On Sat, 28 Mar 2015 22:47:16 -0700 (PDT), Nellie
> wrote:

> On Saturday, March 28, 2015 at 6:12:01 PM UTC-7, Brooklyn1 wrote:
>
> Thanks, that's nice of you. I think I may go for the cured because it is more ham-like (correct me if I am wrong)
>
> I do have the Penzey's adobo already so that's good, but maybe not on the cured ham, right?
>
> We will be feeding 17 people, 3 are kids, but eat a lot and one vegetarian. So, what do you think?
>

If you really want to go with fresh/not cured pork, consider Pernil.


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sf