There's an unending argument over whether or not to boil the honey itself in the must, or to simply boil any additives (fruits, spices, etc), so this is just my opinion.

In my first few years of brewing I did boil the must, then the long cooling process, then pitching my yeast. In the last several years I've stopped boiling it, and I believe the flavor after fermentation is better. Heating honey past 118°F/ 48°C decreases the specific gravity, increases the Ph, and eliminates some probiotics and enzymes. However, none of this has an effect on fermentation, which is why the unending argument.