I agree with most of what's already been said.... honey doesn't add a lot of flavor, tends to dry out the beer since it is 100% fermentable, etc.
Regarding pasteurization.... the first contaminated beverage I ever made was an unpasteurized mead, which ended up tasting like vomit. Since that day, I have always pasteurized it either the easy way or the hard way. The easy way in a beer is to just add it at the end of the boil or at flameout and then keep it in the "whirlpool" phase hot for a few minutes before chilling the wort. The harder way, or the way I make my meads, is to combine it with the water and other ingredients if applicable, then hold at about 160 F for 15 minutes. This will kill most of the wild beasts without boiling off much of the aromatics.
In any case, it is preferable NOT to boil your honey because if you do, the fickle aromatics will certainly be gone by end of fermentation.
I have had excellent success making honey wheat beers with a blend of both real honey added at flameout AND Gambrinus honey malt in a small amount of perhaps 3-5% of the total grist. If you overdo the honey malt, it tastes kind of weird. Munch on some raw honey malt to see what it can do for your beer. It's unique stuff.