well johnny it all depends on what sounds good to you but personally i would keep it simple the first time because i like to be systematic. However, using honey can be really easy, you can even throw it in the pot at flame out then pasteurize it just like the ginger.
As with the ginger the longer you have honey in the boil the more of its aroma and flavor will be lost. If you were going to add honey to the secondary fermenter that would probably be the best way to capture most of it's characteristics. If you do go that rout then definitely dilute the honey, then pasteurize it and be sure to keep sanitary procedures when adding it to the fermenter.
Also remember that honey is highly fermentable so be sure to take readings before and after you add the honey as well as the O.G. and F.G. And as with any other sugar once it becomes 20% or more of your total fermentables it will begin to lend a sour/tart characteristic to your beer as in some Belgian styles.
Last edited by David AKA Frank on Fri Nov 19, 2010 4:48 am; edited 1 time in total (Reason for editing : I forgot to add the info. about sugars exceeding 20% of total total fermentables)