Sure, there's no reason why you con't. Just make sure you add at flame out (not before) or you will lose all the honey character during the boil. If you want even more honey character don't add it until fermentation is finished because the yeast releasing co2 can scrub the aroma.
+1 to this. I like using honey in Belgian style beers. But the only way I've ever managed to get significant character is adding in the fermenter after fermentation starts to die down. This also gives you the benefit of needing slightly fewer yeast cells as you only have to pitch based on the gravity without the honey.