COLUMNS: Spirit glaze for ham a great choice to go with Christmas dinner

When I travel out of town I try to get in some time for nice dining in good restaurants.

When I travel out of town I try to get in some time for nice dining in good restaurants.

A while back I was in Penticton with friends and had the opportunity to eat at Theoz.

This Greek restaurant gives you the ambience of an establishment you might find on the Island of Crete — lots of plants, quiet balconies, tables tucked in hushed corners, along with large skylights that attract the Okanagan light to highlight stucco walls, stone tile, wood floors and, of course, there’s the wonderful aromas that envelop you when you first step into this unique place.

I have eaten at Theoz three or four times over the years and have enjoyed every minute of those dining experiences.

Of course, in a Greek restaurant you want to eat Greek food. At least, I do, even though I know some people who would just want to order a hamburger.

Our waitress, Christine, has been with Theoz for 15 years and the service was exceptional.

I saw rabbit with a garlic and wine sauce on the menu along with, of course, many tantalizing Greek dishes.

My dilemma: I haven’t had rabbit, which I like, for many years and although I wanted Greek, I thought I better consult Christine.

This lady personifies ‘good customer service.’

She told me to try the rabbit. That was a great choice as the dish was very tasty.

If you ever go to Penticton, you have to try Theoz.

Last week I passed along some cranberry dishes and today, a different sauce for a ham if you are doing one for the big Christmas dinner.

Spirit Glaze for Ham

Combine together the following:

• 1 cup of dry red wine

• One half to one cup of whiskey

• 1 cup of brown sugar

• 6 cloves

• 2 tbsp grated orange peel

Spread on ham after it is skinned and continue to baste during the last one-half hour of cooking.

There are a lot of Christmas activities happening each week in our communities.

Have some fun and get involved and take the family with you.

Bye for now and GOOOD COOING.

Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.

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