What kind of ham to place with ham and butter on a baguette?

I made a simple batch of French-style baguettes (flour, water, yeast, salt, no needing, rising overnight, twist into a long roll before baking) (see this recipe here), then tried what I've heard recommended by many is a traditional French meal of just butter and ham on the baguette. I used some thick-cut Canadian bacon, and spreadable butter. The ham seems really sour, didn't taste like it complimented the bread as I expected, so I'm wondering if there's a particular type of ham available at US supermarkets to look for to create the right taste? Here we have products like "honey ham" "black forest ham", so I wonder if anything resembles what's right for this dish.

Evidently "French Ham" or Jambon de Paris is a wet cured, unsmoked ham with a low level of salt compared to the typical American dry-cured and usually smoked ham. Or Canadian bacon, (anywhere but USA = back bacon) which is also salty & smoked. Black Forest Ham is also dry-cured and smoked. That difference is going to matter in a sandwich with only 3 ingredients.

It's available in at least some American supermarkets (there's at least one USA-based maker of the style) and I find it listed at both Kroger and Wegmans markets on a quick search, as well as internet sources.

I'm in no way affiliated with any company mentioned or linked, other than having definitely shopped at Wegmans and probably having shopped at a Kroger. Never had Jambon de Paris as far as I know, unless it was in Canada at a restaurant in some dish that probably was described as just "ham" on the English side of the menu..