Wednesday, October 26, 2011

Baked Salami, Another Way

1 Hebrew National salami
1/2 jar orange marmalade
1/2 jar apricot preserves
2 T honey dijon mustard

Preparing the baked salami:
Make diagonal cuts every 1/4 to 1/2-inch without cutting through the salami. Cover the salami and down into the cuts with a mixture of the mustard and preserves and marmalade. Bake at 350 degrees F for about an hour. The top of the salami should be caramelized.


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