Salty Ham

 

A complaint about too much salt on you ham

To Whom It May Concern,

It is with a heavy heart (and a parched tongue) that I write to you today. I recently purchased one of your fine hams, eager to indulge in its savory delights. Alas, my dear ham, what transpired next was a symphony of salt that would put the ocean to shame.

Each bite was a journey to a salty shore, where the waves crashed upon my taste buds with a force that rivaled Poseidon himself. The ham, while undoubtedly impressive in its dedication to sodium, left me feeling like I'd swallowed a margarita glass full of seawater.

Now, I understand the importance of salt in curing a ham. But this, my friends, was a love affair gone rogue. A salty tango that left my taste buds begging for mercy.

Perhaps your ham has a hidden talent for impersonating the Dead Sea? Or maybe it simply aspires to become a salt lick for particularly thirsty cattle?

Whatever the reason, I must confess, this particular ham was a bit too enthusiastic in its embrace of the salty life.

In the future, perhaps a touch of restraint might be in order. After all, a good ham is like a well-written joke – the flavor hits you just right, without leaving you reaching for the nearest glass of water.

Sincerely,

A Dehydrated Devoted Customer (and future advocate for moderation in ham-related sodium)