In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the spaghetti and rice, and toast until golden brown, about 5 minutes.
Add in the dried cranberries, season with salt and ground black pepper and cover with the 2 to 3 cups of hot chicken stock. Stir once, cover and cook until tender, about 15-18 minutes.
While the rice is cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO. When the pan is hot, add the ham steaks to the skillet and cook until brown, about 2 minutes per side.