GLAZED CORNED BEEF
SOURCE: A Jewish Mother's Cookbook by Elaine Radis
Yield: 8 servings

5 lb Corned beef; cook according to packaged directions

GLAZE:

8 oz Orange marmalade
1/4 c Brown sugar (more or less)
2 tb Dijon mustard, to taste

Cook the corned beef according to the directions on the package. This can be done a few days ahead or in the morning of the day you want to serve it. Prepare the glaze by putting all of the ingredients into a small saucepan and melt together. Slather the glaze over the corned beef and put it into a 375 degree oven for about a half hour, until warmed though. You can baste the corned beef with the remaining glaze. Slice THIN and serve with caraway cabbage...DELICIOUS!

NOTE from Elaine: This has become one of our favorite second day holiday meals. It can also be served as an appetizer with small rounds of rye bread. It is delicious and a very easy company dish.