Certainly not offended by your brine pump.
The tool used for this is not fancy and I have found that metal or plastic they never last very long. The point is to get the brine to the bone and to the very center of the ham as fast as possible so the cure can start its magic before the meat can begin to turn on you. Unless you have followed the pig from slaughter to the brine bucket it is near impossible to know the age of the meat. Probably best to error on the side of caution.