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Hawaiian Salami I (M, TNT)
Source: Hadassah-Wizo Kinnereth Cookbook
Serves: 15

1 2-3 lb. (kosher) salami
2 tbsp. prepared mustard
1/4 cup apricot or peach jam

Remove outside plastic casing from salami.

Score top half of salami in criss-cross fashion, about 1/2" deep.

Combine mustard and jam. Spread part of mixture over salami to glaze.

Line a loaf pan with foil, grease with no stick spray. Place salami in pan and bake at 375°F degrees for about l hour, until salami swells. Baste while baking with remaining mixture. If salami gets too brown, cover loosely with foil.

Serve on a cutting board with sharp knife, toothpicks and different mustard dips if desired.

Poster's Note: I haven't made this in ages ... but it is absolutely mouthwatering! Enjoy.

Posted by Gloria Clamen

Nutritional Info: 241 Calories (kcal); 18g Total Fat; (69% calories from fat); 13g Protein; 6g Carbohydrate; 59mg Cholesterol; 994mg Sodium