Sprinkle turkey with the 1/4 teaspoon pepper. In an extra-large skillet melt butter over medium-high heat; add turkey. Cook for 12 to 15 minutes or until no pink remains (170 degrees F), turning once halfway through cooking. Remove turkey from skillet. Cover to keep warm.
Add ham to hot skillet; cook and stir for 1 to 2 minutes or until ham is heated through and starting to crisp. Using a slotted spoon, remove ham from skillet.
Add orange juice to skillet; bring to boiling. Add half of the spinach; cook about 1 minute or just until wilted. Using tongs, transfer wilted spinach to a bowl. Add the remaining spinach and orange wedges to skillet; cook about 1 minute or just until spinach begins to wilt. Using tongs, transfer mixture to the bowl with spinach, reserving juices in skillet.
Divide spinach mixture among four plates. Season with salt and pepper. Place one turkey portion on each dinner plate, cutting into four pieces. Top each plate with some of the ham. Drizzle plates with the remaining juices from skillet.