In a large shallow pan, mix together brown sugar, oil, salt, mustard, and raspberry preserves.

Place drumsticks in the marinade and mix to coat. Marinate for at least one to two hours in the refrigerator.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a muffin pan with paper liners.

Pour some panko crumbs into a large, shallow dish.

Dip a slice of pastrami into the marinade in the pan and wrap around the meat of the drumstick. You should be able to wrap it around at least one and a half times. (Don’t worry if the pastrami stands away from chicken at the top of the lolly. It will mold to the meat as it bakes.)

Roll the wrapped drumstick in panko crumbs and place lollipop-side down in a muffin cup. Repeat with remaining drumsticks.

Cover pans loosely with foil. Bake for one and a half hours and remove foil from pans. Bake an additional 15 minutes to crisp up crumbs, if desired.

Working with one drumstick at a time, cut around the bone close to the knobby end of the drumstick. Cut through the meat tendons and sinews and press the meat down firmly to form a lollipop. Pull the skin and cartilage off the knobby end of the drumstick and clean with a knife or kitchen scissors. Reserve the marinade.