I did an honey ale a few weeks ago. I boiled and pitched as usual, let it ferment until the krausen began to recede (it was 5 days in my slightly chilly basement), then added the honey.
I pasteurized the honey in the foil bag it came in (from Morebeer) in a 170 deg water bath for 2 hours. It would also be easy to do this in a canning jar or similar. I read that this is the recommendation from the American Honey Assn. or something, and it was easy to maintain the temp on my kitchen stove, so I just left it on there.
I left it in the primary for another 9 days or so for a total of 2 weeks, then into a keg to secondary. The hydrometer read 1.009 (from OG of ~1.05 if the honey were added during/just after the boil). It was a nice summer beer, no noticeable alcohol flavor, but also no strong honey flavor. It is possible that 2 hours on the stove was too long, but it seems to me that higher temps rather than longer time would cook out the honey flavor.
