1.   Drain the chops, reserving the marinade.

2.   Drain the olive mixture, reserving the marinade.

3.   Drain and reserve the marinade.

4.   Drain, reserving marinade.

5.   Drain artichoke hearts, reserving marinade.

6.   Drain the salmon, reserving the marinade.

7.   Drain the shrimp and reserve the marinade.

8.   Place the ham on a rack in an aluminum foil-lined roasting pan, reserving the marinade.

9.   Remove the fish, orange and scallions from the dish, reserving the marinade.

10.   Remove meat from marinade, reserving the marinade.