Instructions: Preheat oven to 375 degrees. Lightly grease miniature muffin cups.

Using an electric mixer, beat butter and sugar in a mixing bowl until smooth and creamy. Beat in the eggs, one at a time, then continue beating until light and fluffy.

Sift flour, baking soda and salt together. Add flour mixture to butter mixture alternately with the sour cream, blending thoroughly after each addition.

Grate the orange peel. Juice the orange, reserving the juice.

Place raisins, orange peel and rosemary in a food processor fitted with the steel blade and process until finely minced. Stir raisin mixture into the batter.

Spoon the batter into muffin cups, filling each up almost to the top. Bake until light golden brown, about 10 to 12 minutes for 1/2-inch muffin cups, 11 minutes for 2-inch muffin cups. Remove muffins from oven and brush tops lightly with reserved orange juice. Turn out onto a wire rack and let cool completely. Store overnight in an airtight container or zip-top plastic bags.

To serve, split each muffin in half and spread generously with honey mustard. Place a ham slice on a each muffln and replace top. Arrange in a flat basket in or on a serving platter. The muffin sandwiches can be kept at room temperature for 2 to 3 hours if covered lightly with a damp cloth.

Makes 5 dozen (1-1/2-inch) mufflns or 4 dozen (2-inch) muffins.

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