Wash the corned beef and place in a large boiler or slow cooker. Cover with cold water.
Add spice, celery, onion, and carrot.
Bring to the boil, cover, and simmer for about 3 hours or until tender.
Cool the beef in the broth.
Drain and reserve the broth - you can use it to make soup later!
Place the meat in a shallow baking dish, Score the fat layer and stud with cloves.
Mix the honey and mustard together and pat it onto the top and sides of the beef.
Pour orange juice and water into the baking dish.
Bake the meat in a slow oven (150-160C) for 45 minutes, basting frequently with the juices in the pan.
Add more honey to the meat after 30 mins.
Serve hot with vegetables or cold with salad.