My good friend and fellow food and travel writer Doc Lawrence of Georgia has teamed up with TV Chef Lara Lyn Carter to celebrate Southern happenings that revolve around food — naturally — in “Southern Thymes Shared” by Pelican Publishing of New Orleans.
Each chapter focuses on holidays and special events, such as New Year’s, girls’ luncheons and a Gulf Coast fiesta, among many others, and each includes several recipes and wine pairings. Their chapter on Easter, for instance, features glazed ham, three-cheese mac ’n’ cheese, spring peas with pancetta and caramelized onions, dinner rolls, honey butter and coconut cake. We’ve included the recipe for ham below.
12 pounds smoked ham
1 1/2 cup mayhaw jelly
1 cup brown sugar
1 teaspoon dry mustard
2 1/2 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
3/4 teaspoon ground ginger
Directions: Place ham on a baking sheet and cover with foil. Bake at 375 degrees. While ham cooks, make the glaze by combining the remaining ingredients in a saucepan. Cook over low heat until melted; stir well. After the ham has cooked for 30 minutes, remove ham from the oven and baste with the glaze; repeat process twice. Allow ham to stand for 20 minutes before slicing.
Cheré Coen is a Lafayette freelance travel and food writer. She is the author of “Haunted Lafayette, Louisiana” and “Exploring Cajun Country: A Tour of Historic Acadiana,” both from The History Press.