It seems this time of year, there’s always a reason to feed a crowd. Glazed apricot mustard salami packs a sweet and savory punch and with just three ingredients, minimal prep and do-ahead, it’s hardly even a recipe. But, the result is a crowd pleaser whatever the occasion: Easter, Passover or even a team dinner. Coming up with an appetizer for a crowd is one more thing you can cross off your to-do list.
Don’t skimp on quality: A simple recipe like this one is only as good as it’s ingredients. Start with a quality salami such as Hebrew National. Check the ingredient list on the preserves and mustard for little or no preservatives. In fact, you should be able to pronounce every ingredient (and be familiar with them too). Yes, it’s okay to stand in the grocery aisle scanning the labels; SHC does it all the time.
Cooking secret: The lengthy cooking time allows for the flavors to bake into the salami giving it an intense, caramelized flavor that everyone loves. With big family holidays around the corner, the timing could not be more perfect.
Leftovers are “best overs”: Sure it’s a showstopper right out of the oven, but glazed apricot-mustard salami is great the next day too. Dice up leftovers with scrambled eggs or keep it sliced in grilled cheese sandwiches.
- 2 pound beef salami (Hebrew National)
- 8 ounces (1 cup) apricot preserves
- 4 ounces (1/2 cup) Dijon mustard
- Preheat oven to 350 degrees. In a bowl, combine preserves and mustard. Set aside. Place salami on a cutting board and using a sharp knife make thin 1/8 -inch slices lengthwise but do not slice all the way through. Slice the salami from one end to the other, keeping it intact at the bottom (this is so your guests can easily people to pull the salami slices).
- Gently transfer salami to a rimmed baking dish. Slather apricot/mustard mixture all over making sure it goes between the slices. Bake uncovered 50 minutes until brown and sticky on top. Serve immediately.