HEAVENLY HELL: Hallelujah Hustle BBQ Glaze – 250ml

The festive-table hero that works all year

Hallelujah Hustle is a Cranberry & Caramelised Pink Lady Apple glaze built to turn a humble ham or roast into a showpiece. Tart orchard fruit, jammy cranberry and a sticky caramelised finish — brush it on and you get a glossy, ruby-red lacquer that photographs as good as it tastes.

The flavour

Sharp cranberry hits first, all bright and tangy, then caramelised Pink Lady apple rolls in soft and sweet to round it off. There's no heat — just a moreish sweet-tart balance that caramelises into a deep, glossy crust and cuts beautifully through rich, fatty meat.

How to use it

• Score and glaze a Christmas or Sunday ham, then bake until the surface blisters and shines.
• Brush over a pork loin or belly in the last stretch of the roast for a sweet-tart lacquer.
• Paint roast chicken or turkey late so the sugars set without burning.
• Spoon over a cheese board or serve alongside cold cuts as a sharp, fruity relish.
• Rogue move: stir a spoonful through pan juices for an instant festive gravy.

In the bottle

A thick, ruby-red glaze flecked with real fruit, glossy and pourable with proper cling. It coats the back of a spoon and sets into a jewelled lacquer under heat.

Ingredients & Dietary

Ingredients: Full ingredient statement to be confirmed from the physical label. Built around cranberry and caramelised Pink Lady apple.

Dietary: Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.

The Rub Smuggler's Verdict

Word from the docks: a fruit glaze needs a savoury anchor and a sharp sidekick. Rub your ham or pork with Hardcore Carnivore Sweet BBQ before it roasts, then paint on Hallelujah Hustle at the end for that ruby gloss. Put a spoon of Drunken Sailor Onion, Cranberry & Bourbon Relish on the board so the cold-cut leftovers get the same festive treatment.

FAQ

Is Hallelujah Hustle spicy? No — it's a sweet-tart fruit glaze with no chilli heat. Cranberry and apple lead all the way.

Is it only for Christmas? It shines on a festive ham, but it's a year-round weapon on pork, chicken and turkey any Sunday.

When do I glaze? Late in the cook — the last 20–30 minutes — so the sugars caramelise into a gloss rather than scorch.