HAM AND APRICOT PRESERVE TEA SANDWICHES

Makes 8 tea sandwiches

4 thin slices raisin-pumpernickel bread

2 tablespoons apricot preserves

1 tablespoon Dijon mustard

1/4 pound Virginia ham, thinly sliced

Spread one bread slice with half of the preserves. Spread another

slice with half of the mustard. Fill with half of the ham slices and

close. Repeat using the remaining bread, preserves, mustard and ham.

Trim the crusts from the 2 sandwiches. Cut each into 4

finger sized sandwiches.