Styling and photography by Hudi Greenberger

There’s nothing like a warm slice of pastrami with mustard… They complement each other so perfectly. I know you’ll love this as much as we do.

SERVES 6–8

• 1 3-lb (1.36-kg) navel pastrami

Mustard Dipping Sauce

• ¼ cup mayonnaise
• 2 Tbsp yellow mustard
• 2 Tbsp coarse ground mustard
• 2 Tbsp honey
• ½ Tbsp lemon juice

Preheat oven to 325°F (160°C).

Place pastrami in its plastic in a baking pan and bake for 3 hours. Allow to cool completely before you remove the plastic because it’s really hot. Once cool, cut into slices.

Combine mustard dipping sauce ingredients in a small bowl or container.

Reheat pastrami on top of the Crock-Pot and serve with mustard dipping sauce.

(Originally featured in Family Table, Issue 744)