<body><div><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3sx524_19VUUnhe00" alt="https://img.particlenews.com/image.php?url=3sx524_19VUUnhe00" width="1920" height="1859" ><figcaption>James and Beth Jackson</figcaption></figure>For the Rev. James Jackson and his wife, Beth, cooking is both a family tradition and a way to serve others.The Jacksons have been married for 18 years and have three children: Olivia, Karis, and Asher. James is the pastor at Spring Creek Baptist Church, and Beth is a seventh-grade math inclusion teacher at Neshoba Central.Beth, who is originally from Scott County, said she learned to cook early in life while helping her parents in the kitchen.“I've cooked all my life with my parents,” she said. “In high school, I started cooking meals for them because they worked outside the house. Then when James and I got married, we cooked together.”James also learned to cook while growing up in Olive Branch, often with help from his mother or by figuring things out on his own.“I was younger than everybody else, so there was quite a bit of time I was the only kid at home,” James said. “Sometimes I just had to figure out how to do things on my own.”His interest in barbecue really picked up in college while raising money for a mission trip.“We were selling smoked Boston butts, and we had to cook about 800 in a weekend,” James said. “I learned trial by fire how to smoke barbecue, and I just continued doing more smoked meat.”These days, what they cook mostly depends on what they’re in the mood for.“If it’s cold, it might be soups and stews, or stir fry or anything else,” James said.“We like to grill and cook simple meals like grilled meat and potatoes,” Beth said.Their children each have their own favorites. Olivia prefers steak and meat-and-potatoes meals, Karis enjoys chicken and dumplings or Asian-style dishes, and Asher likes hamburgers, pizza, and tacos.Cooking has also become a way for the Jacksons to serve others. James smokes meats for holidays and special occasions, such as double-smoked hams for Easter.They also cook and sell food during the Neshoba County Fair and at other times throughout the year. They plan to cook and raise money to help cover travel costs for their daughters to compete in a national bowling tournament this summer.“If someone’s been at the hospital or someone’s sick in our church, it’s no problem to cook a little more than we would cook for our family and love on others around us,” Beth said.“It’s Southern tradition to have community around the table,” he said. “For me, cooking for folks is relaxing. It’s a way to unwind.”DOUBLE SMOKED HAME PEACH GLAZE1 precooked half ham (butt or shank cut)1/2 cup brown sugar 1/2 peach preserves 1/2 apple butter 1/4 cup apple juice 1 Tbsp. apple cider vinegar 2 cans sliced peaches Score the ham with a knife making cuts about 1/2 inch deep in a diamond pattern. Place 1 can of peach slices in a tin pan. Place the ham flat side down in the pan. Pre heat your smoker to 250° and use hickory wood chips. Once smoker is to temp, place the pan the smoker. Smoke to 140° internal temperature (remember the ham is already cooked. That is why it is a double smoked ham.)In a pot, mix the sugar, preserves, apple cider vinegar, apple butter and apple juice. Heat and allow it to thicken. Add half a can of peach slices. Allow it to continue cooking for 10-15 minutes.Once the ham has reached temperature. The cuts in the ham will be opened up. Glaze the ham with the peach glaze and place back in the smoker to get to 150°, basting it every so often.Allow to cool for 10-15 minutes to allow the glaze to set up. Then you are ready to serve.CHEESY RANCH POTATOES5 lbs. potatoes 2 cups mayonnaise 2 cups milk6 tsp. dry ranch dressing mix 1 lb. shredded cheddar cheese 1 pkg. real bacon bits.Wash potatoes and cube them into 1/2 inch cubes. Leave the peel on the potatoes. Then boil them in large pot until soft. Strain the potatoes and then place in a 10x12 tin pan. Allow them to cool to room temperature.In a bowl mix milk, mayonnaise, and ranch seasoning. Whisk and put in the fridge for 30 minutes.After everything has cooled, mix potatoes and ranch together until well combined. Sprinkle the cheese over the top until well covered. Then sprinkle the bacon bits over the top. Cover with foil. Bake at 350° for 25-30 minutes until the cheese is melted and you can see the mixture starting to bubble.PEACH POUND CAKE1 box yellow cake mix1 (3.4 oz.) pkg. instant vanilla pudding mix4 large eggs1 cup sour cream1/2 cup vegetable oil1 tsp. vanilla extract2 cups canned peaches, drainedTopping:1/2 cup unsalted butter, melted3/4 cup sugar1/2 tsp. ground cinnamonCombine main ingredients. Set aside. Spray a bundt pan. Mix topping together. Pour in the bundt pan. Then add other cake batter. Bake in 350° oven for 60 to 70 minutes. </div></body>

Block Source: Neshoba Democrat

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For the Rev. James Jackson and his wife, Beth, cooking is both a family tradition and a way to serve others. The Jacksons have been married for 18 years and have three children: Olivia, Karis, and Asher. James is the pastor at Spring Creek Baptist Church, and Beth is a seventh-grade math inclusion teacher at Neshoba Central.

Jacksons enjoy cooking for others

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For the Rev. James Jackson and his wife, Beth, cooking is both a family tradition and a way to serve others. The Jacksons have been married for 18 years an

Jacksons enjoy cooking for others

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