"Show meads", which are made with only honey, water, and yeast can be notoriously difficult, and can be agonizingly slow. If you let it sit, it just may continue to drop the gravity over the next couple of months with virtually no visible activity. You might be able to stimulate the yeast by adding some boiled yeast (perhaps a tablespoon) to see if that causes the fermentation to move along. If it is still sitting on some lees, stirring them up and racking it again to aerate them a little might help it finish. If it drops the gravity on down, then you can safely carbonate it without worry.
I don't think I would try to just add honey to carbonate this as it sits now. If it works, you may have yeast that will ferment this on down to dry. If you add enough honey to give it 3 volumes of CO2, and it ferments down to 0.994, that'll give you another 4 volumes and could raise the pressure enough to explode even a Champagne bottle (Trust me, it can be done).
You could consider keeping it still, in which case I'd suggest stabilizing with sorbate and sulfite, or let it age at least another 6-12 months (or more) under airlock before bottling.
Medsen