Mustard Glazed Corned Beef

1 corned beef brisket with seasoning packet (4-5 pounds)

1 whole orange

20 cloves

2 teaspoons caraway seeds

Glaze

½ cup Dijon mustard

1 teaspoon dry mustard

½ cup honey

⅓ cup sherry cooking wine

⅓ cup packed light brown sugar

1 tablespoon sesame oil

The day before: Place brisket in large pot; add seasoning. Cover with water. Stud the orange with the cloves and add with caraway seeds. Simmer covered for 31/2 to 41/2 hours or until tender, but not falling apart. Remove from water, place in baking dish, fat side up. Discard orange and water. Cover and refrigerate overnight.

Serving day: Bring brisket to room temperature, about 1 hour. Heat oven to 350 degrees.

For the glaze: Whisk Dijon and dry mustard in a small saucepan. Add honey, sherry, light brown sugar and sesame oil, simmer 5 minutes, stirring constantly. Pour glaze on brisket and bake, uncovered, for 45 minutes. Let sit 10 minutes before slicing.

Serves eight.

Cook's note: I serve this with boiled cabbage or colcannon - mashed potatoes with shredded cabbage, whipping cream, butter, leeks and onions. Soda muffins with cheddar and chives are good too, and ice cream with Baileys Irish Cream.