Apple Glaze
This works with most any jelly/jam.
Taste great on both pork and poultry.
1C Apple jelly
Dijon mustard, start with 1/2t and add 1/4t increments to your liking.
Lemon juice, start with 1/2t and add 1/4t increments to your liking.
In a small sauce pan melt the apple jelly, incrementally add the Dijon mustard and lemon juice.
Bring to a fast simmer, allow to thicken while stirring often and you've your glaze.
I find 3-4 or more applications to work best, builds up a nice glaze.
Careful not to burn the glaze after application.
Beware of direct heat on a grill or 260°+ in the smoker.
I often set high sugar glazes like this in the smoker at 275°-300° without trouble, but I keep a close eye on it.
If you get several layers on and set it well, it'll have an almost hard candy crunch to it.
This works with most any jelly/jam.
Taste great on both pork and poultry.
1C Apple jelly
Dijon mustard, start with 1/2t and add 1/4t increments to your liking.
Lemon juice, start with 1/2t and add 1/4t increments to your liking.
In a small sauce pan melt the apple jelly, incrementally add the Dijon mustard and lemon juice.
Bring to a fast simmer, allow to thicken while stirring often and you've your glaze.
I find 3-4 or more applications to work best, builds up a nice glaze.
Careful not to burn the glaze after application.
Beware of direct heat on a grill or 260°+ in the smoker.
I often set high sugar glazes like this in the smoker at 275°-300° without trouble, but I keep a close eye on it.
If you get several layers on and set it well, it'll have an almost hard candy crunch to it.
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