Total Time
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!

Ingredients Nutrition


  1. Score bologna with cross cuts.
  2. Baste with glaze made with next 3 ingredients.
  3. Bake at 325F for 1 hour in covered casserole.
  4. Baste at least once more and when done to your liking.


Most Helpful

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! April 10, 2005

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!

Linda B August 08, 2004

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