Hasselback salami is the best form of salami.
We love to hasselback, we even do with fruits and vegetables, but nothing is quite like salami sliced up and covered in sticky sauce.
- Cook Time
- Prep Time
- A 14 to 16 ounce salami
- ½ cup apricot jam
- ½ tablespoon hot sauce
- 1 tablespoon maple syrup
- 1 tablespoon brown sugar
- Preheat oven to 400℉ / 200℃.
Place two chopsticks on both sides of the salami (with plastic removed).
Cut thin slices about 1/8 inch wide. The chopsticks should stop the knife from cutting through the entire height of the salami.
Mix the apricot jam, hot sauce, maple syrup and brown sugar in a bowl.
Pour over salami. Make sure it gets in between the cracks.
Bake for 45 minutes or until it looks crispy enough for your taste. Every 15 minutes, remove from oven and scoop some of the sauce onto the salami. That keeps it nice and juicy.
Serve with mustard.