Servings: 6 to 8

1/2 cup orange marmalade ½ cup orange marmalade
2 tablespoons stone-ground mustard 2 tablespoons stone-ground mustard
1 (3- to 3 1/2-lb.) corned beef brisket, fully cooked 1 (3- to 3 ½-lb.) corned beef brisket, fully cooked
Cabbage Cabbage

Stir together ½ cup orange marmalade and 2 Tbsp. stone-ground mustard.
Brush 1 (3- to 3 ½-lb.) corned beef brisket, fully cooked, with half of marmalade mixture, and place in a lightly greased jelly-roll pan.
Bake at 425° for 30 to 35 minutes or until golden brown, basting with remaining half of marmalade mixture every 10 minutes. Serve corned beef with cooked cabbage.