Help with first time curing ham

Hey everyone. I am new to forums so I hope I do this right. I slaughtered and butchered my first pig a little while back. I am a little concerned about the safety of the hams. I salted them for about four weeks. After that they were smoked for a few days. They are relatively small as far as hams are concerned. I was slicing them up for the food saver and noticed a black(ish) tinge in the meat. It is toward the outside of the meat and does not smell. In fact everything I've cut smells great and I've even cooked up a few small pieces and they tasted fine. There's a part of me that says there's nothing to worry about but I am too ignorant about all this to believe it. Any suggestions would be greatly appreciated. Thanks in advance