Well depends what your going for... I have done it once or twice before and have added it to the boil or just after during a steeping period. The honey this way (a) gave more of a dry subtle honey note and (b) boosted the alcohol % a bit. After all it is sugar. If you are looking for a sweeter honey note, then you may want to look into a secondary fermentation with it, but you may want to do a little research online or at your local Homebrew supply. You will probably need to boil at this point due to bacteria and organic matter in the honey. Maybe you can use it as a priming sugar during bottling, but you may want to ask a pro on that one. Hope that helped you out some.