wet cured ham spoilage

I left a frozen wet cured fully cooked ham still in the shrink wrap in a cool water circulation last night to thaw it. At some point my wife used the faucet and set the temp on the tap up. When I reached in to pull the drain, the water was warm and so was the ham. It had been in this warm state for no more than 3 hours. I shot a temp on the exterior of the ham and it read 100.2F. I immediately put it back in the frig to wait till the morning to cook. Will it be safe to consume after reaching 160?