Baked Salami


I found this baked salami recipe years ago. I first thought it was strange but decided to keep it anyway. I have made this many times, and it is one of the first appetizers to go! It is simple enough for football parties or nice enough for cocktail parties. Be careful when you slice the salami so that all the slices are on the same side; the salami tends to twist! Serve with crackers.

Prep Time:
10 mins
Cook Time:
1 hrs 45 mins
Total Time:
1 hrs 55 mins


  • 1 (2 pound) whole salami, casing removed

  • 1 cup brown sugar

  • 1 (16 ounce) bottle prepared barbecue sauce


  1. Preheat the oven to 325 degrees F (165 degrees C). Line a baking dish with aluminum foil.

  2. Partially slice salami into 1/4-inch-thick slices, making sure the cuts do not go all the way through. Place salami into the prepared baking dish.

  3. Bake salami for 1 hour. Drain off grease.

  4. Mix brown sugar and barbecue sauce together in a bowl, stirring until sugar is dissolved. Pour about 2 cups sauce over salami; reserve the remainder for basting.

  5. Return salami to the oven and bake for 45 minutes more, basting occasionally with reserved sauce.

  6. Serve baked salami on a platter with a knife so guests can cut their own slices.

Nutrition Facts (per serving)

209 Calories
11g Fat
17g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 209
% Daily Value *
Total Fat 11g 15%
Saturated Fat 4g 20%
Cholesterol 38mg 13%
Sodium 975mg 42%
Total Carbohydrate 17g 6%
Dietary Fiber 0g 0%
Protein 9g
Vitamin C 0mg 1%
Calcium 13mg 1%
Iron 1mg 4%
Potassium 195mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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