Spiral-Cut Ham withTangerine Salsa

Tangerine Salsa 1. Mix marmalade, pepper, onion, ginger and vinegar in a serving bowl. Cover and refrigerate.

Peel tangerines; remove as much white pith as possible. Cut each crosswise in thirds, then cut each slice in wedges. Put in a bowl, cover and refrigerate.

To serve: Drain juice from tangerines; stir wedges into marmalade.Smoked and cured spiral-cut hams come with baking and serving directions. What to buy: A 6- to 7-lb bone-in half ham (either shank or butt). Use leftovers for sandwiches, and save the bone to make split-pea or bean soup.