Any ham experts here? I bought a ham from a local farm that was starting a farmshare. This ham was their first try. They said it was smoked. It *is* super smoky which you could smell even from frozen. I had it in my chest freezer and started cooking it in my ninja slow cooker with a brown sugar baste on high (not normally how I would do it but I didn't want to invest a ton of effort.) about 4 hours later, it registered at 165 degrees. i pulled it out, sliced a little, and it looks uncooked, almost raw from about 1/4 inch in. Questions: 1. Can hams be smoked but uncooked? 2. How the heck did it register so high if it wasn't cooked? 3. Any suggestions? The taste of the outside was really smokey but also hammy and delicious, so I think it's worth trying to save.