Bone-in pork roasts cook more quickly than boneless roasts because the bone helps conduct heat to the center of the meat. Common bone-in cuts include the shoulder, loin, leg and rib roast. A bone-in ham is a cured pork leg; those you find for sale in your supermarket meat case are usually fully cooked. Bone-in pork roasts range in size from 2 lbs. to 6 lbs. and require a cooking time of about 20 minutes per pound at 350 degrees Fahrenheit.
Preheat your oven to 350 degrees Fahrenheit.
Pat the pork roast dry with paper towels and season the roast as desired. Flavor it simply with a little olive oil and a sprinkle of salt and pepper, or use a punchy spice rub. Some cooks like to stud the surface of the meat with slices of garlic. Surround the roast with root vegetables tossed in herbs and olive oil; the vegetables will roast along with the meat. A classic presentation for ham is to score the surface in a diamond pattern and stud each diamond with a whole clove.
Place the roast in the oven and cook it until a meat thermometer registers 150 degrees Fahrenheit. Insert the thermometer in the thickest part of the meat, and avoid touching the bone.
Remove the roast from the oven and cover it with a tent of aluminum foil. Let it stand for 10 to 15 minutes. The internal temperature will rise to 160 degrees Fahrenheit as a result of residual cooking.
Slice the roast and serve.