Place corned beef in a large saucepan and cover with cold water. Add garlic, bay leaf, and peppercorns. Cover and bring to a boil. Reduce heat and simmer about 3 hours or until tender.

 

Remove corned beef from liquid and place fat-side up on a rack in a roasting pan. Score the fat in a diamond pattern.

 

Prepare the glaze by combining apple juice, brown sugar and mustard in a small saucepan. Stir over low heat until well blended and slightly thickened.

 

Pour glaze over meat. Roast in a preheated 400 degree F oven for 30 minutes, basting every 10 minutes to glaze.