Glaze for Corned Beef

Three ingredients turn a plain slab of cooked corned beef into something worth slicing at the table. Currant jelly melted with prepared mustard and horseradish creates a glaze that’s sweet, sharp, and peppery all at once, caramelizing into a sticky, glossy coating in the oven.

The currant jelly does most of the work, turning from a solid into a bubbling, jam-like sauce that clings to the meat as it bakes. The mustard adds tang and the horseradish brings a sinus-clearing bite that cuts through the richness and salt of the corned beef.

Spread it on thick. The glaze reduces and concentrates as it bakes, so what looks like too much going in will be just right after 15 to 20 minutes. You want a visible, shiny lacquer on the surface, not a thin wash.

Pro Tips

• Start with fully cooked, cooled corned beef. The glaze is for finishing, not cooking. A cooled surface lets the glaze stick better than hot, steaming meat.
• Score the top of the corned beef in a crosshatch pattern before glazing. The glaze pools in the cuts and penetrates deeper into the meat.
• Broil for the last minute if you want extra caramelization. Watch it closely, as the jelly sugars burn fast.

Variations

• Use apricot preserves instead of currant jelly for a milder, fruitier glaze.
• Add a splash of bourbon to the glaze mixture for a smoky-sweet version with more depth.