Cookbook Thursday: New cookbook proves that 'Southern Thymes' are not forgotten

            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.

Glazed Ham

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.