they are fine on their own but are too sweet for sandwiches. Generally people are using them when their meat sucks and are compensating for shitty ingredients
I do not care for country ham. Most times I've had it, I felt like I might as well have taken a tablespoon of salt and spread it over my tongue. I like a ham, but not a country ham. I grew up in a low sodium home, so that may be part of why. I find a lot of food to be too salty when we go out, and my wife and I had a period right after we married when we battled over how much salt was too much.
Salt the food as you cook it to general taste. If you want your food to taste like a salt shaker after that, fine, but do it on your own plate. I use very little salt on my food, just enough to enhance it.
I once heard Gordon Ramsey asked what’s the one piece of advice he’d give at-home cooks who wanted to improve their food and he said they should appropriately salt it. He says that he sees too many skimp on salt, and use so little that it actually has no effect on the final dish. His advice was to salt is as much as you think it needs - and then double that.
Great book called Salt Fat Acid Heat by Samin Nosrat (along with a really good series on Netflix by that same name). She talks about that, and how when she was an up and coming cook, her head chef would come up, taste her dish, and then throw a literal palm full of salt into the mix.
