(adapted from Nonni’s recipe)
Ingredients:
1 soft salami log (Hebrew National if possible)
¼ cup honey mustard, plus additional for serving
½ cup apricot preserves
Directions:
Mix the apricot preserves and honey mustard together in a bowl. Score the salami multiple times. Put the salami on an aluminum foil lined baking sheet and using your hands, rub the mustard/preserve mixture into the meat and in between all the slices. Bake in a 375 degree oven for about 1 hour until the outer skin of the salami is slightly browned or blackened, taking the salami out every 20 minutes or so to rub more of the mustard/preserve mixture as well as the drippings in the baking dish onto the salami. Allow the salami to cool down for about 5 minutes and then cut into slices or cubes and serve with a side of honey mustard.
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