For the glaze:
1 cup dark brown sugar
1 tablespoon Dijon mustard
1/4 c dark molasses
1/4 c Irish Whiskey
Place the corned beef along with the juices and spices in a large stockpot and cover with at least 3 inches of water. Bring to a boil, cover and reduce heat to a simmer and cook for about 2 1⁄2-3 hours, or until the corned beef is fork tender. (For slow-cooker; put corned beef, juices and spices in slow-cooker and cook on low for 6-8 hours. Finish with glaze per instructions.) While the corned beef is cooking, prepare the glaze. In a medium bowl, mix together the brown sugar and the mustard. Stir in the molasses and whiskey until smooth. Set aside. When the corned beef is cooked, remove from the pot and place in a baking pan along with 1 cup of the cooking water; tent with foil to keep warm. Preheat the oven to 375 degrees. Brush the corned beef liberally with the glaze, cook uncovered in oven for 5 minutes, repeat the glazing process a total 3 times, for a total of 15 minutes glazing time.