3 - 3 1/2 lb. corned beef brisket, well trimmed
1 tbsp. whole mixed pickling spices
1 med. onion, finely chopped
1/2 c. apricot preserves
1/3 c. golden raisins
1 tbsp. lemon juice or vinegar
1/4 tsp. dry mustard or ground ginger
1/8 tsp. salt

Place brisket in Dutch oven; cover with water. Add pickling spices. Heat to boiling; reduce heat. Cover and simmer until tender, 2 1/4 to 3 1/2 hours. Cool beef in broth at room temperature 1 hour. Place beef in shallow roasting pan. Mix remaining ingredients and spread over beef. Roast uncovered in 325 degree oven until hot and glazed, about 30 minutes. Cut beef across grain into thin slices.