Ham with a Rich Sauce of Cream and Mushrooms

Name: Ham with a Rich Sauce of Cream and Mushrooms (Jambonneau à la crème aux mousserons)
Yield: For four people
Cuisine: French
Ingredients: 2 cooked knuckles of ham or 1 small, boned, rolled foreleg of gammon, previously soaked and cooked; 2 cooked knuckles of ham or 1 small, boned, rolled foreleg of gammon, previously soaked and cooked; 150 g (5½ oz) St George’s mushrooms; 1 tomato, cut into quarters; 200 g (7 oz) diced carrot, onion, shallot (mirepoix); 200 g (7 oz) diced carrot, onion, shallot (mirepoix); 200 g (7 oz) diced carrot, onion, shallot (mirepoix); 1 small bouquet garni; 100 g (3½ oz) salt belly of pork or streaky bacon, diced; 100 g (3½ oz) salt belly of pork or streaky bacon, diced; 100 g (3½ oz) butter; 500 ml (16 fl. oz) clarified stock or 275 ml (9 fl. oz) white wine; 500 ml (16 fl. oz) clarified stock or 275 ml (9 fl. oz) white wine; 500 ml (16 fl. oz) double cream or crème fraìche; 500 ml (16 fl. oz) double cream or crème fraìche; 1 tablespoon port; a dash of brandy; 2 tablespoons whipped cream; salt, freshly ground pepper; salt, freshly ground pepper