Baked Salami
None
- Preparing Time: 15 minutes
- Total Time: 5 hours
- Served Person: 0
bake
main dish
appetizers
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
vegetarian
pescatarian
- 1 large soft salami (i like to use hebrew national, but it is hard to find. i have b
- 1 1/2 cups honey mustard
- 1 1/2 cups apricot or peach jam
- Carbohydrate 19.1880000162206 g
- Cholesterol 0 mg
- Fat 14.4360000122035 g
- Fiber 11.8799998383814 g
- Protein 15.7320000132991 g
- Saturated Fat 0.892800000754729 g
- Serving Size 1 1 recipe (360g)
- Sodium 4086.0000034541 mg
- Sugar 7.3080001778392 g
- Trans Fat 0.651600000550829 g
- Calories 241 calories
Preheat oven to 275. 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. (Hint: Spray the cookie sheet with non-stick baking spray for easier clean-up.) Make length-wise slits in the top of the salami about 1/2 to 1/4 inch apart. This will 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 honey mustard for dipping and crackers.
