Source: Aunt Lil
adapted by http://theresalwaysthyme.blogspot.com
4 - 4 1/2 lbs. rinsed corned beef(flat cut)
1/2 cup water
1/2 cup apricot preserves (or peach)
3 tablespoons brown sugar
2 tablespoons Dijon mustard
Preheat oven to 300 degrees F.
Score the corned beef and stud with cloves. Place corned beef in the dish and add the water. Cover tightly with aluminum foil and bake for 3 or more hours until tender; drain liquid.
In a small bowl, combine remaining ingredients and spread evenly over corned beef. Bake, uncovered, for 25-30 minutes, or until corned beef is fork-tender. Slice corned beef across the grain and serve.
You can prepare the corned beef a day or so ahead and glaze it when you want to serve it.
Most of the time I don't even bother to score or use cloves. Ingredients are to taste, use as much or as little as you like.