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 ...
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