Plonk this brown sugar glazed ham on your holiday table and then simply step back, listen to the gasped oohs and aahs, accept all manner of accolades, and then watch it disappear.
About David Leite
David Leite is the publisher of Leite's Culinaria. He has received three James Beard Awards for his writing as well as for Leite's Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Pastry Art & Design, Food Arts, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer, and Men's Health. Follow David Leite on Google+.
Become your own bootlegger. Start with everclear or vodka, add some apple and spice, and then splash it in a punch bowl, pour it in Mason jars and gift it to that special someone, or just keep it all to yourself and indulge in a nip once in a while.
- Quick Glance
- 20 M
- 10 H, 30 M