Hasselback salami is the best form of salami
Here’s the video:
1 14 to 16 ounce salami
1/2 cup apricot jam
1/2 tbsp. hot sauce
1 tbsp. maple syrup
1 tbsp. brown sugar
Preheat oven to 400F / 200C.
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.