Good information Bearcarver and Pops. When brine curing something that size IMO..it's a good idea to inject along the bone... at least you will have even curing.
as for the meat not being safe.. I think Squirrel's "ham" was safe due to the fact that it was only in the fridge for 4 days and it was hot smoked or cooked fast...
So even though the center wasn't cured, it was hot cooked or hot smoked...making the inside uncured section more like a cooked pork roast and the outside cured section taste like ham.
I "Cold" smoke bacon and hams at about 65 to 75 degrees F... if you're going to cold smoke, they HAVE to be cured all the way through. Also, if you're going to cure meat in the fridge for several days or weeks, make sure it's getting cured in the center too.
The pork looks tasty Squirrel!!