What I would do....
Sub 10 lbs of Pale Malt for the LME, everything else is the same.
Grains should be crushed and mashed in for 1 hour at 150 degrees, no higher than 155.
sparge at 170 deg.
Bring the wert to boil and begin hop additions.
At the end of the boil, add the honey (don't boil it).
Cool to 70 deg., OG should be around 1.056 - 1.059, transfer to FV, Pitch yeast, ferment at 70 deg for 14 days, add botteling sugar and bottle or force carbonate and condition.