“Of important note: Aunt Jemima-type syrup is preferable because, for some reason, it just works better! I’ve tried to use fancy, real maple syrup and it’s just never the same. This is one family recipe that needs no changing or fancyfying; it’s perfect just as is.”
Make three diagonal slits on two sides of each of the salami. Place the salami in a small baking dish and cover with the syrup. Marinate in the fridge overnight, making sure you turn the salami a few times.
Preheat the oven to 350°F.