8 lb. corned beef brisket
2 med. onions, peeled and quartered
2 bay leaves
1 tsp. salt
10 whole black peppers
1 clove garlic
4 whole cloves

GLAZE:

1/2 c. dark corn syrup
1 tbsp. prepared mustard

DAY BEFORE SERVING: Put brisket in large kettle; cover with cold water. Add onions, bay leaves, salt, black peppers, garlic, and cloves. Bring to boiling. Reduce heat and simmer covered about 4 hours, or just until corned beef is fork tender. Remove corned beef from cooking liquid. Cool completely. Refrigerate covered overnight.

NEXT DAY, MAKE GLAZE: In small saucepan, combine corn syrup and mustard. Bring to boiling over medium heat, stirring constantly. Reduce heat, and simmer uncovered 10 minutes, stirring occasionally. Remove from heat and let cool.

Trim any excess fat from corned beef. Place meat on rack in broiler pan. Brush top and sides with some of the glaze. Run under broiler, 5 or 6 inches form heat, 10 minutes; brush several times with remaining glaze. Let corned beef cool. Refrigerate until ready to serve. Makes 12 servings.