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1
Coat an ovenproof baking dish with vegetable spray.
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2
Rinse corned beef under cold running water and pat dry with paper towels.
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3
Place corned beef in a large heavy pot.
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4
Add cold water to cover; add orange slices, onion, celery, garlic, dill seeds, rosemary, cloves, bay leaf, and cinnamon; add cold water to cover.
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5
Stir until spices are evenly distributed.
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6
Cover pot and bring to a simmer over medium heat; do not boil.
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7
Simmer, covered, stirring occasionally, until a fork penetrates meat easily, about 3-4 hours (about 1 hour per pound of meat).
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8
Remove corned beef from pot and place, fatty side up, on prepared baking dish; set aside.
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9
Make the glaze: add maple syrup, mustard, and pepper in a saucepan; whisk to combine.
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10
Cook over medium heat, stirring with a wooden spoon, until glaze comes to a boil.
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11
Decrease heat and continue stirring until glaze reduced and thickens, approximately 3 minutes.
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12
Preheat the oven to 375.
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13
Brush half the glaze over corned beef; bake 8 minutes.
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14
Turn corned beef fatty side down, brush with remaining glaze, and return to oven to bake 8 minutes.
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15
Remove to a serving platter and allow to rest 10 minutes before slicing.
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16
Cut against the grain to prevent the slices from falling apart.
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17
Cover leftovers with plastic wrap and store in the refrigerator.
