Baked Koshet Salami

1. 1

   Preheat the oven to 375. Coat a metal or Pyrex pan with cooking spray to prevent the sauce from sticking. Peel the wrapper from the salami and set out in the morning to reach room temperature.

2. 2

   Score the salami with X's across the top on both sides. Use any design you like, just be certain to cut slightly into the top layer of the salami to let the sauce penetrate. Coat the salami generously with the sauce and place it into the pan.

3. 3

   Place the salami into the hot oven for 30 minutes. Turn the oven down to 300, and baste and turn the salami every half hour for about 2 hours. As you baste, continue to add more sauce. The key is to use your judgment: adjust the temperature if it looks it's cooking too fast or slowly.

4. 4

   The salami should be brown on top with a crust and bubbling juices coming out of the cuts you made in the top layer.

5. 5

   Serve on a bread tray. I let my guests cut their own slices. Serve with the breads and mustards.

No additional tips available.