Cooking Time for Pork Roast With Bone

Standing pork rib roast makes an impressive presentation.
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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.


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Step 1

Preheat your oven to 350 degrees Fahrenheit.

Step 2

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.


Step 3

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.

Step 4

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.

Step 5

Slice the roast and serve.

Things You'll Need

  • Pork roast

  • Paper towels

  • Shallow pan

  • Oven

  • Meat thermometer

  • Foil


Heat fully-cooked hams to an internal temperature of 140 degrees Fahrenheit. Heat uncooked hams to 160 degrees Fahrenheit.


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