Mix the dry mustard powder in the Rye whiskey until smooth.
Cover with plastic wrap and let it stand for at least 12 hours or even 24.
Put the mustard and Rye mixture into a sauce pan and add the apple sauce, brown sugar, and salt to the pan.

Heat it stirring constantly because it will scorch.

Once it begins to simmer take it off the stove and place in sterilized jars.
This keeps in the refrigerator for 3-4 weeks or you can process it in jars like jam.

This is really good on grilled meats, as a dip for little smoked sausages, as a condiment on brats or burgers.
BUT, as a glaze for ham it is outrageous.