This apricot glaze has the perfect balance of tangy, sweet, and savory flavors. My 5-minute recipe makes glaze for pork, chicken, or ham!

Not only do they add a gorgeous shine and crispy exterior to any dish, but they create an intense flavor with just a few ingredients.

Most savory glazes are made by combining spices and sometimes liquor with either fruit preserves fruit juice or even the fresh fruit itself. The mixture is cooked down until it reduces and thickens.

Savory apricot glaze

I like to use this apricot glaze for roasted pork loin, but it’s just as delicious on chicken, ham and pork chops.

Or, instead of apricot glaze, make my orange glaze recipe. It has the perfect combination of sweet citrus and spices! I use to glaze a holiday ham, and it also tastes great with pulled pork sandwiches.

Cranberry glaze takes a little more work to make, but the results are worth it! Plus, it’s a great way to use up any leftover bags of holiday berries.

Ingredient notes and substitutions

Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.

• Apricot jam – Using jam instead of preserves results in a smoother glaze, which makes it easier to brush onto your meat. Feel free to use peach jam or orange marmalade instead, depending on your flavor preferences.
  
• Brown sugar – Light brown sugar works best in this recipe, so the caramelized flavor doesn’t overpower the fruit. Make sure to lightly pack the measuring cup to get the right amount.
  
• Dijon mustard – In a pinch, you can use yellow mustard if that’s all you have on hand. You may want to use a little less, though, since the flavor is more tart. Brown or honey mustard would also taste great, or find recipes online to make a quick dijon substitute with pantry staples.

Video: making apricot glaze

Just mix the glaze ingredients together and in just 5 minutes, it’s ready to use – it’s really that simple!

To see how easy the apricot glaze recipe is to make, watch the video in the recipe card at the bottom of this post.

It can help to use a metal whisk if you have one. Not only does everything combine faster, but it eliminates any lumps from the jam.

Or, if you don’t mind the extra dishes, give it a quick whirl in a blender or food processor.

Glazing pork, ham or chicken

Simply brush a layer of glaze onto your meat before roasting and baste a few times with the remainder throughout the cooking process.

If you happen to have any remaining, feel free to save it and brush more over the meat when reheating. Don’t be afraid to try this apricot glaze recipe with different types of meat! It tastes fantastic on a pork roast, but it’s also the perfect ham glaze, or even for roasted chicken and potatoes.

Recipe notes

• Adjust the recipe: This recipe makes enough to cover a large ham. If you plan on using the apricot glaze for pork roast or chicken, I would recommend cutting the measurements in half.
  
• Make ahead: While there’s really no prep time required, you could easily make this in advance if needed. Store in a sealed jar or container in the refrigerator and use within two weeks.
  
• Reduce spices: If you’re sensitive to cloves, you can reduce the amount as much as needed to suit your preference.

This post, originally published on Kevin is Cooking Nov. 9, 2020, was last updated with new content on Nov. 18, 2021.