Sweet Glazes

• Brown sugar, honey, molasses and maple syrup are traditional ingredients for a sweet glaze, but jams, jellies and preserves add more than just sugar -- they also add more complex flavors. Apricot jam, marmalade and applesauce pair well with pork. You can simply thin the sweet ingredient with a little water to make it easier to brush onto the meat and use it as-is, or with added herbs and spices. Temper the sweetness with a touch of vinegar or unsweetened orange or apple juice, or add an elegant touch with a splash of Grand Marnier or Cointreau.

Spicy Glazes

• Spicy glazes bring the cuisine of the American Southwest, the Caribbean or Latin America to the table. Make a base for your seasonings with tomato paste and mango or pineapple juice, then add the heat with diced peppers and garlic. Thin jalapeno pepper jelly with water or juice for spicy, but not fiery, flavors. To really kick up the flavor, buy prepared sauce made from piri-piri, also known as African bird’s eye pepper, or Jamaican jerk, a combination of scotch bonnet peppers and herbs. Gently cook the sauce down to a consistency that very slowly drips from your basting brush or a spoon.

Savory Glazes

• Herbs and spices are the stars of savory glazes. Start with a base of wine, beer, balsamic vinegar or cider and add fresh herbs like sage, thyme or rosemary. Bourbon and rum add their distinct flavors, smoky or caramel-like, but don’t add them to a wine or beer base. Fresh berries cooked over gentle heat until they release their juices add a fresh flavor. A smooth mustard like Dijon adds a winey, earthy piquancy. Once you choose the flavor, cook the sauce down to the desired consistency, if necessary.

Asian Flavors

• Asian glazes frequently combine sweet and sour, or spicy, elements and are widely available at most supermarkets. Think prepared hoisin, duck sauce, sweet and sour sauce or oyster sauce. Each can be used alone as a glaze, but they also benefit from the addition of garlic, herbs and spices. Grind peanuts or use peanut butter and add coconut milk, soy sauce, garlic and spices for satay, a sauce used in Indonesia. Grated or finely chopped ginger adds subtle heat. Miso, fermented soybean paste, mixed with sake and sugar, makes a salty and sweet glaze.