Unless you're making a bochet it's not advised to boil your honey or must.
1. Honey is naturally sanitary, it's antimicrobial and antibacterial so there is no need to "sterilize" it.
2. Honeys flavors and aromas are composed of volatile compounds, they are very sensitive to heat, boiling causes most of the subtle characteristics of the honey to be lost, honey is expensive why let what you pay for go up in steam?
If you wanna experiment with it, instead of making a full batch of mead, thoroughly mix about a pound of honey in a quart of water, split it in half, bring one sample up to a boil and let it simmer for 15 minutes, then let it cool so both samples are the same temp, then smell and taste them both and note the differences.
The reason boiling is acceptable in a bochet is because the goal is to completely change to flavor profile of the honey, as it caramelizes it picks up a range from marshmallow to dark toffee notes and a bunch inbetween.
Watch and Listen to your Mead....It will tell you when the next step is.