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Brown Sugar Baked Bologna

    1 (6 1/2-pound) all-beef bologna
    1/2 cup Dijon mustard
    1 1/2 cups golden brown sugar
    1 loaf sliced white bread
    1 jar yellow mustard

Preheat the oven to 250F. 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 and make sandwiches
on fresh white bread with yellow mustard.