I cook Canadian bacon after slicing it. But, I think this comes down to food safety, which, if you cook to 165°F, you can eat it straight off the knife. It is cured and cooked, so there is limited risk.
Personally, if it hasn't been crisped up, I don't much care for it, so there was never an issue.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"I'm Armenian...perhaps...but then again...maybe not..."