Corn Beef and Cabbage

Place corned beef in a large pot and cover with water. Bring to a boil, lower heat, cover partially and simmer slowly for 3 hours or until tender when tested with a fork. Preheat oven to 350F. Mix marmalade, mustard and sugar together in a small bowl. When corned beef is cooked, remove from pot and drain. Place beef in oven-proof dish and pour marmalade mixture over coating throughly. Bake for 30 minutes or until glaze is crisp and brown. Remove from pot, reserve cooking water. Cut cabbage into 4 to 6 wedges and boil in the corned beef stock for about 20 minutes or until tender. Reheat corned beef if needed and serve with mustard.