on, let stand 5 minutes before serving. No holes!

12-17 minutes per pound at 375 is recommended for an oven. I'm not sure of the difference between the frier and oven. Most prepared hams are fully cooked or smoked. Here's a link to check other info on cooking hams.
http://www.bettycrocker.com/how-to/tipslibrary/cooking-tips/how-to-cook-a-ham?utm_source=Email_newsletter&utm_medium=email&utm_campaign=BC_12_23_2016&vcode=AQAAAABFsdYhKGypebKYiGtyMEVUHdxcQGJZky68gCbk2ZRXpAh84Fo6UreMNu2noN699yr-uZMq-s5WshjGdi7heKqVYFWyADXTRxPbFUM4Wf8JXA

Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half--5 to 7 pounds--about 20 minutes per pound; or for a shank or but portion weighing 3 to 4 pounds, about 35 minutes to the pound.

A bit late now ,but should have been cooked at approx. 1hour and 30 minutes depending on the heat of the oven, and checking for doneness.

Smithfield type country ham? Use the insert to soak it (I do two days in the fridge in skim milk made from nonfat dry milk), drain, add water and simmer in the roaster:

Bring water to 180 degrees (not quite simmering). Cook to 160 degrees internal temperature (or about 25 minutes per pound). Add water to keep ham covered.

Take ham from the pan and while warm, remove the skin carefully without tearing the fat. Dot the surface with cloves if desired, then sprinkle with brown sugar and bread crumbs

Drain roaster

Bake 15 minutes at 400 degrees (or long enough to brown nicely).

This makes the ham tender and not as salty as straight roasting.

For the turkey, should be between 20 - 25 minutes per pound. About 20 minutes per pound for the ham, if memory serves. This is after your smoker comes up to temp and you start to see smoke from your smoke chips/chunks.

At about 20 minutes per pound, take the temp of the ham and turkey with a good instant read meat thermometer.

Also, I generally don't use water in the water pan for hams and turkeys, but that is a personal preference. If you put water in your pan, it'll probably take a few more minutes per pound.

Pat