Baked Salami

Lisa Kotler
by Lisa Kotler
6 servings
55 min

I keep a Chicago 58 salami in my deli drawer all the time and a jar of apricot jam just so I can whip up a quick and easy appetizer for my family or guests. This is a classic recipe that is tried, true, and always a fan favourite. If you keep some simple ingredients in your pantry, you will never be scrambling to create a quick appetizer. Serve the baked salami on a cutting board with a large knife to cut off chunks, with an assortment of mustards, ketchup, and pickles. This dish is also a great addition to a bbq or family picnic because it can be made in advance, reheated on a bbq or even served at room temperature. The best part is the char on the outside.

Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
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  • 1 2lb salami
  • 3/4 cup apricot jelly
  • 1/3 cup dijon or yellow mustard

Pre-heat oven to 375 degrees
Add foil to a loaf pan and spray with cooking spray
Mix together the jelly and mustard in a bowl
Cut crosshatch slits into one side of the salami, being careful not to cut all the way through the salami
Baste the salami with the jelly mustard mixture
Place the salami in the loaf pan with the cut side up
Bake for 40-45 minutes, checking every 15 minutes and basting with the jelly/mustard mixture.
The salami will expand and brown while cooking
Remove from the oven and serve with different mustards, ketchup, on a cutting board with a large knife. Enjoy
Lisa Kotler
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