A tasty substitute for the same old barbecue sauce. Use on roasts or chops. When glazing ribs, baste the last 30 minutes of cooking time to avoid burning.

1 cup honey
1/2 cup Dijon-style mustard
1/2 cup stone-ground mustard
Salt and pepper, to taste

1. Combine all ingredients in a medium bowl.

Makes about 1 3/4 cups.

Nutrition Facts Per Serving (1/4 cup)
Calories 200 calories
Protein 2 grams
Fat 2 grams
Sodium 710 milligrams
Cholesterol 0 milligrams
Saturated Fat 0 grams
Carbohydrates 46 grams

Sweet Cherry and Pepper Glaze

1 (16-ounce) can sweet cherries in syrup
2 yellow bell peppers, seeded and chopped
1/4 cup granulated sugar
2 tablespoons cornstarch

1. Drain canned cherries, reserving the syrup. Chop the cherries into small pieces and combine with chopped yellow bell peppers; set aside.
2. In a medium saucepan, combine sugar and cornstarch; mix well. Add enough water to the reserved cherry syrup to make 1 cup; gradually stir the cherry syrup into the sugar mixture. Cook, stirring, over medium heat until thickened and bubbly. Add the cherry-pepper mixture, reduce the heat, and simmer for 5 minutes.

Makes 8 servings.

Spicy Fruit Glaze

1/2 cup apricot jam
1/2 cup pineapple chunks, crushed
2 teaspoons prepared horseradish
1 tablespoon prepared brown mustard

1. In a small bowl, combine apricot jam, crushed pineapple chunks, horseradish and prepared brown mustard. Mix well. Use as glaze over meats

Makes 1 cup.

Apple 'N Honey Glaze

Sweeten just about any meat dish with this simple apple glaze. This is easy elegance for a baked ham or try it on grilled chicken breasts.

1 cup applesauce
1/3 cup honey
1/4 cup firmly packed brown sugar
2 teaspoons dry mustard
1 teaspoon ground cardamom
1 teaspoon ground coriander

1. Combine applesauce, honey, brown sugar, dry mustard, cardamom and coriander; stir well.
2. Spoon over ham or other meat during last 30 minutes of cooking.

Makes about 1 1/2 cups.

Basic Citrus Glaze

Pineapple and orange give this glaze its tropical flavor with a hint of spice from the cloves.

1/3 cup pineapple jam
3 tablespoons frozen concentrated orange juice
1/4 teaspoon ground cloves

1. Combine pineapple jam, orange juice concentrate and cloves in a small bowl.
2. Spoon over ham 30 minutes before the end of baking time. (This glaze would be good on tofu or broccoli as well.)

Makes about 1/2 cup of glaze.

Cherry Glaze

A quick glaze to prepare during busy holiday times, sweet cherry is great with ham or any pork cut.

1 cup cherry jam
1 cup honey

1. Combine cherry jam and honey; stir well.
2. Spoon over ham or pork loin during the last 30 minutes of cooking.

Makes about 2 cups.

Lemon Glaze Sauce

2 tablespoons whole cloves
1/2 cup firmly packed brown sugar
2 tablespoons cornstarch
1 1/4 cups water
1/2 cup raisins
3 tablespoons lemon juice
1 tablespoon prepared brown mustard
1/4 teaspoon ground cinnamon

1. In a saucepan, stir together whole cloves, brown sugar, cornstarch, water, raisins, lemon juice, prepared brown mustard, and cinnamon. Bring to a boil and cook until thickened. Strain, remove whole cloves, and reserve.
2. When baking ham: Remove the ham from the oven 30 minutes before the end of the baking time. Score the ham and stud with the reserved whole cloves. Spoon 1/3 of the glaze on top and the remaining glaze at 10 minute intervals.

Makes about 2 cups.

Enough sweet to balance the vinegar. Tasty as a glaze for pork chops on the grill.

1/2 cup maple syrup
3 tablespoons balsamic vinegar
1 teaspoon juniper berries
1 teaspoon ground black pepper

1. In a small bowl, stir together all ingredients.

Makes 3/4 cup

Mango-Ginger Glaze

Heat oven to 300 degrees F.   Unwrap ham and place in a large roasting pan lined with heavy-duty foil.   If desired, use sharp knife to score surface of ham into diamond shapes.   Chop or mince garlic and ginger until fine.   Add remaining ingredients; mix until smooth.   Pour about 1/2 of mixture evenly over top of ham (glaze will melt and spread as it cooks).   Bake 1 hour.   Spread remaining glaze mixture on top of ham.   Continue to bake until internal temperature of ham reaches 140 degrees F, about 1-1/2 hours.   Transfer to carving board; let stand at least 5 minutes before carving into slices.  

Makes 24 servings