Drunken Hasselback Salami

Mains

Ingredients

• 1 medium Romanian dried salami

For the sauce:

• 1 shot whisky or bourbon
• 1 cup apricot jam
• 1 tsp Dijon mustard
• ¼ cup BBQ sauce (ideally Sweet Baby Ray's)
• ¼ cup duck sauce
• Drizzle of hot honey
• +Stebs gives permission to improvise

Method

1. Preheat the oven to 180°C.
2. Put all the sauce ingredients in a saucepan and bring to a simmer over medium-low heat.
3. Carefully thinly slice the salami along its length, being careful not to cut all the way through to achieve a hasselback cut.
4. Reserve some sauce for basting and dipping, and pour the rest over the salami.
5. Bake for about 45 minutes, basting every 15 minutes.