2000s Recipes + Menus
Miriam Reichl’s Corned Beef Ham
- 4 pounds whole corned beef
- 5 bay leaves
- 1 onion, chopped
- 1 tablespoon prepared mustard
- 1/4 cup brown sugar
- Whole cloves
- 1 can (1 pound 15 ounces) spiced peaches
Cover corned beef with water in a large pot. Add bay leaves and onion. Cook over medium heat about 3 hours, until meat is very tender.
While meat is cooking, mix mustard and brown sugar.
Preheat oven to 325°.
Take meat from water and remove all visible fat. Insert cloves into meat as if it were ham. Cover the meat with the mustard mixture and bake 1 hour, basting frequently with the peach syrup.
Surround meat with spiced peaches and serve.