1 (4 lb.) corned beef
1 med. onion, quartered
1 stalk celery
1 carrot
2 garlic cloves, chopped
1 bay leaf
1/2 tsp. rosemary

GLAZE:

1/3 c. ketchup
2 tbsp. red wine vinegar
2 tbsp. honey
2 tbsp. mint jelly
1 tbsp. butter
1 tbsp. prepared mustard

In 5 quart pan over high heat, heat to boiling first 7 ingredients and enough hot water to cover. Reduce heat to low; cover and simmer 3 1/2 to 4 hours until meat is tender.

Preheat oven to 325 degrees. In small pan over medium high heat glaze ingredients to boiling, stirring constantly. Place meat in rack in open roasting pan. Spoon some glaze over meat and bake 20 minutes, basting occasionally until well glazed. Have used this glaze on smoked shoulder also.