Recipe - Baked Salami With Zippy Sauce

1 Salami; (whatever size you
want. Just make extra sauce
if it is large.)

SAUCE OF BASTING & DIPPING
2 tablespoon Apricot or peach preserves
1 tablespoon Regular yellow mustard
1 tablespoon Honey mustard
1 tablespoon Dijon mustard

Score salami, end to end, in several places to allow fat to drain while
cooking. Foil line a shallow baking dish and place salami in it. Cover with
sauce (just mix ingredients no baking) and bake in 350 oven until charred
on all sides (between 45 min. to an hour typically). Continually baste and
turn throughout cooking to ensure even charring.

Once done, cut into bitesize chunks and serve with dipping sauce (I
usually make two servings of sauce one to baste and one to dip) and
toothpicks.
Posted to JEWISHFOOD digest Volume 98 #008 by lisamontag@juno.com (Lisa
Montag) on Jan 5, 1998