STT 8: Sticky Orange & Ginger Ham, Hot Honey Pecan Pie and a Spiced Pear & Maple Cake

Thanksgiving is almost here, and I’ve got two festive desserts to warm the season, plus a gloriously and glistening sticky glazed ham that promises to steal the show

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Hi Everyone,

With Thanksgiving just around the corner, I’ve got a line-up of festive recipes to make your celebrations both effortless and memorable. First up, a glistening, sticky ham glazed with a ginger beer syrup infused with warming spices, orange, and cloves. Ginger beer? It’s an absolute hack for a ham glaze—adding a subtly spicy, full-bodied sweetness that perfectly complements the smoky richness of the meat. As it roasts, the ginger beer reduces and mingles with the pan juices to create a beautifully festive glaze. Perfect as a show-stopping centrepiece or generously sliced for next-day sandwiches, it’s one of my favourite things to cook at this time of year. I made it in my air fryer oven, but you can just as easily make it in a regular oven.

For dessert, we’re turning up the heat with a Hot Honey Pecan Pie. A playful twist on a classic, it pairs buttery pecans with a touch of chilli, which enhances the rich, caramel-like sweetness of the honey.

And if you’re looking for something super quick and easy to throw together, the Spiced Pear and Maple Cake is soft, syrupy, and beautifully simple. Inspired by a recipe my gran used to make, this twist on a family classic has seen us through many happy celebrations together.

Let’s get cooking,

Jess x

Sticky Orange, Ginger & Spice Ham

A lovely glazed ham is my favourite Christmas centrepiece. My version starts with ginger beer, which I think is brilliant—while not traditional. The ham slow roasts with the ginger beer, mingling with the pan juices to create a liquor that’s spiced, subtly sweet, and perfect for glazing if you ask me. Once the rind is peeled back, the soft, melting fat is scored, then brushed with the syrupy glaze before being roasted until golden and caramelised

This ham is a festive showstopper, but the leftovers might be the best part. Thick slices tucked into a soft roll with peppery greens, a few pickles, and a spoonful of spicy mustard—or even a slick of chilli sambal—what could be better on a crisp November afternoon? Eaten snug on the sofa, it’s one of life’s greatest simple pleasures.

For our British and American readers, here’s a quick clarification: gammon is the term used in the UK for a cured but uncooked cut of pork, typically from the hind leg. Once cooked, it becomes what Brits call “ham.” In the US, ham usually refers to a cut of pork that’s been both cured and fully cooked.

If you’re in the US and can only access a cooked ham, no problem! Simply skip the initial roasting step, and instead glaze and bake it as directed, reducing the time to allow the glaze to caramelise beautifully without overcooking.

Hot Honey Pecan Pie

Pecan pie, but with a twist—a touch of chilli to amplify the honey’s sweetness and a hint of spice to keep things interesting. This isn’t the overly sweet pie you might expect. The honey lends depth and warmth, and the chilli a subtle kick that makes each bite linger just a little longer.

The filling sets beautifully, with a silky texture that nestles perfectly into the crisp, golden crust. But it’s the balance that makes this pie stand out: rich and buttery pecans, warming spices, and that unexpected whisper of heat. It’s familiar enough for purists but with enough of a twist to keep things exciting.

Perfect for a festive table or a casual gathering, this pie begs for a scoop of ice cream or a swirl of cream.

Spiced Pear & Maple Cake

It’s autumn, and the markets are brimming with pears—golden, blushed, freckled, and sweet with the season’s chill. Whether it’s the tapering Conference or the plump, buttery Comice, pears always find a place in my kitchen at this time of year. They ripen in stages, resting in bowls and cupboards, waiting to be poached, roasted, or baked into something as comforting as the season itself.

While fresh pears are wonderful and you could certainly poach some for this recipe, this cake leans into the ease of pantry staples. We’re using tinned pears for consistently soft, buttery results, and because they’re a pantry staple, you’re never more than 30 minutes from pulling this together. With a batter made from everyday ingredients and a spiced maple syrup that brings everything to life, this cake is as quick to bake as it is satisfying to eat. Perfect for a festive gathering or a cosy family lunch, and easy enough to whip up for impromptu dessert cravings, it’s a recipe so simple, it will become part of your trusted rotation.

Sticky Spiced Ginger Beer-Glazed Ham

Serves 8-10 • Time: 20 mins prep, 2-3 hours cooking, plus resting

Ingredients:

• 1.5–2kg skin-on, boneless smoked gammon joint*
For hams follow the FAQ below

• 1 orange, sliced

• 1 onion, sliced

• 10 black peppercorns

• 1 star anise

• 3 bay leaves

• 500ml non-alcoholic ginger beer
Try avoid the sugar-free variety for the best results

• 1/2 cup (100g) dark brown sugar

• Whole cloves, for studding the gammon

Method:

1. Soak the 1.5–2kg gammon joint overnight, fully submerged in cold water to remove excess brine.

2. Weigh the raw gammon joint and calculate the cooking time, allowing 30 minutes per 450g (1lb).

3. Place the gammon in a roasting tray with 1 sliced orange, 1 sliced onion, 10 black peppercorns, 1 star anise, 3 bay leaves, and 500ml ginger beer. Cover loosely with foil and roast at 155°C (310°F) if using your air fryer, OR 170°C (350°F)for the calculated time.

4. Remove the gammon from the oven and allow it to cool slightly. Pour off the cooking liquid and strain to remove solids. Transfer the liquid to a saucepan, stir in the 1/2 cup (100g) dark brown sugar, and reduce over medium heat until it thickens into a syrupy glaze.

5. Meanwhile, gently peel back the rind from the gammon, leaving the fatty layer intact. Use a sharp knife to score the fat into a diamond pattern and stud each diamond point with a clove.

6. Brush the gammon generously with the glaze and return it to the oven. Roast uncovered at 180°C (350°F) if using your air fryer, OR 190°C (375°F) for 20-30 minutes basting every 5-10 minutes with more glaze, until the fat is golden and caramelised.

7. Rest the gammon for 15 minutes, tented in foil, before slicing. Serve warm with extra glaze on the side.

For US hams: If using a precooked ham, skip the soaking and roasting steps. Instead, place the ginger beer, orange slices, onion slices, 10 black peppercorns, 1 star anise, 3 bay leaves, and 1/2 cup (100g) dark brown sugar into a pot. Bring the mixture to a boil, then reduce the heat and simmer until it thickens into a glazing consistency, reducing to approximately to 180-250ml. It should be syrupy and thick. Strain off the pieces and proceed.

Once the glaze is ready, follow the recipe from step 5.

FAQs

1. What’s the difference between gammon and ham?

Gammon is uncooked and requires cooking, while ham is already cooked and ready to eat. If using ham for this recipe (common in the US), skip the roasting stage and focus on preparing and applying the glaze before baking.

2. Can I use a ham instead of gammon?

Yes, if you’re in the US, a bone-in or boneless smoked ham (1.5-2kg) works well. Simply prepare the ginger beer glaze as described, peel back the rind of the ham, score the fat, and brush on the glaze before roasting for 20-30 minutes at 180°C (350°F).

3. Do I need to soak the gammon?

Soaking helps remove excess salt from the gammon, especially if it’s heavily brined. If your gammon is pre-soaked or labelled “mild-cure,” this step may not be necessary. Check with your butcher or packaging instructions.

4. Why do I need to score the fat?

Scoring the fat allows the glaze to seep into the gammon as it roasts, creating a beautifully caramelized and flavourful crust.

5. What type of ginger beer should I use?

Opt for a non-alcoholic, full-flavoured ginger beer for the best results. Avoid artificially sweetened varieties. A brand with a robust ginger flavour will enhance the spiced notes of the dish.

6. Can I make this recipe in advance?

Yes, you can prepare the gammon a day ahead. Cook it as directed but save the glazing step for just before serving. Reheat the gammon in the oven, brushing with glaze, until warm and caramelized.

7. How do I know when the gammon is cooked?

Gammon is fully cooked when it reaches an internal temperature of 70°C (160°F) at the thickest part. If you don’t have a thermometer, check by inserting a knife—if the juices run clear, it’s ready.

8. Can I substitute the brown sugar in the glaze?

If you don’t have brown sugar, you can use dark muscovado, light brown sugar, or even honey for a slightly different but equally delicious glaze.

9. What are some serving suggestions for this dish?

Serve the gammon as a centrepiece with roasted vegetables and potatoes, or slice it for sandwiches with mustard, pickles, and peppery greens. Leftovers are perfect for salads, soups, or breakfast hash.

10. Can I freeze leftover gammon?

Yes, leftover gammon can be frozen. Slice or shred the meat, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and use in sandwiches, soups, or salads.

Hot Honey Pecan Pie

Hot Honey Pecan Pie

A sweet and spicy twist on the classic pecan pie, this deep-dish dessert combines rich brown butter with a touch of chili warmth. Perfect for cozy gatherings or festive dinners, it’s a generously filled pie with layers of flavor. You can make your own tart shell for a single, deep pie, or opt for two shop-bought shortcrust pastry cases. If using the latter, the filling will comfortably fill both, as these cases tend to be more shallow.

Serves: 8-10

Time: 60 mins prep, 30-45 mins cooking, 2-3 hours cooling

Ingredients

Pie Dough:

• 165g all-purpose flour

• 1/4 tsp fine sea salt

• 115g cold unsalted butter, cut into 1cm cubes

• 60g ice-cold water, plus more if needed

(Alternatively, use two shop-bought shortcrust tart shells for this recipe.)

Pie Filling:

• 50g butter (5 tablespoons)

• 1/2 tsp cinnamon

• 1/4 tsp nutmeg

• 1 tsp chilli flakes

• 4 tablespoons Banhoek chili oil, or replace for 30g more butter

• 1 cup honey

• 1/3 cup light brown sugar

• 1 tbsp vanilla extract

• 5 medium eggs

• 4.5 cups/450g unsalted roasted pecan nuts, roughly chopped

• 1/3 cup/100g whole unsalted roasted pecans for topping

Method

To make the pie dough, cut the 115g cold butter into cubes and chill until firm. In a large bowl, combine 165g all-purpose flour and 1/4 tsp fine sea salt. Add the butter cubes, pressing each piece between your fingers to flatten into large flakes, and toss to coat with flour. Pour in 60g ice-cold water and gently bring the mixture together with your hands until a dough forms, being careful not to overwork it.

Lightly flour a surface and roll the dough into a rough circle. Fold it in half and then in half again to create flaky layers, then shape it into a square. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (or overnight).

On a floured surface, roll out the chilled dough to approximately 2-3mm thick, aiming for a round shape. Lightly butter a 30cm pie dish, then drape the dough into it. If the dough becomes too soft, tuck any overhang into the centre and chill again before shaping. Trim the dough, leaving a 1cm overhang around the sides of the dish.

Tuck the overhang under the outer edge for a thicker, easier-to-shape crust. Crimp or pleat the edges as desired, then prick the base with a fork and chill in the freezer for another 30 minutes. This chilling allows the dough to relax and prevents shrinkage.

Preheat the oven to 200°C (400°F). Line the dough with scrunched-up baking paper, fill with pie weights or dried beans, and bake for 15-20 minutes until the edges are light golden brown. Remove the weights and paper, then bake for an additional 2-3 minutes until the base of the pie appears dry and matte.

To make the filling, melt 50g butter in a medium pot over medium heat until it turns golden and the milk solids brown. Remove from heat and add 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1 tsp Aleppo pepper flakes, swirling to combine. Stir in 4 tablespoons of Banhoek chilli oil and transfer the mixture to a large bowl.

Add 1 cup honey, 1/3 cup light brown sugar, and 1 tbsp vanilla extract to the bowl, stirring until smooth. Crack in 5 medium eggs and whisk until the mixture is combined and smooth.

Spread 4.5 cups/450g roughly chopped pecans across the prepared crust, then pour the egg mixture over the pecans, stirring lightly to distribute. Arrange the 1/3 cup/100g whole pecans around the outer edge for a decorative ring.

Reduce the oven temperature to 180°C (350°F). Bake the pie for 30-45 minutes or until it reaches 170°F (77°C) on an instant-read thermometer, or until it jiggles very slightly when shaken.

Allow the pie to cool for 1 hour, then transfer to the fridge until set. Serve with whipped cream or ice cream if desired.

FAQs

1. Can I make the pie ahead of time?

Yes, the pie can be made a day in advance. Once baked and fully cooled, cover it with plastic wrap or foil and store it in the refrigerator. It can be served cold or gently warmed in the oven at 150°C (300°F) for 10-15 minutes before serving.

2. Can I adjust the chilli heat level?

Absolutely! For a milder spice, reduce the Aleppo pepper flakes to 1/2 tsp or omit them entirely. For a spicier kick, add an additional pinch of chilli flakes or use a spicier variety like cayenne.

3. What can I use if I don’t have Banhoek chilli oil?

If Banhoek chilli oil isn’t available, substitute it with another high-quality chilli oil or make your own by infusing olive oil with chilli flakes. Alternatively, use an additional 30g melted butter and add an extra pinch of chilli flakes to the filling.

4. Can I use fresh pecans instead of pre-packaged ones?

Yes! If you have access to fresh pecans, toast them lightly in the oven at 160°C (325°F) for 5-7 minutes to bring out their flavour before using them in the recipe.

5. How do I know when the pie is done?

The filling is set when it reaches an internal temperature of 77°C (170°F) or when it jiggles very slightly in the centre when the dish is shaken. Avoid overbaking, as this can cause the filling to become too firm.

6. Can I use a store-bought pie crust?

Yes! This recipe works perfectly with shop-bought shortcrust pastry shells. Since store-bought shells tend to be more shallow, the filling will comfortably fill two shells.

7. Can I replace thhoney ?

Honey is key to this pie’s flavour, but if unavailable, you can use golden syrup or light corn syrup as a substitute. Note that the flavour will be less rich and nuanced.

8. Can I freeze the pie?

Yes, you can freeze the baked pie. Once cooled, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. To serve, thaw overnight in the fridge and warm gently in the oven before slicing.

9. Why do I need to chill the pie crust so many times?

Chilling the dough helps the gluten relax, prevents shrinkage during baking, and ensures a flaky, tender crust.

10. What’s the best way to serve leftovers?

Leftover pie can be served chilled straight from the fridge or reheated in the oven.

Spiced Pear & Maple Cake

Spiced Pear and Maple Cake

Soft, syrupy, and beautifully spiced, this cake is perfect for festive meals, family lunches, or whenever dessert cravings strike.

Serves: 8-10 • Time: 15 mins prep, 25 mins baking

Ingredients

• 2 tins pear halves (drained, about 400g net weight)

• 120g all-purpose flour

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 2 ml fine salt

• 100g granulated sugar

• 50g unsalted butter

• 125ml milk

• 1 egg

For the Syrup

• 40ml maple syrup

• 60g unsalted butter

• 1/2 tsp ground ginger

• 1/2 tsp vanilla extract

Method

Preheat the oven to 180°C (350°F). Prepare a 23cm (9-inch) pie or baking dish by lightly greasing it.

Drain the 2 tins of pear halves, reserving the liquid for another use if desired. Arrange the pear halves, cut side down, evenly in the dish, ensuring they are spaced out and not completely covered by batter later.

In a mixing bowl, sift together 120g flour, 1 tsp baking powder, 1 tsp cinnamon, 1 tsp ground ginger, 2 ml salt, and 100g sugar.

In a small saucepan or microwave-safe bowl, melt 50g butter with 125ml milk until warm but not boiling. Whisk in 1 egg until fully combined. Pour the butter mixture into the dry ingredients and whisk until smooth.

Pour the batter evenly over the pears, allowing the pears to remain partially exposed for a decorative finish.

Bake for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean.

While the cake is baking, prepare the syrup. In a small saucepan, melt 60g butter with 40ml maple syrup, 1/2 tsp ground ginger, and 1/2 tsp vanilla extract over low heat. Stir until smooth and fragrant.

As soon as the cake comes out of the oven, gently pour the hot syrup over the top. Do not poke holes in the cake—let the syrup naturally seep into the surface.

Serve warm or at room temperature with whipped cream or ice cream if desired.

FAQs

1. Can I use fresh pears instead of tinned?

Yes, fresh pears are a fantastic option for this recipe! Peel, core, and halve your pears, then poach them gently in a light sugar syrup until just tender before arranging them in the baking dish. This adds a lovely depth of flavour but requires extra time and effort.

2. What type of pears should I use if opting for fresh?

Choose pears that hold their shape well when cooked, such as Bosc, Anjou, or Conference pears. Avoid overly ripe or soft varieties, as they may become mushy during baking.

3. Can I substitute the maple syrup in the syrup topping?

If you don’t have maple syrup, you can substitute it with honey, golden syrup, or agave syrup. Keep in mind that each substitute will slightly alter the flavour profile.

4. Can I make this cake in advance?

Yes, this cake can be made a day ahead. Once baked and topped with the syrup, allow it to cool completely, then store it in an airtight container at room temperature. Warm it gently in the oven before serving for the best texture and flavour.

5. What if I don’t have ground ginger or cinnamon?

You can use a premade mixed spice or pumpkin spice blend as a substitute. These blends usually include similar warm spices and will complement the cake perfectly.

6. Can I make this cake gluten-free?

Yes, you can replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that the blend includes xanthan gum or a similar binding agent for the best results.

7. Can I use another fruit?

This dish works well with fresh peaches or apricots and tinned apples. Adjust the baking time slightly depending on the fruit’s moisture content.

8. Do I have to use a pie dish?

No, you can use any ovenproof dish of a similar size, such as a square baking dish or a cake pan. Just ensure it’s deep enough to hold the pears and batter comfortably.

9. Can I freeze the cake?

Yes, you can freeze the cake after baking (but before adding the syrup). Wrap it tightly in cling film and foil, and freeze for up to 2 months. Defrost at room temperature, then warm it in the oven and add the syrup before serving.

10. How should I serve this cake?

This cake pairs beautifully with lightly whipped cream, a dollop of crème fraîche, or a scoop of vanilla ice cream. The creamy accompaniment balances the warm spices and syrupy sweetness perfectly.