If you do a search on here, you'll find plenty of threads and resulting suggestions.
In the boil, you will lose some of the aromatics. But you do at least sanitize it by boiling it for 5-15 minutes. If just adding it for a drier finish and higher alcohol, then this works fine if only about 10% of you fermentables.
I would not put it in the primary at pitching time. It is well known that honey won't spoil, so people often assume it's sanitized naturally. Actually bacteria and wild yeast could be present, but they aren't active and can't propagate in honey. If you dilute the honey, it can spoil (that's why bees fan it with their wings to concentrate it prior to capping it). Most likely a healthy pitch of yeast will overwhelm them though.
I recommend adding into the primary after a few days of high krausen. I use honey frequently (I have some beehives, thus it seems free). I usually add it after a week of fermentation (due to having time for brew chores on weekends). The alcohol will stymy any bugs. Also adding the simple sugars after the bulk of fermentation is complete avoids the yeast gorging on the honey's simple sugars before finishing their dinner of maltose.
My 2 cents. Do a search and there are plenty more.