How to make it

  • To make salsa: Stir together tomatoes, orange, celery, onions and chile, if desired, in medium bowl. Add reserved marinade. Gently toss until tomato mixture is coated.
  • Makes about 3 cups.
  • Stir together Bloody Mary mix, brown sugar, vinegar and Worcestershire sauce in medium bowl. Set aside 1/4 cup for grilling.
  • Place ham slices in large, resealable bag.
  • Pour remaining 13/4 cups Bloody Mary marinade over ham; close bag to seal. Turn bag to evenly coat ham with Bloody Mary
  • marinade; place in baking dish. Refrigerate for 6-8 hours, turning bag occasionally.
  • Remove ham from plastic bag and discard marinade. Prepare a medium-hot fire in grill.
  • Grill ham, uncovered, over direct heat for 5-8 minutes or until heated through, turning ham slices over halfway during grilling and brushing often with 1/4 cup of the reserved marinade.
  • Transfer ham to cutting board and cut into
  • serving-size pieces.
  • Serve with Salsa.

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