|2||Tablespoon(T)||stone ground mustard|
Stir together the orange marmalade and the stone ground mustard. Brush the corned beef brisket, fully cooked, with half of marmalade mixture, and place in a lightly greased jelly roll pan. Bake at 425 degrees F 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.