3 pounds corned beef
1 cup dark marmalade, like orange or raspberry
4 tablespoons prepared Dijon mustard
4 tablespoons brown sugar
Placed corned beef in a large pot and cover with boiling water. Bring to a boil, lower heat, cover partially and simmer as slowly as possible for about 3 hours, or until very tender when tested with a fork.
Preheat oven to 350°F.
Mix marmalade, mustard and sugar together in a small bowl.
When meat is done, remove from pot and drain. Place meat on an ovenproof serving dish and pour marmalade mixture over it, coating thoroughly.
Bake corned beef for 30 minutes, or until glaze is crisp and brown. Serve hot or at room temperature.