Salami

Ingredients

• 2 lb. kosher salami, whole
• 4 tbsp. (¼ c.) French's yellow mustard
• 4 tbsp. (¼ c.) Grey Poupon dijon mustard
• 4 tbsp. (¼ c.) Honeycup mustard
• 4 tbsp. (¼ c.) apricot preserves (or peach preserves or even orange marmalade)

Directions

1. 20 minutes before cooking, remove the salami from the refrigerator.
2. In a bowl or a 2-cup mixing cup, mix the three mustards and the preserves.
3. Remove the salami from all its packaging.
4. Score the salami deeply and place it on a perforated pan.
5. Pour about half the mustard mixture onto the salami.
6. Bake the salami for one hour at 350F, basting occasionally with the reserve sauce.

Service

For service, put the salami on a platter with a sharp knife and put the remaining mustard sauce in a bowl alongside the salami. Guests can cut their own pieces off the salami and sauce to taste.

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