Prep 5 mins
Cook 45 mins
Got this from my New Orleans recipe group. I loved it sliced on sammiches with onion. Careful not to burn. Servings and cooking time are dependent on the size of your hunk of bologna. Thanks Rebekah!
- Score bologna with cross cuts.
- Baste with glaze made with next 3 ingredients.
- Bake at 325F for 1 hour in covered casserole.
- Baste at least once more and when done to your liking.
Well---it still tasted like bologna! I used the German brand, my DH's comment was-well the sauce was good, and our DS's said the 'ham' tasted funny. This is no fault of you riffraff, I just felt like cooking something different and it's name grabbed my attention. Thanks for posting!
Yummy! This raises the old bologna sandwich to new heights. I cooked about a 1/2 pound chunk of the bologna for exactly 1 hour. I basted before I put it in the oven and then every 20 minutes. It was done perfectly. I did have waaaaaay too much glaze so next time I will cut this back by at least half. DH gobbled this up! Thanks riffraff!