Just in time for the holidays, HoneyBaked Ham Co. have donated two $25 gift certificates for us to give away. That’s right – two prizes – doubling your chance to win a delicious holiday treat.
The gift cards can be used at any HoneyBaked Ham store and café, or at the HoneyBaked pop-up retailers (listed below) opening across town.
For a limited time you can also enjoy two seasonal sandwiches at the SLC’s existing retail stores (listed below too):
Cranberry Turkey on Croissant
HoneyBaked’s premium all white meat Roasted Turkey with cranberry walnut chutney and whipped cream cheese spread topped with lettuce and tomato, all served on a flaky croissant.
Turkey Cranberry Club
HoneyBaked’s premium all white meat Roasted Turkey topped with our signature Sweet Glaze Bacon, cranberry walnut chutney, blue cheese crumbles, lettuce, tomato and original savory Mayo, all served on sliced multigrain bread.
You can find a variety of sandwiches, sides, salads, and desserts at SLC’s two existing permanent retail locations:
5654 South Redwood Road
Salt Lake City, 84118
1915 Murray Holladay Road
Salt Lake City, 84117, UT
and grab hams and turkeys at the pop up locations here:
84 West Parrish Lane
Centerville, UT 84014
1784 W. 12600 S.
Riverton, UT 84065
2280 Orchard Dr.
Bountiful, UT 84010
1800 Park Avenue
Park City, UT 84060
135 East Main St.
American Fork, UT 84003
1212 Draper Parkway
Draper, UT 84020
These locations will operate from November 9 – December 31, 2012. Hours will be Monday – Saturday, 9 a.m. – 7 p.m. and Sunday, 10 a.m. – 6 p.m.
To enter the competition all you need to do is leave a comment on this story below. Just let us know what the star of your thanksgiving dinner table is this year. We will pick two lucky winners in just a weeks time on Thursday 14th of November.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
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