Baked Salami

Name: How to Make Baked Salami: A Simple and Tasty Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 1 2lb salami; 3/4 cup apricot jelly; 1/3 cup dijon or yellow mustard

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.

Baked Salami

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Recipe details

Yield 6 servings
Time spent: Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min

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Instructions

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

Comments

Nig28872451 on Apr 01, 2022

Can you use summer sausage instead?

24 Reply
- See 1 previous
- Lisa Kotler on Apr 02, 2022
  
  What is that??? I suppose it would work too.
  
  1
- Iammacha on Apr 02, 2023
  
  I would think that would work. I think summer sausage has less fat content than salami so I would watch it so it doesn’t dry out or burn.
  
  Like
Hco28005463 on Apr 01, 2022

Could U use a different jelly?

2 Reply
- Lisa Kotler on Apr 02, 2022
  
  Try peach jelly or fig could be good.
  
  1