What You Need:
1 large salami
1 jar Dijon Mustard
1 jar Grain Mustard
1 jar Red Currant Jelly (or sub with seedless grape jelly)
- Get a large salami and score it.
- Mix together in a sauce pan half jar of dijon mustard and half jar of grain mustard and then 1/4 jar or more of jelly and a few table spoons of brown sugar.If you can’t find concord jelly use a seedless grape jelly. Bring to a boil.
- Place salami on a rack in a foil-covered pan and baste the salami on all sides. Place in a 325 degree oven. Baste and turn salami every half hour for at least two hours. Salami will be nice and brown and crispy on the outside.
- Slice and quarter each slice and serve with dijon mustard and tooth picks.