not just a little bit, quite a lot, in fact. it s interesting, the glazinghe wle h.mtardith ocf1o it doesn t have to be a thick layer. and like i said, this can be done in one step and then bread crumbs. that s what we re doing now. crusting you really just want i would say 50 or a warm oven is the appropriate temperature for this. esere n seaed bead of bread crumbs. you can do it with japanese little flaky, crunch. then we can just you re going to see a little bit of if you do it like this. so is this just for presentation? just a little presentation. when you eat ham, you traditionally eat it with braised red cabbage. oh, okay. and you enjoy that with a good mustard, a strong mulls standard.