Yep SR, I regularly do corned horse in the CO, here's my method :
I rub brown sugar all over the piece of meat and put it on a trivet. This sits above the water into which I've put a good glug of vinegar and some bay leaves or whatever you fancy.  Cook it normally with top and bottom heat and keep an eye on the water that it doesn't boil dry. This is an old recipe and never fails, half broiled half baked.
Corned beef with white sauce, cabbage and carrots, way to go !

pd

SR
I was a kid in England during the war and meat was both scarce and rationed.
However, my Grandfather, a publican in a small village in Derbyshire, also milked cows and kept pigs which he slaughtered, cured his own bacon and made the best black pudding ever.
Because there was no refrigeration most of the pork was cured, from memory in a brine of course salt and saltpetre.
Occassionally we would be given a cut of "gammon" which mum baked with brown sugar and cloves, can still taste it today.
I reckon a "hand" of pickled pork would be very similar, must remember to try one soon.
My favorite from those days would be Yorkshire pudding with sultanas, cooked in hot fat in a baking dish, cut in large squares, served with gravy and liberally sprinkled with sugar. That was quite often our Sunday "roast"!
mikel