5 to 6 lb. corned beef
10 peppercorns
2 bay leaves
1 lg. onion
2 tsp. sugar

Whole cloves
3/4 c. brown sugar
3/4 tsp. dry mustard
1 1/2 c. orange juice

Place corned beef in Dutch oven and cover with water. Add peppercorns, bay leaves, onion and sugar. Cook until tender. Mix brown sugar, dry mustard and orange juice in saucepan and bring to a boil. Remove fat from corned beef and stud one side with whole cloves. Pour glaze over and baste frequently. Bake 45 minutes.