Monday, March 24, 2014

Hasselback Salami


1 lg salami

2 c orange marmalade
1 1/2 c Dijon mustard
4 T bourbon
3 T molasses
4 T ketchup
1 T ground Cayene pepper

Preheat oven to 350° F

Slice salami on a bias into 1/8" cuts leaving about 1/4" on the bottom (or set between two chopsticks and use them to stop each cut.)

In a sauce pan, mix remaining ingredients, whisking until well blended. Allow to come to a boil, stirring constantly. Remove sauce from heat and allow to cool.

Place salami in an oven-safe casserole dish. Pour sauce over top, slowly working in between each cut. Drizzle remainder over the whole salami coating all exposed surfaces.

Bake in oven for 45 minutes, basting every 10-15 minutes with pan juices/sauce.

Decant leftover sauce into a dish to serve along with assorted crackers & cheeses.

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