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Hawaiian Salami II (M, TNT)
Source: "Crowning Elegance Cookbook"
Serves: 3 to 6

1 to 2 pounds salami, wrapper removed
2 cups apricot preserves
1 cup Dijon mustard

Score salami well and place into 9"x13" roasting pan.

Mix apricot preserves and mustard and pour onto salami. Refrigerate 6 to 12 hours, turning salami occasionally.

Bake covered in 350°F oven for 2 hours, basting every 30 minutes.

Remove pan from oven and let salami rest for 10 to 15 minutes. Slice salami either into slices or cubes (your choice), return pieces to the pan and let bake uncovered another 40 minutes. Salami gets browned and caramelized.

Serving ideas include serving on a bed or rice or just on a platter with toothpicks or with a ring of puff pastry filled with mustard.

Poster's Notes:
I made this dish for Purim seudah and served it as an appetizer. Everyone wanted more.

Posted by Ruth Shalem

Nutritional Info Per Serving: N/A