From what I've read, the most effective way to use honey is to add it to the fermenter after the bulk of fermentation is complete. The rationale is that brewers yeast will perform better if you give them simple sugar after they have finished the complex sugars. I want to say I read this in Chris White and Jamil's book on Yeast.
Also - I would expect this approach to provide the best chance of retaining some flavor/aroma characteristics from the honey, but probably still pretty slim.