Simmered, simmered then baked to a glaze, or soaked and baked, then glazed.

I would do the soaked then baked method with this size unless I had an 18 quart electric roaster to simmer in.

Soak 1/2 hour to overnight in fresh water to partially desalt (overnight would be in the refrigeterator). Place on a rack in a large roaster, cover with spices and additions and put in water to the level of the rack. Seal tightly with foil.

Bake about 8 hours at 300 in a fully preheated oven. Remove, let stand without unwrapping about 1/2 hour. Then remove, set aside, use the water to simmer your cabbage for 15-20 minutes for the good flavor. Your potatoes and carrots can be done separately and added back with the cabbage, but don't boil the cabbage to death.

If you want to glaze the corned breef before slicing, rub all over with a coating of brown sugar moistened with mustard and return to the oven at 375 for 20 minutes to set the glaze.