Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    bay leaf
   1      medium        onion -- sliced
   2      2 in strips   fresh orange peel -- (or 3)
   3                    whole         cloves
   1 1/2  cups          water
   3      pounds        corned beef -- (up to 4 lbs), * see
                        -- note
                        ***GLAZE***
   3      tablespoons   frozen orange juice concentrate -- thawed
   3      tablespoons   honey
   1      tablespoon    Dijon-style mustard

Preparation:

*preferably round or rump cut Combine all ingredients except corned beef and glaze in Crock-Pot. Add corned beef with fat side up. Cover and cook on Low for 10 to 12 hours or until fork tender or on High for 5 to 6 hours. Remove meat from broth. Score top of corned beef in diamond shapes. Insert additional cloves to decorate if desired. About 30 minutes before serving, place corned beef on heatproof platter. PRepare glaze and spoon over corned beef. Bake in 375 degree F. oven for 20 to 30 minutes, basting occasionally with glaze. ***Glaze*** Mix ingredients togethers until smooth and blended.