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Baked Salami Recipe: 5 Tricks for Crispy, No-Fail Results
Aldrick winters

Baked Salami Recipe (Hasselback Style Party Appetizer)

This baked salami recipe is a sweet, salty, and savory oven-baked appetizer made with whole salami and a simple glaze. It develops crispy caramelized edges while staying juicy inside. Perfect for football parties, holidays, and large gatherings where you need an easy crowd-pleasing dish.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 14
Course: Appetizers
Cuisine: American, Jewish-Inspired Party Food
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 2 lb whole beef salami Hebrew National or similar
  • 1 cup apricot preserves
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon prepared barbecue sauce optional for smokier flavor
  • 1 tablespoon water to loosen glaze if needed
  • as needed – crackers or rye bread for serving
  • as needed – toothpicks for serving

Equipment

  • Sharp serrated knife
  • Baking dish or foil-lined baking sheet
  • Mixing bowl
  • Pastry brush
  • Aluminum foil

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking dish with foil. This helps prevent sticking and makes cleanup easier.
  2. Remove casing from the salami and place it on a cutting board. Make shallow ¼-inch slices across the top, stopping about ¾ deep so it stays connected.
  3. Place scored salami into the prepared baking dish. Gently fan the slices so glaze can seep inside.
  4. In a bowl, mix apricot preserves, Dijon mustard, brown sugar, and barbecue sauce until smooth and glossy.
  5. Brush half the glaze generously over and between the salami slices. Make sure it fully coats the surface for caramelization.
  6. Bake for 30–35 minutes until edges begin to curl and glaze becomes bubbly. You will see rendered fat in the pan.
  7. Brush remaining glaze over the top and return to oven for 10–15 minutes. The surface should darken slightly and look sticky.
  8. Optional: Broil for 1–2 minutes for extra crisp edges, watching closely to prevent burning.
  9. Rest for 5 minutes before slicing into bite-sized pieces. Serve warm with crackers or toothpicks.

Notes

  • Do not cut fully through the salami or it will fall apart during baking.
  • Basting halfway through helps build a glossy, caramelized crust.
  • Let it rest briefly before slicing so juices redistribute and texture firms up.