Combine the apricot jam and orange liqueur in a small saucepan over medium-low heat. Stir frequently for about 4 minutes, allowing the mixture to warm through and the liqueur to incorporate fully—this helps mellow the flavors and creates a more cohesive glaze. I prefer to use a medium-low temperature rather than high heat because it prevents the jam from scorching and preserves the bright apricot flavor.

Remove the pan from heat and stir in the fresh lemon juice. For a completely smooth glaze, pour the mixture through a fine-mesh strainer, pressing gently with the back of a spoon to push it through while leaving any fruit solids behind. If you prefer a slightly thicker, more textured glaze with visible fruit pieces, you can skip the straining—just let it cool slightly before using. Either way, the glaze is now ready to brush onto baked goods, ham, or roasted vegetables.