Wednesday, October 26, 2011

Baked Salami

1 large Hebrew National salami
1 1/2 cups honey mustard
1 1/2 cups apricot or peach jam

Preparing the baked salami:

Preheat oven to 275 degrees F.

In a small sauce pan, over medium heat, combine mustard and jam. Stir constantly until mixture is well combines and bubbly. Place salami on wire rack on a cookie sheet. Make diagonal slits every half-inch in the top of the salami to let the fat drip out and marinade drip in during baking. Brush mustard mixture onto salami. Bake for 4-5 hours, basting every 45 minutes to an hour.

Slice and serve with crackers and mustard on the side.


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