- 1 all-beef bologna, about 6 1/2 pounds
- 1/2 cup Dijon mustard
- 1 1/2 cups golden brown sugar
- 1 loaf sliced white bread
- 1 jar yellow mustard
Preheat oven to 250°F. Line a large roasting pan with foil to cover well.
Using a small, sharp knife, score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design.
Place the bologna, cut-side down, in the foil-lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well.
Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning.
Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4- to 1/2-inch thick. Make sandwiches on fresh white bread with yellow mustard...just the way Emeril likes it!