The point about the ham bone carrying enough salt on its own is easy to overlook, especially if you’re used to seasoning everything as you go. I hadn’t considered that a little diced ham could work as a flavor base rather than the main event, which seems like a sensible middle ground for anyone hesitant about it. It’s also interesting that the Sazon Culantro y Achiote shows up in a Madison Hispanic foods aisle; it suggests availability varies more by store than by region, so checking locally before ordering makes sense.