This is actually a cooking question, I promise.
First a little backstory. I got a great deal on one of those spiral cut bone-in hams in Feb. I guess the store was trying to get rid of them for the new Easter hams or whatever. It has turned out to be a LOT of fricking ham for two people. (So much ham in the freezer.)
And it’s become a running joke:
Me: Honey, can I get you a sandwich or something?
The Fella: Does it have ham…nevermind.
So he had worked this long day (from home) and I had decided I wanted some cake. So I made a box mix cake from the pantry and it was cooking and he came out of his work cave.
Me: I made cake! I saved you a mixer to lick!
The Fella: Does it have ham?
Me: (on the fly and being a jackass) Of course. Hello? Everything has ham in it.
He walks in looking at me while licking the cake batter off the beater with a bewildered WTF?
I cracked up and said “Omg, who would put ham in a cake?”
Off to google I go and I found this recipe:
Reading it, I thought it actually sounded pretty good. So tonight I made it. (So. Much. Ham.) But reading the recipe, I thought it sounded like it was pretty dry. I’d intended to make like a mustard sauce to go with but it ended up not happening.
It’s really very tasty and I’m sure I’ll make it again (hashtag somuchham).
But it is so dry.
Here’s my question–to the cooks, is there a way to make it moister? Maybe I overcooked it?
(Before anyone asks, I did do the conversion from metric to US cups, etc. I even double checked them.)
tl:dr Here’s an odd recipe that I liked and please help me make it better.