Baked Salami

1. 1

   Slice salami about 1/8 to 1/4 inch thick (your preference), but not all the way through.

2. 2

   Leave it intact enough at the bottom so it will hold together.

3. 3

   Top with the Marmalade and Dijon mustard.

4. 4

   Enough to cover the whole top of the salami.

5. 5

   Wrap in foil and bake in a slow oven for 4 hours.

6. 6

   Once plated, cut through the salami leaving sandwich size pieces but the presentation should still look like a whole salami.

* Per serving · 4 servings · Values may vary.

No additional tips available.