Pork steaks, roasts, and chops should be cooked to an internal temperature of at least 145°F (63°C) and then rested for 3 minutes, according to FoodSafety.gov. Ground pork and pork sausage need a higher minimum of 160°F (71°C).
Raw ham follows the same 145°F guideline with a 3-minute rest, while precooked ham should be reheated to 165°F (74°C), or 140°F (60°C) if it was packaged in a USDA-inspected plant. Use a food thermometer in the thickest part of the meat rather than relying on color.
Source: FoodSafety.gov: Safe Minimum Internal Temperatures.
Image: Food thermometer in pork; USDA, public domain, via Wikimedia Commons.