> Jerry Criswell writes:
>
>>(PENMART01) wrote:
>>> 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?

http://www.penzeys.com/cgi-bin/penze...zeysadobo.html

Adobo Seasoning
"A traditional and popular Mexican spice mix. Not hot, but spicy and rich in
flavor, and salt-free. Use 1 /2 -1 tsp. per pound and rub on chicken, fish and
pork. Great for the grill, just sprinkle fish or meat with a bit of lime juice,
rub on Adobo, add salt to taste, then grill (or broil). Add to taco or chili
meat or beans for that South-of-the-border flavor, use 1-2 tsp. per pound and
fry with the meat before adding to the sauce. Great for easy guacamole, just
mix 1 tsp. Adobo Seasoning in 1 TB. water, add to 2 mashed avocados with a
squeeze of lemon or lime juice, a shake of salt and a pinch of hot pepper.
Adobo Seasoning is great for perking up low-sodium and low-fat diets, just
sprinkle on in place of salt and pepper before cooking. Hand-mixed from:
garlic, onion, Tellicherry black pepper, Mexican oregano, cumin and cayenne red
pepper."



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