If you are cold smoking the bacon, you will need to use a cure on the belly meat. You will need to weigh the bacon to determine how much cure you will need. Be careful with the amount of cure you use as too much or too little can make you sick.
As for the hind quarters, commonly called hams, if you do not use a cure on them, you will wind up having roast pork. The meat will not taste like the ham you are accustomed to as it is the cure that gives ham that hammy taste. Once again you will need to weigh the hams to determine how much cure you will need. The hind quarters do not contain near the fat that the shoulders do so the hams have a lower finish temperature. If you want to slice the hams, 170º-175º will be your target temperature.