1kosher salami14-16 ounces, my favorite brand is Hebrew National
1/2cuporange or apricot marmalade or jam
1/2tablespoonhot sauceFranks Red Hot, Tabasco, Sriracha, etc
mustardfor serving, your favorite brand
Instructions
Preheat oven to 400 degrees on Bake.
Mix marmalade with hot sauce until combined. Set aside.
Thinly slice salami into rounds using chopsticks on either side to stop the knife from cutting all the way through.
Place hasselbacked salami in a pyrex baking dish.
Brush sauce over salami.
As salami cooks, occasionally baste using a sauce brush; trying to get sauce in between the slices. Salami will begin to curl 20 minutes into baking.
Bake salami for 35-45 minutes, until salami edges are browned and salami has curved into a semi-circle.
Transfer to a platter and serve with mustard if desired.
Notes
If you don't follow a gluten free diet, this would be delicious with rye bread slices.If you can't find the Hebrew National brand of salami (which I couldn't), make sure the salami brand is gluten free.If you would like the sauce to be sweeter, add 1 tablespoon of maple syrup or brown sugar.