Coincidentally, I just finished reading about adding raw honey to beer in the book “The Complete Joy of Homebrewing”, and according to Charlie Papazian:
“Because of the presence of extraneous matter (beeswax, body parts, and wild yeast spores) in raw unfiltered ho ney, it should always be boiled with the malt extract wort or added at the end of the boil in order to pasteurize it. If filtered honey is used, it is still a reassuring practice to add the honey to the boil. During boiling, extraneous matter may be skimmed and removed from the surface.”
So maybe this information is outdated, I would still add the raw honey to the boil for at least 10 minutes. IMHO.