2000s Recipes + Menus

Miriam Reichl’s Corned Beef Ham

FROM TENDER AT THE BONE BY RUTH REICHL
April 2009
  • 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.
  • Serves 6.
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