Baked Salami

Ingredients:

1 soft salami (Hebrew National makes a great one)

1 cup apricot preserves

1/2 cup honey Dijon mustard (you can also use a spicey honey mustard)

1 TBSP brown sugar

Preheat oven to 375 degrees

1.  In a bowl mix apricot preserves, mustard, and brown sugar until well combined. (You may not use all of the mixture and any extra you can serve as dipping sauce)

2.  Cut slices in salami but make sure not to slice all the way through.  Leave it intact enought so that it holds together at the bottom. Place salami on a baking tray lined with foil. Spread apricot and honey mixture over salami.  Using your hands, make sure to spread the mixture in between the slices. Once the salami is well coated place it in oven and bake for 30 minutes.  After 30 minutes spread more of the apricot and mustard mixture over salami and return to oven for another 30 minutes.  (The salami will bake for a total of 1 hour or until salami starts to carmalize and turns browned or blackened.)

3.  Let cool for about 5 minutes and then cut the slices off.  Serve along side any remaining apricot and mustard mixture or with just mustard.