Ed Pawlowski wrote:
>Nellie wrote:
>
>> 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?
>
>Right. Adobo has a lot of salt, so does a cured ham.

Penseys adobo contains no salt, but still it would ruin a cured ham.
https://www.penzeys.com/online-catal.../c-24/p-1/pd-s
Comparing a cured ham to a fresh ham is like comparing a kosher salami
to a fresh chuck roast. However Penzeys adobo is excellent on fresh
ham or any fresh pork... I always use Penzeys adobo on fresh ham, a
perfect marriage, wonderful on pork chops too. Cured ham works best
with sweet/sugar, no salt.