Yield: 8 servings
 

•        5 lb Corned beef; cook according to packaged directions OR see my recipe

GLAZE:

•        8 oz Orange marmalade
•      1/4 c  Brown sugar (more or less)
•        2 tb Dijon mustard, to taste

   1. Cook the corned beef according to the directions on the package. This can be done a few days ahead or in the morning of the day you want to serve it.

   2. Prepare the glaze by putting all of the ingredients into a small saucepan and melt together.

   3. Slather the glaze over the corned beef and put it into a 375 degree oven for about a half hour, until warmed though. You can baste the corned beef with the remaining glaze.

   4. Slice THIN and serve with caraway cabbage...DELICIOUS!

   NOTE from Elaine:  This has become one of our favorite second day holiday meals. It can also be served as an appetizer with small rounds of rye bread.  It is delicious and a very easy company dish.