Japanese Grill - BBQed ham with a Teriyaki glaze

The 1kg ham slice is ready for grilling, salted and peppered. No oil added as the meat is loaded with fat 

(as the pic shows)

The ham has been cooked for 25min. lid on, and flipped every 5min. or so. 

Now, the meat is removed from the grill...

… then the Teriyaki sauce - with added cayenne pepper powder - is used liberally on the ham with a paintbrush, and under the oven grill for a few minutes on each side at high temp. 250. (the sauce would burn almost instantly on the very hot cast iron grid, hence the oven). Flip the meat when the sauce reaches the boiling point. Too much and the caramel would burn, too little and the sauce would be still runny.

 In our opinion, on par with most Asian bbq dishes found in the city's Chinese restaurant - if not better really. We do not say Japanese because so far we haven't been able to find in Helsinki a restaurant who does japanese grill teppanyaki. If you have an address, the comment section is below.