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Jazzy Hog Glaze Recipe

competition chicken
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3.94 from 65 votes
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A sweet spicy glaze that will jazz up your barbecue similar to the style of sauce favored by competiton cooks across the nation.
Course:
Sauces and Condiments
Cuisine:
American
difficulty scale

Makes:

Servings: 1 quart

Takes:

Prep Time: 25 minutes

Ingredients

US Customary - Metric
  • 2 cups dark brown sugar
  • 1 cup corn syrup
  • 3/4 cups ketchup
  • 3/4 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons tamarind paste
  • 1 tablespoon garlic powder
  • 2 teaspoons ground black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons American chili powder
  • 2 teaspoons ground ginger
  • 2 teaspoons paprika
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon mustard seed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 teaspoons Morton Kosher Salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cumin
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Mix together all the ingredients in a saucepan with a whisk.
  • Heat. Warm the ingredients over a medium low heat. Don't let it come to a hard boil, just a few occasional light bubbles. Cook for 15 to 30 minutes. Then pour into a very clean bottle.
  • Serve. Use the sauce as you would any barbecue sauce or refrigerate until ready to use.