Kinda like the other guy said, if you use honey, most of it is fermentable, and the majority of the flavor and aroma you get are dependent on the nectar and flora that the honey was made from. To get the best results with real honey, I always add it at flameout, i.e., AFTER the boil.
HOWEVER, if you want a more consistent honey flavor, try honey malt. About 5% of the grist for a subtle flavor, up to 10% of the grist for a very pronounced honey. The honey malt would be a steeping grain if you are doing extract batches.
Good luck!