wet cured ham spoilage
I am usually loath to say out loud that you can feel safe going outside of government guidelines, even if I wouldn't hesitate to eat the food myself. In this rare case I will throw caution to the wind. Oh for heaven's sake, cured ham? Warm for &lt;3 hours? Yes, you can eat it. 

I can't swear that it is actually safe, but you're probably more likely to be struck by lightning than to be made sick by that ham (unless by some weird twist of fate, it was tainted to begin with).

The official USDA line is that 40F - 140F is the "danger zone", and any food that is susceptible to becoming dangerous is dangerous if it has spent more than 2 hours (cumulative, as in ever) in that temperature zone. That is obviously very, very conservative. Curing adds another layer of preservation/safety to the meat.The USDA would say that your ham needs to be thrown out. I say pass the mustard.

If any member of your family is pregnant or immunocompromised, give them actual "safe" food.