Curing a ham ... if it is so simple ... why won't it cure all of the way

So I have cured several hams now. They are delicious ... moist, mildly salty, a little sweet. Everyone seems to love them. One problem though ... I can't seem to get the cure to fully penetrate the ham. My first attempt, I soaked the ham the suggested time of 2 pounds/day.  My next attempts I tried soaking the ham for 1/2 pounds/day. Surprising there was very little difference in the amount of the meat that turned the desired pink color; instead, I had hams cured basically the same amount but a lot saltier.

My brother-in-law did some research, that was latter confirmed by a member of the hunt club who use to work at a meat packing plant, you must inject your brine into the ham along the base of the bone if you want the ham to have that nice, consistent pink color throughout. Of course I now know there are many kinds of injector needles ... off to do some research before the season runs out.