So, it looks like you have a cured ham. It may or may not be completely cooked. Either way, you'll want to bring it to 155 or a little higher if not already completely cooked.
Until I cured my own ham, THIS
was my go to recipe for cooking a pre-smoked and partially cooked ham. It's simple, easy to do and the glaze (while also simple) is FANTASTIC.
Here's some pics of the last time I did one this way........