8 lb. corned beef
Water
2 onions, peeled and quartered
2 bay leaves
1 tsp. salt
10 whole black peppercorns
1 clove garlic
4 whole cloves
1/2 c. dark corn syrup
1 tbsp. mustard

Put corned beef in 8-quart kettle and fill with water to cover beef. Add onions, bay leaves, salt, peppercorns, garlic and cloves. Boil over high heat 5 minutes. Simmer on low for about 4 hours. Remove meat and let cool completely in refrigerator.

Put corn syrup and mustard in saucepan. Bring to a boil over medium heat and continue stirring. Simmer on low 10 minutes. Let cool. Place cooled beef on broiler rack. Brush top and sides with glaze. Broil for 10 minutes, brushing on glaze frequently. Let cool, slice and serve.