Twice cooked corned beef. Maraschino cherries and orange slices top a cooked corned beef brisket which is then baked and basted frequently with a sauce of maraschino cherry juice, orange juice, brown sugar and clove.

Birming 'Ham'

7 pounds corned beef, cooked
1 (10-ounce) jar maraschino cherries
1 cup firmly packed brown sugar
1/2 cup orange juice
1/2 teaspoon whole clove
1 orange, sliced

1. Place cooked corned beef in a greased baking dish. Cover and bake in a 325°F (160°C) for 30 minutes.
2. Drain maraschino cherries; reserving the juice. Combine the reserved cherry juice in a saucepan with brown sugar, orange juice and whole cloves. Bring to a boil, reduce the heat, and simmer for 5 minutes. Remove whole cloves.
3. Make diamond shaped cuts in the roast then brush with the cherry juice mixture. Secure pieces of orange and cherries on the roast with toothpicks. Brush again with the cherry mixture.
4. Cover and bake for 30 minutes, basting every 10 minutes with the remaining cherry juice mixture. Serve hot.

Makes 16 servings.