Preheat oven to 150 C / Gas 2. Line a loaf tin with aluminium foil.
Melt 1 tablespoon butter in a frying pan over medium heat. Stir in the garlic and shallots; cook and stir until the shallot has softened and turned translucent, about 5 minutes. Scrape into a mixing bowl and set aside to cool. Melt the remaining tablespoon of butter in the same frying pan over medium-high heat. Add the chanterelles and cook until the mushrooms are tender and golden around the edges, about 5 minutes. Stir in the parsley, and cook for 30 seconds more, then scrape the mushrooms into the mixing bowl and allow to cool for 5 minutes.
Mix the minced pork, egg whites, salt and pepper into the mushroom mixture with your hands until evenly blended. Stir in the cream until absorbed by the pork mixture. Line the bottom and sides of the loaf tin with the smoked ham. Pack the meat mixture into the loaf tin and flatten the top.
Bake in the preheated oven until the pate is no longer pink in the centre and has reached an internal temperature of 70 degrees C, about 1 hour. Serve hot or cold in slices.