No.10976720 ViewReplyOriginalReport
What's the chemical in packets of smoked ham that tastes like part of the smell of spraypaint that has been applied within the last few hours (when you eat the ham quickly and with the slices still together rather than separating it and letting it sit for a second)? It seems more noticeable in the rind of the meat rather than the meat itself.

Note: Not this brand. For example purpose only.