Originally Posted by LPBeier
If it is still in it's air tight packaging while sitting out it should be okay. Yes, the salt and the curing do help ham and other such meats fight off bacteria. Also, the cooking will get rid of anything left.
This is mostly incorrect. The fact that it is in an airtight package does not mean that you can not get food poisoning from it. If that were the case then you would never need to refrigerate meats that have been vacuum sealed.
The amount of salt in the ham will not keep you from getting sick either. Again, if it did then you would not need to refrigerate it.
The good news is that 1.5 hours is still within a safe amount of time to leave meat out. The general rule of thumb is that you don't want to leave things in the danger zone (40-140 degrees F) for more than 2 hours.