Heat it in the microwave, in slices no thicker than one inch, until the outside is hot. Microwaves tend to cook from the inside outwards.
Now you can grill or fry it safely, as the virus gets "killed" (actually it is rendered ineffective. Viruses are not "alive" ) by temperatures above 65 degrees (150f) for longer than about 5 minutes. Higher temperatures work more rapidly.
I always pre-cook sausages this way, before the traditional grill/fry that gives them their taste.

@Petter Mom's a former nurse. She's given me the whole lecture

@JayOleck38 of course she did..that's what moms do..

@Charlene Well, even SHE admits how silly it is that we have to do this now in this new normal of ours. She and dad have even offered me the chance to live in her office at home for the time being, but I think we'd end up killing each other (we are polar opposites of cleanliness.) But I am keeping my food and apartment clean.

Had you grown up on the equator, in Africa, you would have developed a taste for well done meat and fish. It was either that or catch all sorts of nasty bugs.

@Petter I've eaten bugs before. Thailand. They sell deep fried bugs in restaurants and on the side of the street. You can eat anything deep fried.

@JayOleck38 I'd eat live ants and flies as a child, even used a stick to pick them up..lol

@JayOleck38 I don't mean bugs as in insects. "Bugs" as in parasitic worms, cholera, etc.
@Charlene I must confess to enjoying raw flying ants and sautéed locusts.