I just recently did a cream ale brew where I added honey to secondary. There is a LOT of debate about the use of honey (when, how much, boil/not, etc.). Honey (in its undiluted form) is semi-resistant to bacteria because of the lack of water. When used in secondary, the alcohol content should also help prevent any infection. I boiled water to sanitize it and then removed it from the heat and stirred in the honey while it was still hot. I had no issues with sanitation or infection using it in this manner. I haven't tasted it yet because it's still bottle conditioning, but it definitely kicked up a secondary fermentation when I racked from primary and was going strong for another 10 days after transferring. My guess is that it's had finished out lower than the expected FG for the cream ale but I didn't take a reading because I only had 1 gallon of the honey brew and didn't want to waste any. Although I haven't tried it yet, others say that using honey this way won't impart much honey flavor, but more than if you had boiled it (due to the volatility of the flavor compounds). If you really want "honey flavor", I've heard it's better to use honey malt in the mash.