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Help with ham
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Jerry Criswell
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(PENMART01) wrote in
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>> Jerry Criswell writes:
>>
>>
>>I've got a fresh ham (pork leg, bone in, 15 lbs.) to do for Christmas.
>> I'm looking for some kind of "seasoning rub" (can you tell I'm new at
>>this). Probably doesn't need to be real spicy. Any ideas?
>
> No other seasoning compliments pork better than Penseys adobo... it's
> salt free so use as much as you like.
>
OK. I've never heard of that. What is it and where do you get it?
JC
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