This recipe will be the hero of your appetizer table. The intensity of the mustard, the sweetness of the jam and the salty goodness of the salami create a tantalizing treat for your taste buds. If you’re serving this for a larger crowd, I suggest making two salamis. You’ll see how fast they go! Let the record show that I almost single-handedly devoured this ambrosial concoction the first time I had it at a friend’s house. She intervened—perhaps in fear that I would lick the plate clean—and kindly shared this legendary recipe with me.
If you’ve never bought a whole salami before, don’t fret. They are available in every major grocery store; just ask someone in the deli department to help you find them.
Best Baked Salami
Prep time
Cook time
Total time
Author: Momma Chef
Serves: 10 for appetizer
Ingredients
- whole salami – 2 lbs.
- 8 oz jar Grey Poupon mustard (gluten-free variety can be used)
- 12 oz bottle of apricot jam
Instructions
- Preheat oven to 300 degrees.
- Partially slice the salami into ¼-inch thick slices, making sure the cuts do not go all the way through.
- Place the salami into a baking dish or aluminum pan
- In a separate bowl, mix jam and mustard and spread ¼ cup of the mixture over the scored salami. Save the rest of the mixture to serve on the side as dipping sauce.
- Bake salami for 45 minutes.
Tips:
- When finished, I like to cut the salami into small squares and serve with toothpicks as an appetizer.
- This can be made the day before and reheated at 300 degrees for 15 minutes.
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Should the salami be covered when in the oven?
Hi Bonnie,
You do not cover the salami. Happy Cooking!
Momma Chef
That sounds like the perfect appetizer for Christmas! Sounds delicious!
I would love this! I am all about salami. I don’t think I tried it baked before!
Thanks for sharing never thought about baking before
This is the first time I have heard about baked salami. Definitely trying this one soon.
This sounds wonderful and would go great on a appetizer table
YUMMY. I MAKE THIS ALL THE TIME!
Hi Marla- thanks for the note! We make it all the time also (maybe too much… if that’s possible)! Karen
I’ve been making this for years and find it best to slice the salami into bite-size pieces at the outset. This makes it easier to coat everything completely with the sauce.