When I use honey I add it after flameout at about 180F as it's cooling. If you are boiling your honey, you might as well save yourself the money and use table sugar. Boiling strips away much, if not all, of the delicate flavors and aromas. I didn't like how much it dried out my last batch so I may switch to honey malt instead for my next batch that calls for it.
(~):} Just a little Furthur (~):}