THIBODAUX, La. — Rouses Supermarkets is bringing customers into its meat departments this week with a miniature butane torch and the aroma of caramelization. For the past two weekends and most of this week, Rouse associates have taken a torch to Rouses' spiral hams. First, a hand rub of brown sugar, honey and spices goes on, and then heat from the torch does the rest, making a shiny, crunchy glaze. The result? Customers head for the butcher-shop-type meat department to see ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

WhyRegisterfor FREE?

Registering for content on Supermarket News will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick. What are you waiting for!In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.

Click here to read the FAQ page if you have any questions (opens in a new window)

Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.