gThankYou! is excited to announce our free eBook,
“A Spring Ham Primer”.
We believe a glazed ham is the perfect centerpiece for a spring party or holiday celebration. If you’ve never cooked one before, gThankYou! is here to help with this quick step-by-step guide on how to cook your ham, as well as suggestions for side dishes and additional places to look for great recipes.
Novice or seasoned pro, you’ll find useful tips and resources in this handy Ham Primer. gThankYou! Ham Gift Certificates are a popular employee gift this time of year. Share this free Primer with recipients, include one of our free personalizable spring-themed enclosure cards and make your Certificate of Gratitude gift truly special!
Here’s a peek at our “A Spring Ham Primer” Table of Contents:
TABLE OF CONTENTS
1. How to Choose and Cook a Spring Holiday Ham
2. Great Ways to Glaze
4. Super Side Dishes for Spring Ham
Download your free copy now by clicking this link:
“Spring Ham Primer”
For more recipes and “how to” posts about Ham, be sure to check out the links to these popular gThankYou! posts. More posts are available under the “Ham Recipes” category so check them out and let us know what you like!
More Ham Posts!
Please enjoy your new Ham Primer and let us know about your spring ham feast!
Bon Appétit !
The gThankYou! Team
About gThankYou, LLC
Turkey Gift Certificates and Turkey Or Ham Gift Certificates by gThankYou! are two of America’s favorite employee gifts and can be redeemed for any Brand (Turkey, or Turkey Or Ham), at virtually any Grocery Store in the U.S.
gThankYou, LLC provides company leaders with a variety of easy, meaningful and affordable ways to recognize and reward employees, holiday time or anytime. gThankYou! Certificates of Gratitude and our free Enclosure Cards are personalizable including incorporating your company logo. And, nearly all orders ship same day.
gThankYou, LLC (www.gthankyou.com) is based in Madison, Wisconsin. Contact: Rick Kiley, Chief ThankYou! Officer, gThankYou, LLC at email@example.com or 888-484-1658.
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