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The Friday Find: Rachel Zoe’s Baked Salami Recipe

March 8, 2013

Rachel Zoe Baked Salami

Somehow, although perhaps unsurprisingly, Rachel Zoe’s Baked Salami recipe has become (by far) our most popular (MAYJOR) post here on Deux Maisons. Granted we didn’t get the recipe from Rachel herself, but we did some internet sleuthing and managed to come up with what we think is a great baked salami. In honor of the new season of the Rachel Zoe Project, we think it’s time to repost! We die, because this salami is everything.

RZ Baked Salami
Rachel Zoe’s Family Recipe adapted from Epicurious
1 large or 2 small soft salamis (We used 2 Hebrew National Salamis that were about 6″ each)
1/2  cup sweet & spicy mustard (there are lots of brands and variations of honey mustard, but we liked some heat in ours)
3/4 cup apricot or  peach jam (we used jalapeno peach)
Preheat oven to 350˙
In a small bowl, combine mustard and jam. Place salami in a baking dish. (Hint: Spray  with non-stick spray for easier clean-up.) Make multiple  slits in the top of the  salami, cutting about 3/4 of the way through. We made lots so that the slices would be narrow. This will let the fat drip out and the marinade drip in during baking. Brush  mustard mixture onto salami, making sure to get some in between the slices. Bake for 1.5 hours, basting every 30 minutes with sauce that has dripped down into the baking dish.
Slice and serve warm, crackers optional.
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