335 glaze recipes

Basic apricot glaze simmers apricot preserves with sugar and water into a clear, golden lacquer for fruit tarts, danish pastries, and croissants. Essential pastry kitchen building block in 15 minutes.

Glazed smoked ham roasted with a jalapeño jelly and cilantro finish. Foolproof holiday ham technique with temperature markers and a spicy-sweet twist on tradition.

Microwave glazed baked ham with brown sugar, dry mustard, pineapple rings, and whole cloves. A retro holiday ham done in under 30 minutes of cook time.

Lemon glaze made with egg white, powdered sugar, fresh lemon zest, and lemon juice. A smooth, glossy icing for cookies, cakes, and German-style baked goods.

Baked chicken wings glazed with cranberry sauce, honey mustard, and orange zest. Marinated overnight for deep flavor, then roasted until sticky and caramelized. Great for holiday parties.

I made this recipe yesterday so I could get rid of a bunch of leftover strawberry yogurt. I was kind of worried about how it would taste, but I was pleasantly surprised. It was really good and my husband enjoyed it as well.

Entertain those guests you're having over for dinner tonight with this delicious side dish that's really easy to make.

Simple orange glaze made with powdered sugar, fresh orange juice, and orange zest. Tinted with food coloring for a bright finish on cakes, cookies, and pastries.

Whole peeled oranges glazed in a candied citrus-zest syrup with cream of tartar, mace, and orange liqueur. A classic French dessert that chills to a glossy, fragrant finish.

Rich, deeply flavored veal stock built from roasted bones, mirepoix, tomatoes, and aromatics, simmered for up to 8 hours. A foundational kitchen staple that elevates every sauce it touches.

Honey-glazed ham steaks pan-fried and brushed with a warm honey, dry mustard, ginger, and clove glaze. Dinner on the table in 15 minutes flat.

Sweet and tangy sauce is great over these ribs! Boiling the ribs before they're baked saves time! I usually double the sauce for extra dipping!!!

Two-ingredient ham glaze: peach jam stirred with chopped candied ginger and thinned with water. Sweet, gingery shine that caramelizes into a sticky lacquer over baked ham.

Fresh figs poached in port and creme de cassis, the wine reduced to a glossy syrup, served over vanilla frozen yogurt. An elegant, low-fat dessert with deep berry and fig flavor from just a few ingredients.

Gourmet glazed figs simmered in brandy, apple cider vinegar, and cloves until plump and transparent, then stuffed with toasted almonds. Pairs with roasted meats.

Light carrot cake made with applesauce instead of oil and egg whites instead of whole eggs, studded with raisins and drizzled with a fresh orange glaze. Lower in fat but still full of flavor.