Heat bacon and ham in a Dutch oven or heavy-bottomed pot over medium. Cook, stirring occasionally, until golden, about 10 minutes. Stir in onion, and cook, stirring occasionally, until onion is tender, about 5 minutes.

Add okra, and cook, stirring often until dry and tender (but not mushy), 8 to 10 minutes for fresh okra or 3 to 5 minutes for frozen. Stir in garlic, and cook, stirring constantly, until fragrant, about 1 minute. Transfer okra mixture to a bowl, and set aside.

Add stock to pot, and bring to a boil over high, scraping bottom of pot to release any browned bits. Stir in rice, salt, and pepper, and bring to a simmer. Cover and reduce heat to medium-low. Simmer until rice is tender and stock is absorbed, 20 to 25 minutes. Uncover; fold in reserved okra mixture, and cook until heated through, about 1 minute. Remove from heat; fluff with a fork, and serve.