I've done many braggots and braggot-like recipes in the past. Here is my advice:
Malt versus Specialty grains: you can make a braggot (50:50 fermentable sugar from malt and honey) or you can simply steep specialty grains in the water you will use to make a BOMM. The later is more mead like, but I enjoy both. I suggest Caramel 20 and/or Special B for a start, but it largely depends on your honey.
Hops: The general consensus is to keep your IBUs in the 10-15 range to avoid masking the honey character. You can dry hop like crazy as long as the hop aroma compliments your particular honey. Much trial and error here, but think about hops characteristics and match it to your varietal honey. For instance, Citra hops and orange blossom honey both have nice orange notes that pair well together.
If you want something stupid fast, beer like, and tried true, make this:
https://denardbrewing.com/blog/post/Fidnemed/
You are welcome to bounce any ideas off me once you start formulating a recipe.