I used this glaze this weekend on grilled Windsor (smoked) pork chops. It was a hit! From the Pillsbury Classic Cookbooks, July 1991. #125, pg. 88.

Honey-Mustard Rib Glaze
1 cup honey
1 cup vinegar
2/3 cup Dijon mustard
1/2 cup chopped onion
2 garlic cloves, minced
2 teaspoons celery salt
1 teasponn paprika

In medium saucepan, combine all ingredients. Bring to a boil, stirring until well blended. use as a glaze for gilled meats. Yield 2 1/3 cups.