Baked Salami Two
Transform your appetizer game with "Baked Salami Two," a show-stopping dish that combines bold smoky flavors with the perfect balance of sweet and tangy. This baked salami features a whole, unsliced sausage scored in an elegant diamond pattern and glazed with a luscious mixture of brown sugar, yellow mustard, honey, Dijon mustard, and apple cider vinegar. As it bakes, the glaze caramelizes beautifully, creating a rich, sticky coating that seeps into every crevice for incredible flavor. With just 10 minutes of prep and an hour in the oven, this easy-to-make recipe is perfect for entertaining. Serve it warm as a centerpiece appetizer or pair it with crusty bread and additional mustard for a crowd-pleasing dish that's sure to impress.
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Recipe Information
Ingredients
- 1 pound salami (unsliced, whole)
- 0.5 cup brown sugar
- 3 tablespoons yellow mustard
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
Instructions
Preheat your oven to 375°F (190°C).
Place the whole salami on a cutting board and, using a sharp knife, make diagonal cuts about 1/4 inch deep across the top of the salami. Turn it 90 degrees and make similar cuts, creating a diamond pattern.
In a mixing bowl, combine the brown sugar, yellow mustard, honey, dijon mustard, and apple cider vinegar. Mix well to create a smooth glaze.
Place the prepared salami on a foil-lined baking sheet, ensuring that the foil edges are turned up to catch any glaze drippings.
Generously brush the glaze over the entire salami, making sure to get it into the cuts to ensure maximum flavor absorption.
Bake the salami in the preheated oven for 40 minutes, basting with the glaze every 10-15 minutes.
Increase the oven temperature to 425°F (220°C) for the final 10 minutes to caramelize the glaze, keeping an eye on it to prevent burning.
Remove the baked salami from the oven and let it rest for 5 minutes before slicing into thin rounds.
Serve warm as an appetizer or alongside crusty bread and mustard for a complete dish.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 8937 mg | 389% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 107.0 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1362 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
