3 lb. corned beef
1 bay leaf
1/4 c. apple juice
2 tsp. prepared mustard
1 clove garlic
4 peppercorns
1/3 c. brown sugar

Place corned beef in a large saucepan and cover with cold water. Add garlic, bay leaf and peppercorns. Cover and bring to a boil. Reduce heat and simmer about 3 hours or until tender. Remove corned beef from liquid and place fat side up on a rack in a roasting pan. Score the fat in diamond pattern.

Prepare the glaze by combining apple juice, brown sugar and mustard in a small saucepan. Stir over low heat until well blended and slightly thickened. Pour over meat. Roast in 400 degree oven 30 minutes, basting every 10 minutes to glaze. 4-6 servings.