Honey Mustard Hasselback Salami

1 large salami
2 heaping tbsp honeycup mustard
1 tbsp smoked paprika ~1 tsp maple syrup (adjust according to your sweetness preferences)
Water to thin. .
Preheat oven to 400°F.
Put 1 chopstick on either side of salami to keep in place and to avoid being able to but all the way through. Thank you @busyinbrooklyn for this tip.
Slice salami into super thin rounds but don’t cut all the way through (that’s why the chopsticks are there). Place salami in a greased baking dish.
Mix together honeycup mustard, smoky paprika and maple syrup. Add water to thin so it’s easier to drizzle.
Brush onto salami, making sure to get into all the crevices.
Bake uncovered for about 45 minutes, basting every 15 minutes or so.

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