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Heat oil in large, non-stick skillet over medium heat. Add carrot and onions. Cook, stirring occasionally, until onions and carrot are tender, about 15 minutes. Add jamón Serrano. Cook, stirring occasionally, until jamón begins to release its aroma but does not crisp, about 3 minutes.
Add peas and Adobo to pan. Cook, stirring occasionally, until peas are heated through, about 7 minutes more. Serve warm.
If Spanish Ham (jamón Serrano) is too slippery for your knife to cut through, try this easy swap. Instead of using your knife, simply use a pair of clean kitchen shears. The scissors grip onto the meat with full control and make easy work of neatly and easily portioning the ham into small pieces.